Spoilt Pie Used to be Called “Frgál”
Anyone who has not tried traditional Wallachian pie called “frgál” does not have an idea what a really good pie tastes like. This huge round yeast pastry topped with streusel is a real pride of this Eastern Moravia region. Its rich filling is often twice as high as the dough.
Frgál used to be made with sauerkraut or beetroot
Known in its home region also as pecák or simply a pie, Wallachian frgál can be traced in the documents three hundred years ago. Within the time, the Wallachians managed to make them into perfection.
The name frgál was used for a spoilt pie. Though originally filled with sauerkraut or beet, fillings that are no longer used, today’s frgál is known only sweet topped with streusel. Most favourite fillings include pear, quark, prune spread or poppy seed. Frgál used to be prepared mainly for feasts and for weddings, though rich families enjoyed it also as a Sunday treat.
The Secret of a Perfect Frgál Lies in Three-Time Dough Rising
Frgál as a unique bakery product became protected geographical indication at the end of 2013. Therefore, if you buy a real Wallachian frgál, you can be sure of its being prepared according to the traditional recipe using the best ingredients.
The secret of the appealing taste seems to be simple and the Wallachians will be happy to share it with you. For its good taste, it is essential to have good-quality ingredients and perfectly rolled dough. At the same time, in order not to end up with a dry pie, the amounts of filling and streusel have to be larger than the layer of dough.
To get a perfect frgál, its dough must rise three times: first of all immediately after being treated; then after it has been divided into individual buns; lastly, the prepared pies are left to rise shortly before being put in the oven. This procedure ensures perfect tenderness of the cake. Do you now feel like tasting one? For a perfect traditional frgál, try Lanterna Restaurant & Café in Velké Karlovice.