Croatia: Octopus Peka – Octopus under the bell


1.5-2 kg octopus
0,8-1 kg potatoes
4 cloves garlic
2 dl olive oil
Sprig fresh rosemary
(If desired you can add more vegetables)
1 dl white wine


All the ingredients except the wine to put in a flat round tray and put under cripnja (iron bell fireplace), and left an hour under the embers. After an

hour of baking, stir the octopus and potatoes and add a decilitre white wine, cover the cripnja again, and let it bake on the embers for another half


Additional advice for the preparation of the octopus: If you have a fresh octopus it is best to freeze for a day, because then the octopus will be

softer. Serve the Peka preferably with homemade bread, and typical dessert prepared in Dalmatian the rožata. Enjoy!

Croatia: Dream Cream in Puff Pastry (Croatian Kremsnite)


“2 cups evaporated 2% milk
2 cups milk
8 egg yolks
1 cup granulated sugar
4 tsp vanilla sugar (or substitute equal parts vanilla and sugar)
1 cup flour
2 Tbs clear gelatin
½ cup cold water
½ cup boiled water
2 cups whipping cream
1 package (16 ounces) puff pastry
powdered sugar for garnish
strawberries for garnish (optional)”


1. Bring the evaporated milk and regular milk to a very gentle
boil in a double boiler.

2. While waiting for the milk to boil, in a separate bowl mix
together the yolks, granulated sugar and vanilla sugar at medium
speed with a mixer. Add flour to the yolk mixture until blended.

3. Remove 2 cups of milk from the double boiler. Add this milk
to the flour mixture while continuously beating at low speed.
When blended, return this mixture to the milk still in the double
boiler and continue to cook until thick while stirring very

4. Mix together gelatine with the cold water, let stand for
1 minute and then add boiling water, mixing well with a fork
or small whisk.

5. Add the gelatine to your custard mixture in the double boiler
and continue to cook for about 5 minutes, continually stirring as
it thickens.

6. Cool custard in ice water when removed from heat.

7. In a separate bowl, beat the whipping cream until peaks form.

8. Fold the whipped cream into the cooled custard (make sure the
custard has cooled to room temperature before adding the whipped cream).
Refrigerate this mixture for about 20 minutes so that it stiffens a bit
and is easier to spread.

9. Trim the edges of the puff pastry sheets to fit a deep tray or
baking dish. Place one layer of puff pastry on bottom. Spread evenly
with custard and then place second layer of puff pastry on top,
pressing down slightly. Refrigerate for at least 4 hours.

10. Sprinkle with powdered sugar on top prior to serving and cut
into oblong pieces. Garnish with strawberry fans or chocolate
dipped strawberries if so desired.

Servings: 8-10

Croatia: Dream Cream in Puff Pastry (Croatian Kremsnite)
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