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This delightful recipe for home made traditional Croatian biscuits filled with a thick and luscious plum spread reminds me of my childhood.  I have adjusted the recipe slightly and used icing sugar for dusting rather than granulated sugar.   Icing sugar gives these biscuits a lift when serving.

250 grams Unsalted Butter (softened)
500 grams Plain Flour (sifted approximately 3 cups)
1 egg (beaten)
1/2 cup Yoghurt (full fat)
1/4 cup Caster Sugar
1 teaspoon Vanilla Essence
1 teaspoon Baking Powder
1/4 teaspoon Lemon Rind
Extra Flour for  Dusting
Icing sugar for Dusting

Plum Jam (Plum Spread)

Preparation Time:      15 minutes to make the pastry + 15 minutes rolling the pastry out + (1 hour for the pastry to rest in the fridge)
Cooking time:    30 minutes
Makes:     40 Biscuits (approximately)

  1. Preheat the oven at 180° for at least 15 minutes.
  2. To make the pastry, cut the butter into small pieces, sieve the flour add the baking powder and combine with the butter.
  3. Add the egg, caster sugar, vanilla essence, lemon rind and yoghurt.
  4. Blend quickly and lightly, ensure you are thorough with your fingertips.
  5. Place the ball of dough on a floured surface and with the heel of the hand gradually push the dough away from you in a series of short, rather jerky movements.
  6. Gather the pastry into a ball and repeat the whole flattening and gathering process once again.
  7. Roll the ball and cover in cling wrap and allow to cool in the refrigerator for a minimum of 1 hour.
  8. Roll out the pastry thinly and cut into triangles (ensure that they similar in size (8cm) .
  9. Place a small dollop of jam onto the wide end of the triangle and roll the pastry (resembling a mini croissant) and shape into a crescent.
  10. Press along the edges of the crescent to ensure that the jam will not ooze out during baking.
  11. Place on a baking tray lined with paper.  Place the baking tray in the oven and bake for 15-20 minutes.
  12. IMG_6044aCheck that the biscuits are light  and even in colour.
  13. You may need to turn the tray around to assist with this process.
  14. Once they have finished baking allow to cool down and dust with icing sugar.
  15. The biscuits can be stored in an airtight container.

Cook’s Tips

  • If you have some of the jam oozing out of the biscuits it will be fine.  They will still taste great.


Milanka's Fine Food

Join me on a journey of cooking, sharing recipes, exploring the different varieties and styles of food from around the world. Using fresh ingredients to create healthy, delicious and flavoursome dishes. I would like to share my love of food with you”. I am a Commercial Cook by profession and have been cooking for many years.

Nourish yourself, your family and embrace fresh, wholesome food for well being.

I wish you all good health, happiness and a fulfilling journey through life. -Milanka


28 Responses

  1. I would love to make this but I’m very lazy to make it. Actually, it’s impossible for me to make it since I don’t have an oven at home 😉 anyway, it was good to see your lovely creation Milanka 🙂

      1. Hi Khloe, tried to send you the email however, it bounced back. Address you sent me is Should it be Let me know

      2. No problem. I wanted to get it right. I have forwarded it to the correct address. I guessed the correct one in the end. You popped up with the photo. All good. I you haven’t received it yet. Let me know and I will re-send. 🙂 🙂 <3

      3. Thank you very much sweetie! 🙂 I replied your email yesterday already. Let me know if you haven’t received it. Have a lovely weekend! 😉 <3

    1. You lucky duck, to have home made plum jam…. Yum! Did I give them the correct name in our language? As my spell check said it was correct in (Croation). I am checking my mother tongue on spell check…. LOL Unbelievable!!!! 🙂 🙂 <3 I buy my Podravka Jam…. Thank goodness I can get it here. It's one of my favourites along with Napolitanke (hazelnut)…

      1. Yes we do and many other products as we have a big Croatian, Bosnian, Macedonian, Slovenian, people from Montenegro and Serbia. A big population from the former Jugoslavia since 1950’s. I cannot get those plums that is why I don’t make the jam. A lot of our people have the plum trees in their back yard and make the jam from the abundance of fruit. I need to meet someone who has???? Until then I will buy the Podravka brand. 🙂 🙂

  2. My Nana was Hungarian, and she used to make something very similar to this. But, try as I might, I’ve been unable to find a recipe for them. She called them chitika (obviously, not the right spelling), and they had a brown sugar and nut filling, covered with powdered sugar.

      1. Oh, I have tried to find the recipe, but since I don’t know the exact spelling, I’ve been unsuccessful. I’ve found similar recipes, even tried a few, but… they’re not the same.

    1. Hi Ellen, thank you for stopping by. I grew up with these biscuits and you could say they are a part of my DNA…. I love them as well…. They are Moorish!!! You cannot stop at just 1. 🙂

      1. Ellen, thank you for your lovely comment and I totally agree. “Food does form part of the soul”. I am happy, delighted and much more to be able to share my soul through food….

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