Omurice bowl served with miso soup, omelette and miso soup Omurice bowl with traditional miso soup Freshly baked peach strudel Peach Strudel Momo with curry sauce steamed and served Momos with curry sauce Apple pie ravioli served Apple Pie Ravioli Kibbeh Nayyeh raw meat appetiser Middle Eastern style served Kibbeh nayyeh Chestnut tangsuyuk, crispy chicken with roasted chestnuts and sesame seeds Chestnut tangsuyuk Falukorv stuffed with mustard and onion, served with fresh coriander Baked Falukorv with mustard and onion Risi e Bisi served Risi e bisi Pav Bhaji with classic vegetables, served with fresh coriander and toasted rolls Mumbai street style pav bhaji Boiled sweet potato with chilli, spicy vegetable dish with coriander Boiled Sweet Potato with Chilli and Coriander Kebab in pita served Kebab in pita Freshly baked ciabatta rolls Homemade Italian ciabatta rolls Sacher waffles served Sacher waffles Golden baked cornmeal squares with visible chunks of white feta cheese Cheesy Cornbread (Proja) with Feta Misozuke, with fresh vegetables, in a miso paste marinade Misozuke Mamledar Misal Pav, spicy bean curry and crispy pav Mamledar Misal Pav Cinnamon & Apple Oat Muffins served Cinnamon & apple oat muffins Spicy Ginger & Tequila BBQ Sauce served Spicy Ginger & Tequila BBQ Sauce Beef & Black Pepper burger served Beef & Black Pepper Burger Brie croissants served Brie, honey & walnut croissants Omurice bowl served with miso soup, omelette and miso soup Omurice bowl with traditional miso soup Freshly baked peach strudel Peach Strudel Momo with curry sauce steamed and served Momos with curry sauce Apple pie ravioli served Apple Pie Ravioli Kibbeh Nayyeh raw meat appetiser Middle Eastern style served Kibbeh nayyeh Chestnut tangsuyuk, crispy chicken with roasted chestnuts and sesame seeds Chestnut tangsuyuk Falukorv stuffed with mustard and onion, served with fresh coriander Baked Falukorv with mustard and onion Risi e Bisi served Risi e bisi Pav Bhaji with classic vegetables, served with fresh coriander and toasted rolls Mumbai street style pav bhaji Boiled sweet potato with chilli, spicy vegetable dish with coriander Boiled Sweet Potato with Chilli and Coriander Kebab in pita served Kebab in pita Freshly baked ciabatta rolls Homemade Italian ciabatta rolls Sacher waffles served Sacher waffles Golden baked cornmeal squares with visible chunks of white feta cheese Cheesy Cornbread (Proja) with Feta Misozuke, with fresh vegetables, in a miso paste marinade Misozuke Mamledar Misal Pav, spicy bean curry and crispy pav Mamledar Misal Pav Cinnamon & Apple Oat Muffins served Cinnamon & apple oat muffins Spicy Ginger & Tequila BBQ Sauce served Spicy Ginger & Tequila BBQ Sauce Beef & Black Pepper burger served Beef & Black Pepper Burger Brie croissants served Brie, honey & walnut croissants
Pogácsa with walnut and poppy seed filling, baked to golden brown
Walnut and poppy seed stuffed pogácsa based on traditional Hungarian recipe

Hungarian stuffed scones (Walnut & poppy seed)

Author: Flavelo
Recipes Cakes and Desserts
Although named 'pogácsa' (scone), this is actually a relative of the Pozsony crescent and Beigli: a rich, yeasted shortcrust pastry hiding classic fillings in tiny bites. The fat content of the dough (butter, sour cream, egg) 'shortens' the gluten strands, making it crumbly, while the yeast ensures lightness.
🕒 Prep Time 50 mins
🍳 Cook Time 20 mins
⌛ Total Time 1 hr 10 mins
🍽️ Servings 8 servings
🔥 Calories 450 kcal
🌍 Cuisine Hungarian

Ingredients

Equipment Needed

  • Large bowl
  • Round cutter (6-8 cm)
  • Baking tray with parchment paper
  • Rolling pin

Allergen Information

⚠️ Gluten
⚠️ Milk
⚠️ Eggs
⚠️ Nuts (Walnut)

Instructions

1 ✓

Crumble the yeast into the lukewarm sugary milk and let it bloom (approx. 10 mins).

Tip: If the yeast doesn't foam up, it is dead. Do not continue; start again with fresh yeast!
2 ✓

Mix the flour with the salt, add the egg yolks, sour cream, melted butter, and the bloomed yeast. Knead into a smooth, elastic dough.

Tip: The fat (butter, sour cream) coats the flour particles, inhibiting strong gluten network formation, so the dough remains soft.
3 ✓

Cover and let prove in a warm place until doubled in size (approx. 60 mins).

Tip: Yeast fungi produce CO2, which inflates the dough.
4 ✓

Meanwhile, prepare the fillings: mix the ground walnut and poppy seeds separately with the sugar, then pour over enough hot milk to get a thick, spreadable paste. Let cool.

Tip: Poppy seeds must be 'scalded' to soften the hard shell and release the flavour.
5 ✓

Roll out the risen dough to finger thickness (approx. 1-1.5 cm) and cut out circles.

Tip: Flour the board so it doesn't stick.
6 ✓

Place a spoonful of filling in the centre, fold in half, and press the edges down with your fingers or a fork (shell shape).

Tip: Ensure no filling gets on the sealing edges, or it will open during baking.
7 ✓

Place on a baking tray, brush with egg yolk, and rest for another 15 minutes. Meanwhile, preheat the oven to 180°C.

Tip: Due to the Maillard reaction of proteins, the egg yolk gives a beautiful shiny brown crust.
8 ✓

Bake until golden brown, approx. 20-25 minutes.

Tip: Walnut and poppy seed burn easily if the oven is too hot; watch the colour!

Recipe FAQ

Why does it crack during baking?
You shaped it too tightly, or the filling was too wet and turned to steam. The dough needs to be elastic, the filling thick.
Is the poppy seed bitter?
The oil content of poppy seeds goes rancid quickly. Always taste before using and buy freshly ground!

Ingredients

  • 500 g Plain flour
  • 100 g Butter (melted, lukewarm)
  • 250 ml Lukewarm milk
  • 25 g Fresh yeast
  • 30 g Icing sugar
  • 2 whole Egg yolks (plus 1 for glazing)
  • 100 ml Sour cream
  • 1 pinch Salt
  • 200 g Ground walnuts (filling)
  • 200 g Ground poppy seeds (filling)
  • 100 g Sugar (half and half for fillings)
  • 200 ml Hot milk (for scalding fillings)