Czech Pies from Wallachia | Valašský Frgál - Plum, Pear, Poppyseed, & Cheese

quark cheese

🥗Healthier: cottage cheese

💰Cheaper: ricotta cheese

Cottage cheese offers a similar texture with fewer calories.

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil provides a dairy-free option with a unique flavor.

sugar

🥗Healthier: honey

💰Cheaper: brown sugar

Honey adds natural sweetness and flavor complexity.

fruit filling

🥗Healthier: fresh fruit

💰Cheaper: canned fruit

Fresh fruit reduces sugar content and enhances flavor.

Make the plum filling by stewing 5 lbs of sliced plums with a splash of water in a slow cooker on high for 1 hour, then reduce to low for about 10 hours, stirring every 30 to 45 minutes until thick.

Puree the plums with an immersion blender and refrigerate.

For the pear filling, follow the same process using sliced pears, adding 2 star anise and 1/2 tsp of cinnamon, then remove the anise before pureeing.

For the sweet cheese filling, combine 250 g of farmer's cheese, 80 g of sugar, 1 beaten egg, 1 tbsp melted butter, zest of 1 lemon, and 1/2 tsp vanilla in a bowl and refrigerate.

For the poppy seed filling, in a saucepan over medium heat, combine 125 g of ground poppy seeds, 125 ml of milk, 80 g of sugar, 1/2 tsp cinnamon, zest of 1 lemon, 1/2 tsp vanilla, and 1 tbsp butter, whisking to combine and simmering for a couple of minutes before adding 1/2 tbsp of simina for thickening.

In a mixer, combine 150-200 ml of milk, 15 g of yeast, 2 tbsp of flour, and 1 tbsp of powdered sugar; let sit for 5 minutes until the yeast blooms.

Add 300 g of all-purpose flour, 200 g of coarse flour, 120 g of melted butter, a pinch of salt, zest of 1 lemon, and 2 egg yolks; knead until the dough comes away from the sides of the bowl, adding more flour if sticky.

Let the dough rise until doubled, which may take a while due to its richness.

Make the strucel by combining 125 g of coarse flour, 100 g of chilled butter, and 100 g of powdered sugar until cookie dough consistency; cover and set aside.

Divide the risen dough into four equal sections, roll each out on parchment paper to fit the baking sheets, and spread the fillings (plum, pear, cheese, poppy seed) on each, leaving a half-inch border.

Sprinkle the strucel topping on each filled dough, cover, and let rise for 30 to 45 minutes until slightly puffed.

Bake at 350°F (180°C) for 15 to 17 minutes or until golden on the edges; let cool on a rack before slicing.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens