Krumplis Pogácsa, a traditional Hungarian savory pastry, is a delightful treat with a golden, flaky crust and a soft, potato-filled center. These little pockets of goodness are perfect for any occasion—whether as a snack, appetizer, or even a side dish. Imagine biting into a crispy, buttery exterior to reveal a creamy, seasoned potato filling. It’s comfort food at its best.

Behind the Recipe

I first encountered Krumplis Pogácsa while visiting Hungary, and it quickly became one of my favorite snacks. The idea of combining mashed potatoes with flaky dough seemed simple, but the flavor was anything but. The potatoes add richness and moisture to the dough, and the result is a tender pastry with just the right amount of crunch. After some trial and error, I finally recreated this delicious snack at home. The soft, pillowy filling and crisp exterior have made it a go-to recipe in my kitchen.

Recipe Origin or Trivia

Pogácsa is a traditional Hungarian pastry, often served at family gatherings or as part of a festive meal. The name “pogácsa” is derived from the Slavic word for “pie,” and while the fillings may vary—from cheese to mushrooms—this potato version (Krumplis Pogácsa) is especially popular. Potatoes were an essential staple in Hungarian cooking, so they’ve naturally found their way into many dishes, including this beloved pastry.

Why You’ll Love Krumplis Pogácsa

Comforting and filling: Soft mashed potatoes inside a crispy, buttery crust.
Perfect for any occasion: Serve them as appetizers, snacks, or a side dish.
Customizable: Easily adjust the seasonings to suit your taste.
Portable: These pastries are easy to pack for picnics, lunches, or parties.
Make-ahead friendly: They taste great fresh, but can also be stored and reheated.

Chef’s Pro Tips for Best Results

Rest the dough: Let the dough rest for at least 30 minutes before rolling it out. This makes it easier to work with and helps achieve a more tender pastry.
Roll the dough thinly: The thinner the dough, the crispier the crust will be. Aim for about 1/4-inch thickness.
Don’t overfill the pockets: The mashed potato filling should be just enough to hold the dough together, but don’t overstuff to avoid leaking.
Brush with egg wash: For a golden, shiny finish, brush the pastries with egg wash before baking.
Add herbs to the filling: Experiment with fresh herbs like thyme, dill, or parsley for an extra layer of flavor.

Kitchen Tools You’ll Need

Mixing bowls
Rolling pin
Baking sheet
Parchment paper (optional)
Pastry brush
Fork or knife (to mark the top of the pastries)

Ingredients in Krumplis Pogácsa

Flour: 2 1/2 cups (all-purpose)
Butter: 1/2 cup (softened)
Sour cream: 1/2 cup
Yeast: 1 packet (active dry)
Warm water: 1/4 cup (for activating the yeast)
Salt: 1 teaspoon
Sugar: 1 tablespoon (to feed the yeast)
Mashed potatoes: 2 cups (cooked and mashed)
Onion: 1 medium, finely chopped
Egg yolk: 1 (for the egg wash)
Black pepper: 1/2 teaspoon (optional, for the filling)

Ingredient Substitutions & Variations

Butter: You can substitute butter with margarine or vegetable oil for a dairy-free version.
Sour cream: Use plain yogurt for a tangier filling.
Mashed potatoes: You can use sweet potatoes for a twist on flavor or mix in some cheese for extra richness.
Herbs and spices: Add garlic powder, smoked paprika, or cheese to the potato filling for a flavorful variation.

Instructions for Making Krumplis Pogácsa

Prepare the dough: In a mixing bowl, combine flour, softened butter, sour cream, yeast, warm water, salt, and sugar. Mix until it forms a dough. Knead the dough for about 5-7 minutes until it’s smooth. Cover with a clean cloth and let it rest in a warm place for 30 minutes.
Prepare the filling: While the dough rests, sauté the finely chopped onion in a little oil until softened. Mix the sautéed onion with the mashed potatoes and season with salt, pepper, and any other spices you like.
Roll out the dough: After the dough has rested, roll it out on a floured surface to about 1/4-inch thickness.
Fill and shape the pastries: Cut the dough into small squares or circles, then place a spoonful of the potato mixture in the center of each piece. Fold the dough over the filling to create a pocket. Seal the edges by pinching them together and gently pressing with a fork.
Brush with egg wash: Beat the egg yolk with a little water and brush it over the top of each pastry for a golden, shiny finish.
Bake: Preheat your oven to 375°F (190°C). Place the pastries on a baking sheet lined with parchment paper and bake for 25-30 minutes, or until they are golden brown and crispy.
Serve: Allow the pastries to cool slightly before serving. They are delicious warm or at room temperature.

