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220 degrees diagonally

CARNIVAL FRIED PASTRY - flancati/KROŠTOLE

​“Flancati are a traditional fried pastry, a regularity in our home during carnival time. Serve them with silky wine sauce for adults or with any kind of fruit sauce for children. It’s simply delicious!”


Ingredients:
 
250g flour
4 egg yolks
4 spoons sour cream
30g butter
pinch salt
20g sugar
1 spoon rum
2 spoons white wine (e.g. Pinot)
1 teaspoon lemon juice
1L oil for frying
 
caster sugar
caramel powder
flour for dusting
 
Ingredients for wine sauce:
 
1 egg yolk
250ml white wine (Pinot)
80g sugar
2 teaspoons corn starch
juice ½ lemon
cinnamon (powder or a stick)​

​Method for fried pastry:
  • Sift the flour into a bowl and add the rest of the ingredients.
  • Bring the dough together – leave it covered with a cloth in a cold place for at least ½ an hour.
  • On a flour-dusted surface, roll out the dough a few millimetres thick. Cut the dough into rectangle shapes, around 3x6cm in size.
  • In the middle of the rectangle make a ca. 2 cm long cut.
  • Form the pastry. In different parts of Slovenia and Croatia, people make various traditional forms. Some cut them in the middle, some just twist them and others cut them 3 times. But my favourite one is the butterfly form.
  • Take the rectangle into the hand. Where the cut is made, pull it apart with the fingers. Now take the top part and put it through the hole and turn it around on the other side. Then gently shake the pastry to take its form. Don’t pull it, it will only become thinner.
  • Place the formed pastry onto a flour-dusted surface.
  • Prepare the frying net and the paper towels. Heat up the oil to 160°C and fry the pastry. It fries quickly. For every side, just 30 seconds. Before tossing them in, shake them a bit to get rid of excessive flour.
  • With a skimmer, take the fried pastry out and place it onto the paper towels to soak up the oil. Only after that, place them onto a plate or a tray.
  • Dust them with caster sugar and caramel powder.
  • Serve them with the wine sauce:
 
 
Method for wine sauce:
  • In a pan, whisk an egg with ½ of sugar. Add corn starch and lemon juice, and whisk till smooth.
  • Pour over with wine, add the rest of the sugar and slowly bring to a boil, stirring constantly. When it starts to boil, keep stirring until the sauce thickens. Then remove from the heat.
  • Serve the wine sauce hot or cold. The sauce can be stored in the refrigerator for up to 3 days.
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  • HOME
    • Welcome
    • BOOKS
  • ABOUT ME, THE AUTHOR
    • About the Translator
  • RECIPES
    • BREAKFAST AND BRUNCH >
      • Scrambled Eggs with Truffles
      • Bread with Sour Cream and Strawberries
      • Avocado & Quail Egg Sandwich
      • Pancetta Twists
      • Coconut Chips
    • SOUPS >
      • Spring Soup
      • Roasted Pumpkin Soup
      • Cabbage Soup with Carniolan Sausage
    • MAIN DISH >
      • Creamy Veal Goulash
      • Bograč Stew
      • T-bone Steak with Poached Egg and Wild Asparagus
      • Ossobuco with Gremolata
      • Pulled Pork Whiskey Burger with Fried Egg
      • Roast Chicken in Lemon Marinade and Mashed Potato with Gouda Cheese
      • Pad Thai with Chicken
      • Roasted Turkey Breast with Apples and Wine
      • Duck Liver in Wine Sauce
      • Minced Meat Roast with Vegetables in Pastry
      • Sea Bass with Fennel Salad and Tomatoes
      • Papardelle with Chanterelles
      • Fresh Pumpkin Fettuccine
      • Pasta with Poppy Seeds or Walnuts
      • Baked Stuffed Peppers
    • SIDE DISH >
      • Easter Prata
      • Spaetzli
      • Polenta Stuffed Peppers
      • Barley Risotto with Beetroot
    • SALADS & VEGETABLES >
      • Cucumber Salad
      • Green Salad with Warm Potatoes
      • Roasted Broccoli
      • Roasted Brussels Sprouts
      • Pickled Cucumbers
      • Leavened Cucumbers & Zucchinis
    • BREAD >
      • Rye Bread without Yeast - with Sourdough Starter
      • Fluffs - Soft and Fluffy Buns
      • Pita Bread
      • Spelt Bread with Flax Seeds
      • St. Nicholas' Devils
      • Bread Braid with Poppy Seeds
      • Ciabatta with Poppy Seed Oil
    • DESSERTS >
      • Carnival Fried Pastry
      • Pavlova with Hazelnut Base
      • Hot Chocolate with Cardamom and Homemade Munchmallows
      • Chocolate Cupcakes and Swiss Buttercream with White Chocolate
      • Baked Chocolate with Mango and Ice Cream
      • Juicy Pompkin-Chocolate Bundt Cake
      • Carob Rolls
      • Sweet Plate - Greek Style
      • Miss Lemoneé
      • Panna Cotta with Sparkling Wine and White Chocolate
      • Panna Cotta with White Chocolate and Truffles
      • Passion Fruit on Vanilla Cream
      • Flourless Raspberry Chocolate Cake
      • Flourless Strawberry Elderflower Cake - Lady Elderflower
      • Flourless Chocolate Chestnut Cake - Lady Chestnut
      • Pistachio & Hazelnut Chips
      • Hazelnut Mini Rolls
      • Cottage Cheese Pie with Poppy Seeds
      • Raspberry Ferdinand Rolls
      • Apricot Pockets
      • Honey Pears with Poppy Seeds & Vanilla Cream
      • Cat Eyes with Plum Jam
      • Fried Mice with Banana, Coconut and Lime
      • Kinder Milk Slices My Way
      • Millet Cake - Krapec
  • REFERENCES
  • CONTACT US
  • WORK WITH US
  • PRIVACY POLICY