Quark and Cheese Pogácsa with Caraway and Horseradish Dip

Instructions

1. 1

   Preheat the oven

   Preheat the oven to 190 °C. Line a baking sheet with parchment paper.

   
2. 2

   Make the dry base

   In a bowl, mix the flour, baking powder, and 3 g of salt. Cut the cold butter into cubes and rub it into the flour with your fingertips until the mixture resembles coarse breadcrumbs.

   
3. 3

   Finish the dough and chill

   Stir in the finely grated cheese, soft quark, and half of the caraway seeds. Briefly bring the mixture together into a soft dough, wrap it, and refrigerate for 15 minutes.

   
4. 4

   Cut out the pogácsa

   Roll out the dough on a floured board to about 1.5 cm thick. Cut out rounds about 4 cm in diameter and arrange them on the baking sheet. Bring the scraps together and cut out more rounds.

   
5. 5

   Brush and bake

   Lightly brush the rounds with milk and sprinkle with the remaining caraway seeds. Bake for 16 to 18 minutes at 190 °C, until the tops and edges are golden. Leave to cool for 5 minutes before serving.

   
6. 6

   Mix the dip and serve

   Mix the sour cream with the horseradish, lemon juice, and 1 g of salt. Serve the dip with the pogácsa, slightly cooled or still warm.