Description
Croatian Croissants, known as Salenjaci, are flaky pastries filled with jam and walnuts, perfect for any occasion.
Ingredients
Scale
- 4.25 cups milk (This is the liquid base for the dough; you can use dairy-free milk for a vegan version.)
- 3–4 cubes yeast (Acts as the leavening agent for a perfect rise; fresh yeast delivers the best results.)
- 7 cups flour (The backbone of the dough providing structure; opt for all-purpose flour or a gluten-free blend if needed.)
- 1 tablespoon sugar (Adds a touch of sweetness and activates the yeast; try a natural sweetener for a healthier twist.)
- 0.5 tablespoon salt (Enhances flavor and strengthens the dough’s structure.)
- 500 g pork leaf fat (This creates the signature flakiness of the pastry; unsalted butter can be substituted for a different texture.)
- 1 cup walnuts, ground (Delivers crunchy texture and earthy flavor; feel free to swap in other nuts that you prefer.)
- Jam of your choice (Provides moisture and sweetness to the filling; fruity preserves like apricot or berry work wonderfully.)
- Powdered sugar (A light dusting gives your baked Salenjaci that beautiful, sweet finish just before serving.)
Instructions
- In a small bowl, combine 100 ml of warm milk with 3 or 4 cubes of yeast and 1 tablespoon of sugar. Stir gently and let the mixture sit for about 10-15 minutes until it’s frothy and bubbly.
- In a large mixing bowl, combine the remaining milk, 1 kg of flour, and the activated yeast mixture, along with 1/2 tablespoon of salt. Mix well until a soft dough forms.
- Knead the dough on a lightly floured surface for about 5 minutes until smooth, then place it in a warm spot covered with a cloth to rise for 45 minutes.
- While the dough is rising, trim any visible veins from the 500 g of pork leaf fat and refrigerate it until firm.
- Once chilled, finely shred or grind the fat to ensure it blends easily into the dough.
- After the dough has risen, carefully roll it out on a floured surface until it’s about 1 cm thick.
- Spread one-third of the prepared leaf fat evenly over the rolled-out dough.
- Once the fat is applied, sprinkle some flour over the dough, then fold it in quarters.
- Wrap the folded dough in plastic wrap and refrigerate for 30 minutes.
- After chilling, remove the dough and repeat the process of rolling out, spreading one-third of the remaining leaf fat, and folding the dough two more times.
- Roll the dough out again until it’s about 1 cm thick. Cut the dough into 8×8 cm squares.
- On each square, place a spoonful of jam and a sprinkle of ground walnuts.
- Fold the corners of the squares over the filling to create cute packages.
- Allow the filled pastries to rest on the baking tray for 15-20 minutes.
- Preheat your oven to 200°C (390°F).
- Bake in the preheated oven for about 20 minutes or until they are golden brown and puffed up.
- Once out of the oven, immediately dust the hot Croatian croissants with powdered sugar.
Notes
- Prep Time: 90 minutes
- Cook Time: 20 minutes
- Category: Pastry
- Method: Baking
- Cuisine: Croatian
Nutrition
- Serving Size: 1 croissant
- Calories: 250
- Sugar: 5 g
- Sodium: 150 mg
- Fat: 13 g
- Saturated Fat: 6 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 30 mg