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POGACSA

1 lb unsalted butter
1 lb cottage cheese
1 lb flour (4 cups sifted)
salt
1 egg for a wash

Mix the first 4 ingredients in a big bowl. Knead into a smooth
dough ball and then refrigerate for 1 hour.

Take ball out and roll out dough with a rolling pin. Dust lightly
with flour to prevent sticking. Fold the dough in half and then
half again (like a square paper napkin). Roll the dough out again
and fold it again. Put it back in the fridge for another hour.

Repeat step 2.

Repeat step 2 again. You now have a dough with 4096 very thin
layers of dough, just like a croissant. Refrigerate the dough to
let it relax, as it is probably difficult to roll out after the
second rolling.

Once relaxed, 30-60 minutes, roll the dough out to a tickness of
1/4 inch (6mm.). Using a sharp biscuit cutter, cut the dough into
3/4 inch (18mm.) discs. Dip the cutter in flour frequently to
prevent sticking. At this point you could arrange the discs on a
cookie sheet to bake or to freeze. If you want to keep them in
the freezer for some future date, just pop the cookie sheet with
the pogacsa in the freezer until they are hard so they won't stick
together, and them dump them into a plastic freezer bag for future
use. To bake just arrange them on the cookie sheet *right side
up* -- this is important, the side that was "up" when you cut them
is the top side -- and then using a pastry brush, brush some beaten
egg on top of each one. You could even lightly salt them if you
wanted to. Bake in a pre-heated 400 degree F oven until they puff
up and are golden brown on top. They will puff to about 1 inch
(25mm) tall. To serve just put the hot pogacsa in a bowl and set
them out on the table, and stand back!

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