Salenjaci

These traditional Slavonian pastries take their name from the Croatian word salo, meaning leaf lard. Typically filled with homemade apricot or plum preserves, salenjaci are traditionally made in wintertime, especially during the pig slaughter season when there is an abundance of fresh lard available in Slavonian households. Besides leaf lard as the main ingredient, it is the method of folding the yeasted dough that is crucial in achieving the leaf-like appearance and texture of the so-called Croatian croissants. While they are still hot from the oven, salenjaci are dusted with icing sugar and eaten warm, though they will keep fresh and succulent for days.