A classic cheese-filled pogaca made from soft, yeast-free dough stuffed with white cheese and baked until puffed. A favorite for breakfast and tea time, these savory pastries stay soft even the next day.
Mix the warm milk, cooking oil, yogurt, egg, and salt. Sift in the baking powder, then gradually add the flour and knead until you have a soft dough that does not stick to your hands. Let it rest for 15 minutes.
Mix the crumbled white cheese with the chopped parsley to make the filling.
Take walnut-sized pieces of dough and flatten them in your hand. Add some cheese filling to the center, seal, and press gently to shape. Arrange them spaced apart on a parchment-lined baking sheet.
Brush the pogaca with egg yolk and sprinkle with sesame seeds. Bake in an oven preheated to 180°C / 355°F for 25 minutes, until golden on top.
Important: Adding yogurt and cooking oil to the dough helps the pogaca stay soft for days. Preheat the oven and space the pastries apart on the baking sheet so they do not stick together as they rise. Contains gluten (wheat flour), eggs, and dairy (cheese, yogurt, and milk).
No one has commented on this recipe yet. Write the first comment.
Recipes tried by those who liked this one, fitting the same table.
Suggestions, complaints or questions — we read them all.
Your message has been saved. Our team will read it; if you left an email address, we will reply there when needed.
