Traditional recipes

Dalmatian kroštule

Dalmatian kroštule
Prep time: 
Cook time: 
Total time: 
Serves: 4
  • 1½ cups plain flour
  • ¼ tsp salt
  • 3 egg yolks
  • 1 tbsp sugar
  • ½ baking powder
  • 1 tbsp sour cream
  • 2 tbsp rakija* or some liker
  • 1 tsp vanilla paste
  • 1 tsp finely grated lemon rind
  • Oil for frying
  • 2 tbsp Powdered sugar
  1. Place the flour onto a clean work surface, sprinkle with the salt and form a well in the centre. Place the egg yolks, 1 tablespoon of caster sugar, sour cream, baking powder, rakija, vanilla and lemon rind into a bowl and mix with a fork. Pour this into the well and, using your fingers, gradually mix the wet ingredients with the flour to form a dough.
  2. Knead the dough for until smooth. If the mixture is too dry, add a little water. If it’s a bit wet, add a little more flour. Wrap the dough in plastic and Chill in the refrigerator for 20 minutes.
  3. If you have a pasta machine, pass the dough through the settin, dough should be very thin and almost transparent. Cut with a pastry wheel into 1" x 4" strips. If desired, tie the strips into loose knots.
  4. Heat the oil to 374 °F. Using a deep fryer or heavy bottomed pan. Place a few knots of pastry into the oil and allow to cook on both sides until lightly golden. Use two forks to handle so as not to break the strips.
  5. Drain on paper towels and sprinkle with powdered sugar. They can be stored in an airtight container, but they’re always best eaten the same day.
  6. Rakija
  7. This strong “potion” is produced from grapes or sometimes other fruits like plum or pear and comes in a variety of flavors.
Crunchy, fragile and airy ... Thousands of bubbles of captured air in golden fried dough. Long thin strips of dough, tied in a knot, deep fried and sprinkled with powder sugar. Kroštule – a traditional Dalmatian pastry, are great to whip up any time of the year – especially over Christmas.


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