Irresistible Cornet Pogona A Timeless Family Recipe You’ll Crave Every Day

by

Irresistible Cornet Pogona A Timeless Family Recipe You’ll Crave Every Day

Our family has been enjoying the delicious pastry known as cornet poaches for many generations. This pastry, which comes from my grandmother’s special recipe, is so delicious that we find ourselves cooking it once a week and lusting for its rich flavor every day. It’s an appealing delicacy because of the creamy, sweet filling and the soft, fluffy batter. We’ll lead you through every step of creating this delectable Cornet PogaÍa in this comprehensive tutorial, so you can make this beloved dish in your own home.

Components of the Dough:

  1. 250 ml, or one cup, warm milk
  2. One spoonful of sour cream
  3. Salt, half a teaspoon,
  4. two teaspoons (30 g) sweets
  5. Two tsp (ten grams) arid yeast
  6. One egg, room temperature
  7. Oil, 1/2 cup (100 ml) 3 500–
  8. 500 g, or 1/2–4 cup, of flour

Regarding the Filling:

  • Six 1/3 ounce (180 g) of young,
  • unsalted cheese or cream cheese
  • two tsp sugar
  • One tablespoon of cornflour
  • 70 g or 2 1/2 oz of raisins

Regarding the Crumb Finishing:

  • two tsp sugar
  • two tsp of flour
  • 1/4 cup (50 g) butter or margarine
  • Regarding the Coating:
  • One yolk from an egg
  • One spoonful of milk

Guidelines

Setting Up the Dough

  • Blending the Wet Components:
    The warm milk, sour cream, sugar, salt, egg, dry yeast, and oil should all be combined in a big mixing basin. Beat the mixture with a hand whisk until all the ingredients are well mixed and dissolved.
  • Including the Flour: Add the flour to the mixture little by little. Mix first with a spoon, and then knead with your hands. the dough. The dough ought to be tender and detach from the bowl’s edges. To get the right consistency, add a bit extra flour if the dough is too sticky.
  • Fermenting the Dough: After the dough is prepared, return it to the bowl after giving it a quick greasing. Once the dough has doubled in volume, cover the bowl with a fresh kitchen towel or plastic wrap and allow it to ferment in a warm location for around half an hour.
  • Getting the Filling Ready
    Preparing the Filling: Take a separate dish and mix together the sugar, cornstarch, raisins, and cream cheese (or young cheese). Make sure all the ingredients are properly combined by giving the mixture a good stir. While working with the dough, set aside the filling.

Forming the Dough 

  • Dividing the Dough: Gently knead the dough to get rid of any air bubbles once it has risen. Shape the dough into balls by dividing it into nine equal halves. After covering the dough balls with a moist cloth or plastic bag, allow them to rest for ten to fifteen minutes.
  • Getting Ready for the Crumb Topping: Using your fingers, combine the flour, sugar, and margarine (or butter) in a separate basin until the mixture forms coarse crumbs. Put aside.
  • Rolling Out the Dough: Using a rolling pin, take one ball of dough and roll it out into a thin, circular crust. Grease, butter, or margarine should be brushed over the whole surface of the crust. Pinch the edges of the folded crust together.
  • Into the Dough: Spoon in a heaping tablespoon of the  It should ferment for around 20 minutes, or until its volume doubles once more, in a warm location.

Preparing the Pogonia Cornet

  • To coat the dough, heat the oven to 340°F, or 170°C. Combine the egg yolk and milk in a small bowl. Drizzle the rising dough with this mixture. Evenly distribute the crumb topping over the whole area.
  • Baking: After preheating the oven, place the Cornet PogaÍa inside and bake for 25 to 30 minutes, or until the crust is cooked through and the top is golden brown.

Getting in touch

  • After baking, take the Cornet PogaÍa out of the oven and allow it to cool in the pan for a short while. After transferring it, let it cool fully on a wire rack.
  • To enjoy: Warm or room temperature Cornet PogaÍa should be served. It goes well with a cup of tea or coffee or just on its own. It’s the ideal dessert for any occasion because to its buttery crumb topping and luscious, creamy interior.

In summary

More than just a pastry, Cornet Pogača is a symbol of the Balkan region’s culinary history and a tradition. Given its rich filling and light, fluffy dough, it’s no surprise that this recipe has endured over time. As much as we enjoy producing and enjoying this delectable delicacy, we hope you do too.

 

Leave a Comment