Krk rafioli

Another indigenous dessert, pleasing to the eye, delicious on the palate, which has survived in the kitchens of our grandmothers to this day.

Preparation steps

Knead the dough the day before.
Mix flour, sugar and salt, add egg, olive oil and water and replace the dough as for noodles - macaroni :) Wrap it in cling film and leave in a cool place.
For the filling, grind dry baškote or baškotelice, add sugar, grated sheep cheese from oil and melted butter, and scald (scald) everything with hot water. Mix everything by hand into a uniform mixture and form 14 small buns (~ 35 g).
Roll out the remaining dough on a noodle machine. Cut 12 cm diameter circles (I used a ravioli cutter), then place the loaves on each circle. Fold in a semicircle and squeeze the edges to stick together.
Fry the rafioli in hot deep oil on each side until it takes on a golden brown color. Take them out on a paper towel to soak up the excess fat.

Serving

Serve the rafioli warm with golden žlahtina.

Ingredients

For dough:

200 gflour
2 tbspsugar
⅓ teaspoonssalts
1egg
2 tbspolive oil
5 tbspwater

For the filling:

150 gtoasted baškota / baškotelica or bread crumbs
100 gsugar
50 gsheep cheese from oil
Optionalgrated lemon zest
50 gof melted butter
150 mlboiling water

... and more:

frying oil

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