Ingredients:

Phyllo dough

1 kg fine wheat flour

4 tbsp oil

a little salt

lukewarm water

 

Potato dough

1 kg fine wheat flour

½ kg mashed potatoes

2 eggs

100 g butter

a pinch of salt

Knead a somewhat stiff phyllo or potato dough from the above ingredients, whichever you prefer. Roll the dough out and cut circles from it.

 

Curd cheese or “špres” filling

300 g curd cheese or špres

300 g cooked grits or polenta

1 egg

2 tbsp sour cream

salt

pepper

tarragon

To make the filling, mix equal parts of curd cheese and cooked cornmeal/polenta, and season with salt, pepper and tarragon. To form the filling into firm balls, add an egg and a bit of sour cream.

 

How to prepare

Place the filling in the middle of the (potato or phyllo) dough and seal the circle. Shape it by pressing the edges so that the top resembles a rooster’s crown. Cook the dough pockets in salty water for about 20 minutes. Dress the cooked krapi with cooked zaseka, i.e. minced lard.

Stories from Slovenia

Sign up for our monthly newsletter to receive a green piece of Slovenia in your inbox, and learn about holidays, seasonal offers, upcoming events and travel options.

Share with friends

Add to favourites Share on Facebook Share on Twitter Share on LinkedIn Pin to Pinterest Share on Vkontakte Recommend to a friend