Indigenous baking specialties: Samoborska kremšnita (custard slices of Samobor), Rudarska greblica (cheese strudel Rudar), Plešivički copanjak (strudel with cream cheese, parsley and spring onion leaves), Kukuruzna zlevanka (cake made of corn flour and walnuts), Vrbovečka pera (cheesecake), Jelačić Snite ( chocolate cake).

Samoborske kremšnite

Ingredients: 1 liter of milk, 250 g sugar, 70 g plain flour, 8 eggs, 1 tsp vanilla, 2 puff pastry sheets
the egg yolks from whites separate, and boil the milk. Mixing the egg yolk with the mixer, the flour, 50 g sugar, vanilla sugar and 200 ml of milk. With an open fire about 10 minutes, stirring to cook, so the cream does not burn. The egg whites with the remaining sugar until stiff. These add the boiled cream and mix well. The hot cream on a pastry board disclose, distribute evenly, cover with the second pastry sheet, cut into pieces and sprinkle with powdered sugar.

Rudarska greblica

Dough: 400 g flour, 50 g fat, 10 g fresh yeast 300 ml milk, cream, 1 tsp sugar
Filling: cream cheese, 1 egg, 300 g ground walnuts (sugar) or chopped spinach (salt)
The crumbled yeast with 100 ml milk mix, in which we have previously added a teaspoon of sugar. Add the flour, mix well and leave the dough until it doubles. Roll out the dough into two parts. Place a part in the greased plate, spread out the filling and cover with the second part of the dough. Bake in oven for 15 minutes at 200 ° C.

Plešivički copanjak

Dough: 500 g flour, 1 tablespoon lard 3 tablespoons cream, 500 ml water, salt as desired
Mix the dough and let rest for 30 minutes. In the meantime, prepare the filling.
filling: 500 g cream cheese, chopped parsley and spring onion leaves (1 bunch) 3 tablespoons melted butter, 2 eggs, salt as desired
Grease the tin and sprinkle with flour grip. Roll out the dough. Give to a half of the dough, the filling, cover with the other half of the dough and roll up the ends so that the filling does not leak. Bake about 40 minutes at 200 ° C.

Kukuruzna zlevanka

Ingredients: 3 eggs 150 g sugar 500 ml milk 200 g cream cheese, 6 tbsp corn flour, 300 ml cream, a pinch of salt
Mix all ingredients except the cream mix and pour into a greased plate. Pour over cream, sprinkle with sugar and bake at 200 ° C for 40 minutes.

Vrbovečka pera

Dough: 20 g yeast, 2 tablespoons melted butter, 500 g flour, 1 tsp salt
Filling: cream cheese, 2 eggs, 200 ml cream, a pinch of salt
Mix the dough and let rise in a warm place. Eggs, cream and salt mix with the cheese. Roll out the dough so that it covers the bottom and the edge of the greased sheet, give the filling on top and roll the ends over them. At 200 ° C bake.

Jelačić Snite

Ingredients: 1.5 kg Chocolate, 1.5 l whipped cream, 20 egg yolks, 3 eggs, 300 g sugar, 300 g almonds, walnuts 200 g, 150 g flour, a grated lemon, some vanilla sugar
egg yolks, eggs and sugar until fluffy and almonds, walnuts, flour, a grated lemon and vanilla sugar to give. Bake and cool on a low flame can.
cook on a high heat chocolate and cream, stirring constantly. After boiling off the fire and allow to cool. Mix the cooled mixture with the mixer until she grows up and is loosened.
planing For the glaze chocolate and dilute with a little oil, warm up slowly, stirring constantly over a low heat.
Pour the cream over the biscuit, and the warm cream glaze. Cut the cooled cake into thin slices.

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