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Pera is a traditional dish consisting of a thin base of leavened dough that is filled with a mixture of fresh cow’s cheese, sour cream, and eggs, with the occasional addition of cornmeal. This open-faced savory pie is one of the classic dishes found in Vrbovec, celebrated for its simplicity and the use of traditional ingredients.
Rolled into an oval shape, in the past, the dish was baked in old-fashioned wood ovens that would produce a slightly charred crust. Pera is always served sliced into triangular wedges, which is the reason why most locals refer to it as the Croatian take on Italian pizza.
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Vanjkuši sa špekom is a variety of vanjkuši – stuffed dough. This tasty snack originates from the Croatian county of Sisak-Moslavina. The dough is made with a combination of flour, eggs, and salt, and it is then filled with a mixture of fresh cheese and eggs.
Once stuffed, vanjkuši are boiled, wrapped in bacon strips and topped with onion rings, then baked in the oven until golden brown.
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Also known as vankuši or jastuci (lit. pillows), vanjkuši are traditional thin pastry rolls that are especially popular in the region of Moslavina. They are called pillows because of their unique shape. These rolls are usually filled with a combination of eggs, corn grits, and cottage cheese.
Once they are baked, vanjkuši can be consumed straight away, although they are sometimes drenched in boiling water in order to puff up (the excess water content is later removed), or they can be topped with a combination of cream, butter, and salt.
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