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Pogácsa filled with walnut and poppy seed, baked golden brown
Traditional Hungarian walnut and poppy seed filled biscuits

Sweet Walnut & Poppy Seed Biscuits (Pogácsa)

Author: Flavelo
Recipes Cakes and Desserts
Although named 'pogácsa' (biscuit), this is a relative of the rich yeasted pastries like Beigli: a tender dough hiding classic sweet fillings. The fat content (butter, sour cream, egg) 'shortens' the gluten strands, creating a melt-in-the-mouth texture, while yeast keeps it light.
🕒 Prep Time 50 mins
🍳 Cook Time 20 mins
⌛ Total Time 2 hrs 20 mins
🍽️ Servings 8 servings
🔥 Calories 450 kcal
🌍 Cuisine Hungarian

Ingredients

Equipment Needed

  • Large bowl
  • Round cutter (2.5-3 inches)
  • Baking sheet with parchment
  • Rolling pin

Allergen Information

⚠️ Wheat
⚠️ Milk
⚠️ Egg
⚠️ Tree Nuts (Walnut)
⚠️ Poppy Seeds

Instructions

1 ✓

Dissolve yeast in lukewarm milk with a pinch of sugar and let it bloom (approx. 10 mins).

Tip: If the yeast doesn't foam, it's inactive. Start over with fresh yeast.
2 ✓

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

Tip: The fats coat the flour particles, inhibiting strong gluten formation, keeping the dough tender.
3 ✓

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

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

Prepare fillings: mix ground nuts/poppy with sugar, then pour just enough hot milk over them to make a thick, spreadable paste. Let cool.

Tip: Poppy seeds must be 'scalded' to soften their hard shells and release flavor.
5 ✓

Roll dough to 1/2 inch thickness and cut into rounds.

Tip: Flour your surface to prevent sticking.
6 ✓

Place a spoonful of filling in the center, fold over, and seal edges with fingers or a fork (clam shape).

Tip: Ensure filling doesn't touch the sealing edges or they will pop open.
7 ✓

Place on baking sheet, brush with egg yolk, and rest for 15 minutes. Preheat oven to 350°F (180°C).

Tip: Egg yolk provides a beautiful glossy brown crust via the Maillard reaction.
8 ✓

Bake until golden brown, about 20-25 minutes.

Tip: Walnuts and poppy seeds burn easily if the oven is too hot; keep an eye on the color.

Recipe FAQ

Why do they crack while baking?
You may have shaped them too tightly, or the filling was too wet and turned to steam. The dough should be elastic, the filling thick.
Why is the poppy seed bitter?
Poppy seeds have high oil content and go rancid quickly. Always taste before using and buy freshly ground!

Ingredients

  • 4 cups All-Purpose Flour
  • 7 tbsp Butter (melted, lukewarm)
  • 1 cup Lukewarm Milk
  • 1 packet Active Dry Yeast (2 1/4 tsp)
  • 4 tbsp Powdered Sugar
  • 2 large Egg Yolks (plus 1 for egg wash)
  • 1/2 cup Sour Cream
  • 1 pinch Salt
  • 2 cups Ground Walnuts (for filling)
  • 2 cups Ground Poppy Seeds (for filling)
  • 1/2 cup Sugar (divided for fillings)
  • 3/4 cup Hot Milk (to scald fillings)