Hungarian Sweet Cheese Pockets (known as túrós táska in Hungarian) are a beloved pastry in Hungary, typically made from a buttery yeast dough and filled with a sweetened cottage cheese or túró filling. They’re soft, lightly sweet, and perfect with coffee or tea.
Here’s a traditional-style recipe:
Hungarian Sweet Cheese Pockets (Túrós Táska)
🧈 Dough Ingredients:
-
3 cups (375g) all-purpose flour
-
1/4 cup (50g) granulated sugar
-
1/2 tsp salt
-
1 packet (7g or 2 1/4 tsp) instant dry yeast
-
1/2 cup (120ml) warm milk
-
1/4 cup (60ml) sour cream
-
1 egg
-
1/4 cup (60g) unsalted butter, melted and cooled
🧀 Filling Ingredients:
-
1 cup (250g) farmer’s cheese or well-drained ricotta
-
1 egg yolk
-
1/4 cup (50g) sugar
-
1/2 tsp vanilla extract
-
Zest of 1 lemon (optional but traditional)
-
Handful of raisins (optional)
🥚 For Brushing:
-
1 egg, beaten
Instructions:
1. Make the Dough:
-
In a large bowl, combine flour, sugar, salt, and yeast.
-
In a separate bowl, whisk together the warm milk, sour cream, egg, and melted butter.
-
Add the wet mixture to the dry ingredients. Mix and knead until a smooth dough forms (about 8–10 minutes by hand or 5 with a stand mixer).
-
Cover and let rise in a warm place until doubled in size (about 1–1.5 hours).
2. Prepare the Filling:
-
In a bowl, mix the cheese, egg yolk, sugar, vanilla, lemon zest, and raisins (if using) until smooth.
3. Shape the Pockets:
-
Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
-
Roll out the dough on a lightly floured surface to about 1/4 inch (0.5 cm) thickness.
-
Cut into 4–5 inch (10–12 cm) squares.
-
Place a spoonful of cheese filling in the center of each square.
-
Fold the squares diagonally or bring opposite corners to the center and pinch them closed, forming a little parcel.
-
Place on the baking sheet, cover lightly, and let rise again for 20 minutes.
4. Bake:
-
Brush each pocket with beaten egg for a shiny finish.
-
Bake for 20–25 minutes or until golden brown.
5. Serve:
-
Let cool slightly, dust with powdered sugar, and enjoy warm or at room temperature.