Recipe may contain gluten, milk, soy, sesame and egg.
This sweet biscuit, which looks similar to a mini croissant, is filled with sour plum jam and is a popular Croatian baked treat.
3 egg yolks
1 cup white sugar
250g unsalted butter, softened
2 tbsp dark rum (optional)
1/3 tsp vanilla essence
1 lemon, zested
1 cup sour cream
1 tsp baking powder
500g all-purpose flour, plus extra for dusting
Podravka plum jam (sour plum jam, see note)
Icing sugar, to serve
8 Method Steps
Step 1Line a large baking tray with baking paper.
Step 2With a hand mixer, combine the egg yolks(3 egg yolks) and sugar (1 cup white sugar) in a bowl.
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Step 3Add butter (250g unsalted butter, softened), rum (2 tbsp dark rum (optional)) (if using), vanilla essence (1/3 tsp vanilla essence), lemon (1 lemon, zested) zest, sour cream (1 cup sour cream), baking powder (1 tsp baking powder) and combine well.
Step 4Slowly add the flour (500g all-purpose flour, plus extra for dusting), 1 cup at a time, until you have a dough ball, and it’s sticky and light in colour (you may not need the full 500g).
Step 5Wrap dough in cling film and place in the fridge for 30 mins. After 30 mins, remove your dough and preheat your oven to 180C.
Step 6On a dusted workbench, divide your dough into three equal portions, dust with flour and roll out into a circle the size of a dinner plate. Using a pizza cutter, slice your dough into 8-10 equal triangle-shaped portions.
Step 7At the wide end of the triangle, place a dollop of jam (Podravka plum jam (sour plum jam, see note)), tuck in the sides and then roll down towards the point. They will look a bit like a croissant.
Step 8Place on a tray and bake for 15-20 mins, or until golden brown. Serve, dusted with icing sugar (Icing sugar, to serve).
Notes: if you can’t find sour plum jam, normal plum jam is fine – it will just make a sweeter biscuit! You could also use Nutella o crushed walnuts.