What should I do with the leftover dough scraps after cutting out the rounds?

After I cut all the round shapes for my Pagáče (Pagache) with Cracklings, I place the remaining unused dough on the baking sheet. While it won’t be as pretty as the round pagáče, it will taste equally delicious. This provides a nice snack of flaky layered goodness before serving the main yeasty biscuit buns.

Recipes

Pagáče (Pagache) with Cracklings

Pagáče (Pagache) with Cracklings, the yeasty biscuit buns that are the pride of Slovakia, are essentially little pockets of heaven. These delightful rounds have their roots in a Turkish treat called "pogaca," and they've charmed their way into the hearts of folks in Serbia and Croatia, too - that's where the Slovakian name comes from. The secret to their flaky, layered goodness is laminating the dough, often with crispy cracklings, although cheese is a tasty option as well. If you're feeling adventurous, you can even make the pork cracklings from scratch (or take the easy route and buy them). Trust me, your taste buds will thank you.

Tom the Chef Founder

Published:
December 8, 2025

Before You Start

Let’s talk about important parts of the recipe before you start…

Introduction to My Pagáče (Pagache) with Cracklings

I am excited to share my recipe for Pagáče (Pagache) with Cracklings. These yeasty biscuit buns are truly the pride of Slovakia and are essentially little pockets of heaven. While these delightful rounds have their roots in a Turkish treat called “pogaca,” they have charmed their way into the hearts of folks in Serbia and Croatia too, which is where the Slovakian name comes from. I find that the secret to their flaky layered goodness is laminating the dough. This is often done with crispy pork cracklings, although cheese is a tasty option as well. If you are feeling adventurous, you can even make the pork cracklings from scratch using my recipe, or you can take the easy route and buy them. Trust me, your taste buds will thank you for trying this authentic Slovakian pastry.

Preparing the Leaven for Pagáče

To begin my Pagáče (Pagache) with Cracklings, I always start by preparing the leaven. This is a crucial step to ensure the yeasty biscuit buns rise correctly. I place ¼ cup of bread flour (though all-purpose works too), 1 tablespoon of confectioners’ sugar, and 2 teaspoons of active dry yeasts into a medium mixing bowl. I also add ½ cup of lukewarm milk, ensuring it is about 90 to 100°F. I thoroughly stir this with a whisk until it is fully combined, which takes about 30 seconds. After mixing, I cover the bowl with plastic wrap or a plate and set it aside until it doubles in volume, which usually takes about 15 to 30 minutes.

Mixing and Kneading the Dough

Once the leaven is ready, I move on to the dough for this Slovakian pastry. I place 2 ½ cups of bread flour, ½ teaspoon of whole caraway seeds, ½ teaspoon of salt, and ½ teaspoon of ground pepper into a kitchen mixer with a hook attachment and shortly hand stir with a whisk. Then, I add ½ stick of very soft butter, 1 egg, another ½ cup of lukewarm milk, and the prepared leaven. I knead this at a slow speed until the ingredients are partially combined. I then increase the speed to medium-high and knead until nicely combined, about 1 to 2 minutes. The final dough is slightly sticky, so I use a bowl scraper to release it from the hook and the bowl before covering it to let it rise in a warm place until it has approximately doubled in size.

Processing the Pork Cracklings

A key element of Pagáče (Pagache) with Cracklings is, of course, the filling. You can prepare cracklings according to my recipe or use store-bought or homemade cracklings. It is important to let the pork cracklings fully cool or remove them from the refrigerator before use. I place 1 to 2 cups of these cracklings into a kitchen food processor and process them into a paste. This paste is essential for the later steps where we laminate Pagáče dough to create that delicious flavor profile. I place this paste aside for the later steps.

Laminating the Dough: Phase I

To achieve that flaky layered goodness, I laminate Pagáče dough in two phases on a lightly floured surface. For Phase I, I use a rolling pin to roll the dough into a square shape (it can be partially round) until I reach a desired thickness of about 1/4 inch. I then spread the crackling paste evenly over the entire surface of the dough. I fold the dough into thirds—bringing one-third over the middle third, then folding the second third over the first. From the other side, I fold it again into thirds the same way. I cover it with a kitchen towel and let it rest for about 15 minutes.

Laminating the Dough: Phase II

After the first rest, I continue to laminate Pagáče dough. Working again on a lightly floured surface, I use a rolling pin to roll the dough into a square shape until I reach a desired thickness of about 1/2 inch. I fold the dough into thirds again, bringing one-third over the middle third, then folding the second third over the first. It is important that I do not fold further in this step. I cover the dough with a kitchen towel and let it rest for about 15 minutes before the final shaping of my Pagáče (Pagache) with Cracklings.

Forming, Topping, and Baking

Finally, I roll the dough to a thickness of about 1/2 inch and use a 2-inch round cookie cutter (or a glass) to cut out individual Pagáče (Pagache) with Cracklings. I place them on a baking sheet and let them proof for about 15 minutes. Before baking, I brush them with a whisked egg and sprinkle with salt crystals and caraway seeds. If I plan not to eat them within 8-10 hours, I skip the salt crystals as they can melt. I bake them in a preheated 350°F oven until they turn a nice golden color, about 10-15 minutes.

Recipe

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