Buy all ingredients right below the recipe
Dough and Finishing
- 250 g plain flour
- 150 g cold butter
- 120 g finely grated carrot
- 70 g + for dusting powdered sugar
- 1 pc egg yolk
- 1 pinch of salt
- 1 teaspoon + for dusting ground cinnamon
- 12 g baking powder
- 1/2 pc lemon (zest)
Filling
- 100 g pear compote (e.g., Šufan) or plum jam
Dough Preparation
- 1Finely grate the carrots and lightly squeeze out excess juice.
- 2From flour, baking powder, cold diced butter, part of the sugar (70 g), carrots, egg yolk, part of the cinnamon (1 teaspoon), salt, and lemon zest, knead a smooth dough. If it's too sticky, add a little more flour.
- 3Wrap the dough and let it rest in the refrigerator for at least an hour.
Shaping and Baking
- 1Then divide the dough into two parts. Roll out each part into a circle about 3 mm thick and cut into triangles like a pizza.
- 2Place a teaspoon of pear compote on the wider part of each triangle. Roll towards the tip to form a crescent and slightly bend the ends.
- 3Bake on a baking sheet lined with parchment paper at 175 °C for 30-35 minutes until golden brown.
- 4While still warm, sprinkle with the remaining powdered sugar mixed with a pinch of cinnamon.
