Croatian carnival desserts come in various recipes and shapes. Donuts and “fanjki” in central Croatia, “kroštule” and fritters in the coastal region to Slavonian “torn pants“, “lepirice” or “listarići”. “Torn pants” are prepared from yeasted pastry cut in rectangles with cut middle, to make a tear. This shape was an inspiration for such an intriguing title of this meal. They are best consumed right after taken out of hot oil, sprinkled warm with powdered sugar or combined with jam.
500 g (17.6 oz) soft flour
1 teaspoon salt
200 ml (6.8 fl oz) milk
100 ml (3.4 fl oz) water
1 bag dry yeast
half teaspoon sugar
favourite jam (apricot, plum)
Separate 50 g (1.76 oz) flour, add dry yeast, sugar and 50 ml (1.7 fl oz) lukewarm water. Let the yeast rise.
Add salt to the flour, make a dent in the middle and stir in the yeast that has risen. Mix with an electric mixer and gradually add lukewarm milk and remaining amount of water. Mix the pastry for 10-15 minutes until it is soft and even. Put it in a floured bowl, cover with a cloth and leave in a warm place to rise, until it doubles in volume.
Roll the yeasted pastry on the floured surface till ½ cm (0.2 in) thick and cut rectangles about 10×5 cm (3.4×2 in) in size. Cut each piece all the depth in the middle, but not till the end of the pastry. Cover thus cut rectangles with a cloth and leave them rise for another 15 minutes.
Deep-fry the pastry in a well heated oil on both sides (2-3 minutes) to get a nice golden colour. Remove onto a kitchen towel to absorb the excess grease.
Serve immediately sprinkled with powdered sugar or coat with jam.