Ingredients:
1 lb butter (cut in chunks for easier blending)
1 lb cottage cheese
4 cups flour
1 1/2 tsp salt
1 egg for wash needed only just before baking
Mix butter, cottage cheese, flour, salt, in a bowl, or place in bowl of your heavy duty mixer with dough hook and knead until smooth and dough forms sort of a ball. Mix until well blended if doing by hand and knead until smooth. Form dough into a ball and move onto a floured surface. Roll out to 1/2 inch thick, dusting slightly with flour if necessary to prevent sticking.
Fold dough in half and then half again, like square napkin. Roll the dough out again and fold again. Put back in fridge for 15-20 minutes. Repeat folding/chilling two more times. Remove from fridge and when soft, roll out again to just a big more than 1/4 inch (not too thin). Cut dough using a metal biscuit cutter, and roll with your fingers to make them a big taller. Criss cross each top with a fork or sharp knife At this point you can prepare for baking or freezing. To freeze: Place pogacsas on floured platter or tray that fits into your freezer. When frozen, place in plastic bags and freeze until needed.
To bake: Preheat oven to 400. Use convection setting if you have it. When oven is preheated, remove pogacsas from freezer and place on cookie sheet. Brush tops with beaten egg and bake at 400 for 10 minutes, then reduce heat to 350 and bake until golden brown, about 5 more minutes. Serve immediately and they will disappear immediately!
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