Nutella or Jam Pillows
Croatian Tuesdays are a thing in my house, every Tuesday I must cook Croatian to keep family traditions going. Why did we start this, because with all the food I like to try, sometimes I forgot to cook food I grew up on, or food that my husband grew up on. So we made it a rule that Tuesdays were dedicated to Croatian food. I still do randomly cook Croatian other days, but this makes sure at least once a week we eat Croatian.
This has been fabulous for us, as not only have I made food we grew up on, I've also discovered food I would never have tried had I not started this, just like this recipe.
These biscuits are delicious, the dough is so easy to work with and is delicious. The filling can be whatever you like. Originally it was just jam, but as my kids love Nutella, I figured I'd make it half and half. My husband who hasn't got a huge sweet tooth, absolutely loves the jam ones.
Now your jam needs to be a thick jam or this will not work. Podravka makes a Plum Jam that works beautifully here. It's a Croatian Jam and my families favourite jam.
These are one of my families favourite biscuits, something you really should try.
This has been fabulous for us, as not only have I made food we grew up on, I've also discovered food I would never have tried had I not started this, just like this recipe.
These biscuits are delicious, the dough is so easy to work with and is delicious. The filling can be whatever you like. Originally it was just jam, but as my kids love Nutella, I figured I'd make it half and half. My husband who hasn't got a huge sweet tooth, absolutely loves the jam ones.
Now your jam needs to be a thick jam or this will not work. Podravka makes a Plum Jam that works beautifully here. It's a Croatian Jam and my families favourite jam.
These are one of my families favourite biscuits, something you really should try.
Recipe
Recipe adapted from Bakina Kuhinja Magazine
Makes 24 biscuits
300g plain flour
50g ground almonds
100g caster sugar
pinch salt
150g unsalted butter, cold, cut into small cubes
1 egg, lightly beaten
1 tablespoon sour cream
Filling:
200g Podravka Croatian Plum Jam
200g Nutella
To serve,
Icing sugar, for sprinkling
Makes 24 biscuits
300g plain flour
50g ground almonds
100g caster sugar
pinch salt
150g unsalted butter, cold, cut into small cubes
1 egg, lightly beaten
1 tablespoon sour cream
Filling:
200g Podravka Croatian Plum Jam
200g Nutella
To serve,
Icing sugar, for sprinkling
In a large mixing bowl add the flour, ground almonds, sugar and salt, Mix to combine. Add the butter and use a pastry cutter or your fingertips and cut (or rub) the butter into the flour. Add the egg and sour cream and mix to combine to make a soft dough, it shouldn't be too sticky. Place the dough on a clean bench and knead for a few minutes to combine all the ingredients well. Cover with cling film, place in the refrigerator for 30 minutes.
Divide the dough into four even pieces. One by one roll them out between two sheets of baking paper. I like to flip the dough while doing this regularly and removing and replacing the baking paper each time, for easier rolling. You want more of a rectangle shape here, you want the rectangle wide enough that you only roll the dough over the jam once and the two ends meet to enclose the jam. While you are rolling you can trim bits and stick them in other spots, this dough is great like that.
On two of your dough rectangles place a thick line down the centre of nutella, on the other two dough rectangles place a line of thick jam (thin jams won't work here) down the centre. See picture below as a guide to how much, I don't measure).
These images are from the original recipe. When I make these again, I'll take my own photos
Using the baking paper to help here, take one long end and fold the dough over the jam to enclose the filling, making sure the roll has the seam at the bottom. Leaving the jam roll on the baking paper, I like to cut the baking paper around the roll now so that the roll stays on the baking paper with about 2-3cm border of baking paper only. Carefully lift the roll using the baking paper and place on your baking tray. Repeat with the remaining rolls. Place in the refrigerator for about 20-30 minutes.
Preheat oven to 180C/160C fan forced.
Prior to baking, cut the rolls into even sized pieces, do not separate the pieces, keep them in the roll shape, as pictured below.
Prior to baking, cut the rolls into even sized pieces, do not separate the pieces, keep them in the roll shape, as pictured below.
These images are from the original recipe. When I make these again, I'll take my own photos
Bake for around 20 minutes, until they are golden in colour. Once baked remove from the oven, allow them to cool on the baking trays. If some crack, my jam ones do a little, don't move them, they harden and set with cooling.
Just before serving dust generously with icing sugar.
Just before serving dust generously with icing sugar.
Serve at room temperature, no need to refrigerate, they keep well in an airtight container.
Enjoy!
