Cone Pogaca Recipe
Soft cone pastries are prepared with two types of cheese and fresh herbs. It offers a practical taste for breakfast or tea time.
Ingredients
1. Ingredients for the dough
2. Ingredients for the filling
Step-by-Step Method
Preparing the yeast
Mix warm milk, sugar and yeast, cover and let rest for 10 minutes.
Kneading the dough
Add egg whites and oil and add flour little by little. After mixing the first 2 cups of flour, add the salt.
Gathering the dough
Add the remaining flour and knead until the dough comes together. Then add the butter and continue until it reaches a smooth consistency.
Resting the dough
Cover the dough until it reaches a non-sticky consistency and leave it to ferment for 45-50 minutes.
Preparing the meringues
Knead the fermented dough on a floured counter, remove the air, and then divide it into 28 equal pieces.
Shaping the cones
Roll out the dough balls into thin strips and wrap them in the greased cone molds, starting from the end.
Placing the pastries on the baking tray
Place the cones you prepared on a greased tray and brush them with egg yolk.
Cooking
Bake in a preheated oven at 200°C for about 20–25 minutes until golden brown.
Preparing the filling
Mash the cheeses smoothly with chopped parsley and dill with a fork and fill them into a squeeze bag.
Filling and serving
Remove the cooled pastries from the mold, fill them with cheese, decorate the edges with herbs and serve.