ReceptnaptárPoured scones
Öntött pogácsa (poured scones) are an interesting piece of old Hungarian tea baking: little mounds of egg yolk, sugar and flour that spread while baking. The candied fruit or quince cheese in the centre decorates and flavours them. In the modern kitchen a food processor and baking paper make them easy.
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Ingredients
Method
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- Preheat the oven to 170 °C (155 °C fan) and line a tray with baking paper.
- Beat the egg yolks with the icing sugar and vanilla sugar with a food processor for 8-10 minutes, until pale, creamy and falling in ribbons.
- Sift the flour and gently fold it in with a wooden spoon so the mixture does not collapse.
- Pipe or spoon the mixture onto the baking paper to make rounds about 3 cm across, 3 cm apart.
- Bake at 170 °C for 6-7 minutes, until half-baked and the tops have lightly set.
- Take out the tray and press a small cube of candied fruit or quince cheese into the centre of each, then return to the oven for another 5-6 minutes. They are done when golden and the edges are firm. Cool on a rack.
Based on: Malatinszky Fanny szakácskönyve (a classic Hungarian cookbook), modernised. Calories and protein are estimated.
Tips
- Beat the yolks for 8-10 minutes; this is what makes the mixture light.
- Press in the fruit halfway through baking so it does not bake out.
- Baking paper prevents sticking.
- They keep for 1 week in an airtight tin.
Frequently asked questions
Why are they called poured?
Because the mixture is runny and is poured onto the tray by the spoonful.
What can replace quince cheese?
Thick jam or a piece of chocolate.
Similar recipes
- Gorizia tart · Hungarian
- Quince paste · Hungarian
- Quince jelly · Hungarian
- Buttery kisses · Hungarian
- Cinnamon quince compote (Membrillos cocidos) · Spanish & Portuguese
- Gelatina de mosaico (colorful mosaic gelatin dessert in milk gelatin) · Mexican
More hungarian ideas
- Apricot jam
- Apricot jam, the raw method
- Somlói galuska (homemade, quick sponge)
- Bejgli (walnut and poppy seed roll)
- Gundel pancakes
- Zserbó slices (apricot jam and walnut layer cake)
- Esterházy torte
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