Texture & Flavor Secrets

The beauty of Krumplis Pogácsa lies in the contrast of textures—the flaky, buttery crust paired with the creamy, slightly tangy mashed potato filling. The caramelized onions and subtle seasonings in the filling balance the richness of the dough, making each bite savory and satisfying. The egg wash gives the top a crisp, golden finish, creating the perfect balance of crispy and tender.

What to Avoid

Overworking the dough: Knead just enough to bring it together—too much handling can result in dense, tough pastries.
Too much filling: If the filling is too much, it can leak during baking or make the pastry soggy.
Underbaking: Ensure the pastries are golden brown all over; they should be crispy on the outside and soft on the inside.

Nutrition Facts (approximate)

Servings: 12
Calories per serving: 180
Protein: 4g
Fat: 10g
Carbohydrates: 20g
Fiber: 2g

Prep Time

Prep Time: 25 minutes (excluding dough resting time)
Cook Time: 30 minutes
Total Time: 1 hour (plus resting)

Make-Ahead and Storage Tips

These pastries can be made a day ahead and stored in an airtight container at room temperature.
To freeze, let the cooked pastries cool completely, then wrap them individually in plastic wrap and freeze for up to 3 months. Reheat in the oven for a few minutes before serving.

Serving Suggestions

Serve with a simple green salad or pickled vegetables for a fresh contrast to the richness of the pastries.
Pair with sour cream or yogurt for dipping.
Enjoy as a snack, appetizer, or a side dish with a hearty soup or stew.

Leftover Inspiration

Make a breakfast sandwich: Slice open the leftover pogácsa and fill with scrambled eggs, cheese, or bacon for a quick and satisfying breakfast.
Turn them into croutons: Cut leftover pogácsa into cubes and bake until crispy. Toss into soups or salads for extra crunch.

Additional Tips & Tricks

For a herbed version, mix fresh dill, parsley, or thyme into the potato filling.
Chill the dough for 30 minutes before rolling it out if you want an extra flaky texture.
Brush with butter after baking for an extra layer of richness.

Variations to Try

Cheese and Potato: Add grated cheese like cheddar or mozzarella to the potato filling for a cheesy twist.
Spicy Krumplis Pogácsa: Add a touch of chili flakes or paprika to the filling for some heat.
Vegan version: Use vegan butter, sour cream, and a plant-based filling like lentils or chickpeas for a dairy-free version.

FAQ’s

Q1: Can I use regular mashed potatoes instead of seasoned?
A1: Yes, just season the mashed potatoes with salt, pepper, and herbs to bring out the flavor.

Q2: Can I make these ahead of time?
A2: Yes! You can prepare the dough and filling a day ahead, then assemble and bake them when ready.

Q3: Can I freeze the unbaked pogácsa?
A3: Yes, assemble them and freeze before baking. Bake straight from the freezer, adding a few extra minutes to the cook time.

Q4: How do I know when the pogácsa is done?
A4: They should be golden brown and crispy on the outside. A slight tapping on the bottom should produce a hollow sound.

Q5: Can I use whole wheat flour?
A5: Yes, you can substitute whole wheat flour for a more rustic version. You may need to adjust the water ratio.

Conclusion

Krumplis Pogácsa is more than just a savory pastry—it’s a warm, comforting treat that brings people together. Whether you’re sharing it with friends at a gathering or enjoying it as a simple snack, the combination of soft potatoes and flaky dough makes it a universally loved dish. Try it once, and it’s sure to become a regular in your kitchen!

Krumplis Pogácsa: A Hungarian Potato Pastry