Small, round, savoury scones made from laminated lard-and-crackling dough, baked until flaky and crowned with a crisp, crosshatched top. The classic Hungarian nibble at parties and weddings.
Pogacsa in countless forms has been the standard Hungarian welcome snack for generations, and the crackling-studded tepertos version is the most prized. It appears at New Year's parties, weddings, and graduations, where it was traditionally tucked into a leaving student's satchel, and in 2013 it earned EU recognition as a traditional speciality.
Crisp, flaky, and richly savoury, each little scone shatters into buttery-lardy layers studded with chewy bits of crackling and a good hit of salt. Impossible to eat just one.
Folding lard through the dough creates steam-separated layers for flakiness, while the rendered cracklings add fat and savour; scoring the top lets the layers lift and crisp evenly in the heat.
Variations
Plain potato or cheese pogacsa, with grated sheep cheese, dill or pepper in the dough, smaller cocktail size
On the Palate
Where Tepertős Pogácsa sits in the Hungarian flavor cloud
Ingredients
Serves 8How it's made
8 steps · 25 min active · 90 min waiting
- 18 min
Grind or finely chop pork cracklings into a paste.
- 210 min
Mix flour, yeast, egg yolks, sour cream, salt, and a little of the crackling paste into a dough.
- 36 min
Roll out the dough, spread with more crackling paste, then fold in thirds.
- 425 min
Repeat the rolling and folding a few times to build flaky layers, resting between turns.
- 54 min
Roll the laminated dough to about two fingers thick.
- 68 min
Cut into rounds with a small cutter and score the tops in a crosshatch pattern.
- 760 min
Brush with egg yolk and let the scones rest until slightly risen.
- 825 min
Bake in a hot oven until puffed, deep golden, and crisp.
