Community Corner

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.

Mother Vinka’s Rafioli dough

1 Cup Sugar
1 Cup Shortening
1/2 Cup Butter
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

Breskve:
3 cubes butter
1 Tbsp vanilla
2 tsp baking powder
2 tsp baking soda
App 7 cups flour
Strawberry jam
More sugar

3 C sugar
Rind of 1 lemon
2 Tbsp rum or brandy
Dash of salt
4 eggs
Hershey’s cocoa
And more sugar

Mix butter and 3 C sugar, add baking powder, baking soda and eggs. Mix thoroughly, cover with a clean cloth and let sit for 2 hours. Add vanilla, salt, lemon rind. Start adding flour a cup at a time. Towards the end I put it on a board and knead in the rest of the flour. Preheat oven to 350. Form dough into small balls and bake on an ungreased cookie sheet for 18-20 minutes. They should be golden but not brown. Cool about 5 minutes. Using a paring knife dig out the bottom of each cookie, saving the crumbs. Don’t worry if you break some, and if you don’t break any your will need to add about 6 cookies to the crumbs. Put the cookie crumbs in a food processor and pulsate until ground. Add rum, about ½ c jam, 3 heaping soup spoons of cocoa and ¼ c sugar. Mix. Your filling should be the consistency of jam, spreadable but not runny.

Fill each cookie half with the spread and put 2 cookies together to form a ball. They should stick together easily.
Decorating: fill 3 cups or glasses with water, add food coloring to each – yellow, red and green. Make it as dark as you like. Dip a third of each cookie into each of the colors and set on paper towels for about 5 minutes then roll each in sugar and place on a cookie sheet to dry. Don’t let them touch. The next day turn the cookies over so they dry evenly. After 2 days they should be ok to eat or freeze.

Enjoy – Marija Mataja

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