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Featured Recipe

Our featured recipe is Rafioli. For this recipe we give you the option of two variations on the fillings.

You can find this and many other original member recipe in the Slavionian Hall cookbook. Cookbooks are available for purchase at most SABS events for $10

Mother Vinka's Rafioli dough

1 Cup Sugar
1 Cup Shortening
1/2 Cup Buter
1 Cup Milk
3 1/2 Cup Flour
2 Tsp Baking Powder
2 Tsp Anise
1 Tsp Vanilla
Pinch of Salt

Make the dough soft.
Chill dough minimum of 2 hours. Best overnight.
Dust dough and rolling surface liberally with flour and roll out dough thin about 1/8" or less.
Cut disc using a 3" or 4" round cookie cutter.
Place about a spoonful of filling in the center of the disc.
Fold over like a ravioli and crimp the edge with a fork.

Rafioli filling:

1/2 Cup Dates
1 1/4 Cup Walnuts
2 Medium Apples peeled and grated
1 1/4 Cup Raisins (golden)
1/2 Cup Prunes
1 Cup Sugar
Juice of 2 Oranges (2 - 4 oz of juice)
1 Tsp Orange rind
1/4 Tsp Lemon rind
1 Tsp Vanilla
1/4 Tsp Orange extract
1/4 - 1/2 Cup Whiskey, Fruit Brandy, Rakija

Grind fruit and nuts together in a food processor.
Best if covered and left in the refrigerator - up to 1 week