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




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.

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