What Baba Cooked

Weird title, super easy and delicious recipe! The snail part simply refers to the appearance, more popularly known as scrolls, albeit deliciously flaky bite-sized ones dusted in cinnamon sugar and filled with dark plum jam – yum! These don’t ask a lot of you, require only a handful of staple ingredients, and are so good they definitely won’t last long.

Please note: I work one portion of dough at a time right through to getting it in the oven before starting on the next portion. As for the jam for the filling, it really needs to be a European-style povidl (pictured below), which is a much thicker style of jam, almost like a paste. Traditional jams and marmelades will be too runny when the pužići are baked.

What You Need

• 250g unsalted butter, melted and cooled
• 300ml sour cream
• 500g plain flour
• 1 cup Podravka plum powidl
• Caster sugar with a tiny sprinkle of ground cinnamon, for dusting

What To Do

• Preheat your oven to 180C. Mix the butter, sour cream and flour together until a smooth dough forms, adding a little more flour if needed to bring it together. Wrap and refrigerate for at least 1 hour.
• Divide the dough into four portions, and using one portion at a time, roll into a thin rectangle, about 2–3mm thick.
• Spread a thin layer of jam over the dough, leaving a small border around the edges. Going from the longer end, roll tightly into a log.
• Slice into 1–1.5cm rounds and place cut-side up on a baking tray lined with baking paper, and bake for 20 to 25 minutes, or until lightly golden.
• When just cool enough to handle but still warm, gently toss it through the sugar mixture.