Due to historic influences, over the course of time some meals have become domesticated in these areas. One of them is taškrle (German tascherl) taškrli, tašci – dough pillows filled with jam. My grandmother would prepare potato dough, and it would be filled with home-made plum jam. They would be cooked and put into the mixture of fried bread crumbs with butter, and would be a true joy on a child’s menu :).
This specialty from Međimurje used to be enjoyed warm with fire cracking in the stove, and in the summer housewives would lower it into the wells in buckets and it would be eaten cooled to the well water temperature. Its name originates from words pretep (pritep), a mixture of sour cream and flour which is added to the cooked beans. It is served with chopped onion and paprika, and it can additional be made sour by adding vinegar.
Roasted chestnuts are a true pleasure in Zagreb. Apart from being roasted or cooked, they are also used as stuffing for geese, turkyes, leg of venison and other delicacies. At the same time, there is no pastry shop that will not offer chestnut desserts. First among them is definitely a chestnut puree in which you can now enjoy in the warmth of your home.
Originating from Dalmatian Hinterland and the town of Imotski, this cake unites typical ingredients of this area and the filigran preparation and decoration. Pastry scented with cinnamon, nutmeg and prošek sweet red wine is intertwined with rich filling made of almonds, maraschino and citric fruit. Decorated with stripes of pastry and blanched almonds, it will definitely lure the glances. And the taste… you definitely need to find a place for it in your selection of sweets.
