Tasty and easy prepared pastries of choux or puff pastry. Potato with curry and cumin, cheese with olives and fresh basil, smoked tofu with peas and dill…something for everyone.


  • 6 potatoes middle size

  • 1/2 kg creamy cow cheese

  • 1/2 teaspoon salt

  • 1/4 teaspoon ground black pepper

  • 1 cup whole wheat flour

  • 2 cups white flour

  • 1/2 teaspoon salt

  • 1 teaspoon baking powder

  • 150 g butter, diced

  • 1/2 l sour cream

  • 3 tablespoons melted butter

  • 1/2 l sour cream

  • 1 tablespoon chopped dill


Cook potatoes, drain, peal and mash it. Add cheese, salt and pepper, mix well and put aside.

Mix two tipes of flour with baking powder and salt. Using your fingertips, gently work the cubes of butter into the flour until the mixture resembles breadcrumbs. Add the cour cream to the mixture and gently work it together using your hands until you have a ball of dough.

Sprinkle a little flour over the dough and on a clean work surface, and with rolling pin ease the pastry into the 1/2 cm tin, making sure you push it into all the sides.

Put potato filling on dough and roll it. Cut into 1,5 cm peaces and put on baking paper. Using brush, put little melted butter on top of every peace.

Heat the oven on 200′. Bake potato rolls 30 minutes.

Mix 1/2 l sour cream with dill and pinch of salt and serve with hot alupatras.


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