Pogaça on white plate
Photography by Setphen Devries / Styling by Nathan Carrabba

Pogaça is pronounced po-atcha. These crescent-shaped hand pies are typically stuffed with feta and parsley and served at breakfast or tea time. Turks love tea—or çay (pronounced chai)—and no matter where you go you will be offered a small glass of Turkish çay. These savory bites are the perfect accompaniment. 

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  1. 2 cups (280 grams) all-purpose flour
  2. 2 teaspoons (8 grams) baking powder
  3. 1 teaspoon (3 grams) salt
  4. ½ cup (115 grams) butter, softened
  5. 1¼ cups (281 grams) cream cheese, softened and divided
  6. 1 whole egg plus 1 egg, separated
  7. ½ cup (110 grams) feta cheese, crumbled
  8. ½ cup parsley, finely chopped
  9. Garnish: sesame seeds
  1. In a large bowl, sift together flour, baking powder, and salt. Make a well in dry ingredients, and add butter, 1 cup (226 grams) cream cheese, 1 whole egg, and 1 egg white. Mix ingredients with your hands to make a soft dough. Dough should not stick to hands. Sprinkle with additional flour if too sticky. Cover bowl with plastic wrap, and let stand for 20 minutes.
  2. Preheat oven to 350°. Grease 2 baking sheets.
  3. In a medium bowl, stir together feta, parsley, and remaining ¼ cup (55 grams) cream cheese.
  4. Shape dough into 16 (40-ounce) balls. Press each ball into a circle about 3 inches in diameter. Put a small amount of cheese filling on one half of each circle, and fold other half over to cover.
  5. Place on prepared pans. Brush tops with egg yolk. Sprinkle with sesame seeds. Bake until tops are golden brown, about 30 minutes.
  1. These are best when served warm. They can be prepared ahead of time and frozen.
Bake from Scratch https://www.bakefromscratch.com/
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