Hristos se rodi, Srecan Bozic - Jesus is born, Happy Christmas to all Orthodox Christians!

To celebrate, I made these pastries, that are quite common back in Serbia, but very special to me as they were a traditional Christmas dessert in our house since I can remember and I haven't had a chance to make them or eat them in years.They are made of layered pastry, but instead of using butter, margarine or other widely used fat, they call for unrendered pork fat, better known as salo, which gives the pastry a distinctive taste and texture which I finally found in a newly opened Eastern European food store around the corner.
This is my grandmother's recipe, that calls for coffee cups to measure the ingredients:

Salcici (sal-chi-chi)

300 gr salo
2 table spoons flour
3 coffee cups of warm water (around 260 ml)
1 coffee cup of oil (80 ml)
480 gr  - 550 gr flour ( depends on flour)
1 table spoon of apple vinegar 
pinch of salt
pinch of sugar
icing sugar mixed with 1 packet of vanilla sugar to coat

Mix room temperature salo with 2 spoons of flour and set aside. Make the dough which is not too soft, roll it out as thin as you can and spread one half with salo/flour mixture. Fold the other half over, spread half of that area with the mixture and fold again, then repeat again. Store in a refrigerator for at least half an hour, then repeat the folding process 2 more times, resting the dough in the refrigerator in between. 
Roll the dough out into a rectangular shape of 5 mm thickness and cut into equal pieces (I made 24), put a small spoon of apricot or plum jam on the lower end  and fold  the upper part over it. Bake in preheated oven at 180 C for 25 minutes or until light golden in colour. Leave them to rest and while still warm coat with icing sugar-vanilla mixture. 

You Might Also Like


  1. Mmmm, kako se divno listaju, pravi domaci... uzivajte u praznicima, srecan Bozic!:)))

  2. This looks lovely. Thank you for sharing. I linked to your post at
    Ovo izgleda divno. Hvala vam za dijeljenje.

  3. Hi Jelena, it's me ;) (hope you remember me, I made the plazma cookies not long ago)

    What is Salo and where can I get it?

    1. OK, never mind, just read your explanation.... this is why is important to read everything lol

    2. Here in the U.S. is known as "lard".

    3. Hi Gina, it's not lard! At least not what is widely known as lard. There is a good explanation on It's all about the rendering process, and here is a link that might give you an idea under what name to find it in the USA, I think it's called leaf lard ( hopefully I did not mistake it for some other type of fat that I never heard about) : If you have European/Eastern European shops nearby (or online) I am almost certain that they would have it ! Good luck!!!

    4. Morning :)

      Thank you for the clarification... would this be considered the fat that is right under the skin (Like when one cuts into pork and remove the fat it's in between the skin and meat?, sorry just trying to see if I understood correctly from reading before I go Online to get ;)

    5. OK, now that I had some coffee in me, read more carefully the second link, it doesn't seem to be the fat right under the skin (if it's leaf lard), but the fat right next to the liver, I haven't heard of it until now (every day you learn something new), I will see if I can find out how it is called here (at least more commonly) and I'll let you know :)

    6. In Spanish (my native language) would be Sebo de cerdo/puerco (fat around/near the kidneys) If I'm not mistaken it's translation would be "suet" And pork trim if it's the fat right under the skin (I think).... have to look a bit more into this

      In the link above it mentions some recipes, if they sound like what you would use salo for, then it most be the one (pork suet is just another name for pork leaf)

    7. Gee I've been commenting a lot today, hope it's ok...

      I think I found how it's called, at least here in Texas..., it says that it is virtually identical to salo :)

    8. This is why I like blogging, you get to connect with people over food and learn new things every day. It's definitely leaf lard, (kidney fat), it is not salted, it has a neutral taste.Suet is either beef and mutton fat. I found few entries on forums from Serbian people living in the USA about this, and they recommended the following links, as apparently you can order it online: ( haven't checked it) this one for a German butcher, might give you an idea on how to go about it. Will check the recipes from your previous comment and let you know what I think. ;))