Škvarkové Pagáče with Quark

A savory Slovak treat, these škvarkové pagáče are rich with the flavor of pork cracklings (škvarky) and have a wonderfully flaky texture, thanks to the layers created during the folding process. With quark instead of sour cream, these pagáče are soft and delicious.

Ingredients:

• 500 g semi-coarse flour
• 125 ml quark
• 1 egg
• 20 g yeast
• Salt (to taste)
• 1 teaspoon sugar
• 150 ml milk (for the yeast mixture, add more milk if needed)
• 250 g pork cracklings (škvarky)

Instructions:

1. Activate the Yeast:
   • Warm the milk to lukewarm (not hot). Add 1 teaspoon of sugar and stir in the yeast. Let it sit for about 10 minutes, until it becomes frothy.
2. Prepare the Dough:
   • In a large mixing bowl, combine the flour and a pinch of salt.
   • Make a well in the center, then add the yeast mixture, egg, and quark. Mix everything together until a dough forms. If needed, add more milk to achieve a soft, slightly sticky dough.
   • Knead the dough for 5-7 minutes until smooth and elastic. Cover with a clean towel and let it rise in a warm place for 1 hour, or until doubled in size.
3. Incorporate the Cracklings:
   • Once the dough has risen, roll it out on a floured surface.
   • Chop the pork cracklings into small pieces and sprinkle them evenly over the dough. Add a good amount of salt (especially if your cracklings are unsalted).
   • Fold the dough to enclose the cracklings and roll it out again.
   • Fold the dough a second time to create layers of fat and dough. This step will give the pagáče their signature flakiness. Roll the dough out again, ready for cutting.
4. Shape the Pagáče:
   • Roll the dough out to about 1-2 cm thick.
   • Use cookie cutters (heart, circle, or any other shape) to cut out pieces. If you prefer, you can cut the dough into squares, which will use all of the dough without leftovers.
   • If you have leftover dough, you can roll it into buns, or braid it for a fun variation.
5. Second Rise:
   • Place the cut-out pagáče on a baking tray lined with parchment paper.
   • Let them rise for 15-20 minutes to puff up.
6. Bake:
   • Preheat the oven to 180°C (350°F).
   • Brush the tops with a beaten egg for a golden finish, if desired.
   • Bake for 20-25 minutes, or until golden brown.
7. Serve and Enjoy:
   • Let the škvarkové pagáče cool slightly before serving. Perfect for breakfast, as a snack, or at any gathering!

Pro Tip:

• The folding step creates those delicate layers that will make the pagáče irresistibly flaky. Don’t rush it—let the dough rest and rise properly before baking!
• Feel free to experiment with shapes, and your daughter’s cookie cutters sound like a fun touch!

Try Another Recipe:

Buchty na pare: A Taste of Slovak Childhood

Drožďová Polievka: Traditional Slovak Yeast Soup Recipe

Homemade Noodles: A Perfect Pairing with Baked Balkan Cheese Sauce