Feta-herb pogásca from Baking at the 20th Century Cafe: Iconic European Desserts from Linzer Torte to Honey Cake (page 288) by Michelle Polzine

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • anya_sf on June 05, 2026

    I made 1/2 recipe using whole milk instead of cream. Herbs were chives and dill. I didn't focus on the exact dough dimensions when rolling, just rolled out to the approximate thickness in a shape that was easy to cut into 3 pieces. Due to scheduling, the dough rested for a few hours before the final rolling/cutting and think that probably made it easier to roll. Froze the scones overnight, baked an extra 5 min. They were flavorful, rich, and super flaky - tons of layers.

  • anya_sf on June 05, 2026

    Recipe title is misspelled - should be pogácsa

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