Valašské frgály: A traditional treasure from Wallachia with pear, poppy seed and curd fillings

Valašské frgály are a symbol of Moravia. Round pies with a generous layer of filling, fragrant leavened dough and a crunchy crumble were once baked for celebrations; today you can enjoy them anytime. The most popular are pear, poppy seed, curd, curd-and-strawberry, blueberry and apricot.

What makes the frgál special

A proper frgál has a diameter of about 30 cm, fluffy dough, a generous filling and a delicate buttery shine after baking. The secret to success is a good sourdough starter, sufficient proofing and quality ingredients.

Dough for a true Valašský frgál

ingredients

• 250 ml of lukewarm milk
• 1.5 cubes of yeast
• 1 tablespoon of sugar (for the starter)
• 110 g granulated sugar
• 200 g plain flour
• 500 g semi-coarse (all-purpose) flour
• 1/2 teaspoon of salt
• 2 teaspoons of lemon zest
• 4 egg yolks
• 100 g butter
• 100 g Hera
• 1 tablespoon of lard

method

1. Prepare the starter from lukewarm milk, yeast and a tablespoon of sugar, let it rise.
2. Mix the flours, sugar, salt, lemon zest, egg yolks and fats. Add the starter and work into a smooth dough.
3. Cover the dough and let it rise for approximately 60 minutes.

Most popular fillings

poppy seed filling

• 150 ml milk
• 50 g sugar
• 150 g ground poppy seeds
• 2 tablespoons of rum

Boil the milk with the sugar, stir in the poppy seeds, briefly simmer, season with rum and let cool.

curd filling

• 250 g soft curd
• 1 tub of full-fat curd
• 2 egg yolks
• 2 packets of vanilla sugar
• 2 teaspoons of lemon zest
• 1 tablespoon of rum
• 1/2 packet of vanilla pudding powder
• 60 g granulated sugar (add more to taste)

Mix everything until smooth. You can add raisins soaked overnight in rum.

pear filling

• 500 g dried pears
• 1 jar of plum jam (about 440 g)
• 5 tablespoons of rum
• 2 teaspoons of ground star anise
• sugar to taste

Cook the pears for 30 minutes, drain and purée. Stir in the jam, rum, star anise and sugar if needed.

Crumb topping and butter glaze

crumb topping

• 125 g butter or buttery Hera
• 100 g granulated sugar
• 150 g semi-coarse (all-purpose) flour (add a little more if it’s sticky)

butter glaze

• 125 g butter
• 1 packet of vanilla sugar
• 1 tablespoon of rum

Melt the butter, combine with the vanilla sugar and rum. Pour the glaze over cooled frgály.

Shaping and baking

1. Divide the dough into 5–6 portions. Roll each out to a diameter of about 30 cm.
2. Grease the baking sheet with oil. Brush the edges of the dough rounds with beaten egg.
3. Let them proof on the sheet for about 15 minutes.
4. Spread the chosen filling in the center, leaving about a 1 cm free edge.
5. Sprinkle with the crumb topping.
6. Bake in a preheated oven at 200 °C for about 15 minutes until golden (times depend on your oven).
7. Let cool and pour over the warm butter glaze.

The quantities of dough and fillings given are enough for approximately 5 large frgály.

Tips for a perfect result

• give the dough time — proofing is key to a fluffy texture,
• lemon zest in the dough enhances the flavor,
• spread fillings evenly but leave the edges free,
• after baking let the frgály rest briefly, then pour the glaze.