Túrós Táska – Sweet Túró Pastry Pockets
Túrós Táska with Soft Kalács Dough
Soft, fluffy dough meets a creamy, lemony túró filling in a classic homemade pastry. With Czelli Soft Kalács Flour Blend, it's an easy yet truly special dessert.
Ingredients
For the dough
For the túró filling
For brushing
Instructions
Measure out the flour blend, water, and butter, knead into a dough, then cover and let rest for 30 minutes.
Mix the filling ingredients. If it's very soft, add 1–2 tablespoons of semolina. Enrich with raisins to taste.
On a floured surface, roll the dough into a rectangle 0.5 cm (¼ in) thin, cut it into 6 pieces, then divide the filling among them.
Fold the edges of the dough over one another at the top so the pockets won't flatten while baking.
Cover the shaped pockets and let them rise for 1 hour.
Brush with beaten egg, then bake in a 160 °C (320 °F) convection oven for 23–25 minutes until golden brown.
Transfer to a wire rack, then dust with powdered sugar and serve.
Best baked to golden brown
Bake the pockets in a 160 °C (320 °F) convection oven for about 23–25 minutes. 160 °C (320 °F) · 23–25 min
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Follow the túró pockets step by step, from mixing the dough all the way to shaping.
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