Comments

"Odlicne"

"Fast and easy. Really delicious."

"Plums should be used unpitted, to preserve flavor and prevent dough getting soggy."

"What makes it delicious is a thin layer of the coating that touches the plum. It is soaked with the plum's juice still not too much to make it too heavy or watery or to loose consistency. That is what makes this dish not to be just dough and fruit. Inland Balkans has perfect conditions for plum growing, so if you are not nearby, be sure to have nicely, fully ripen plums. Sweetness of it is the key. Apricot variant is the only that can pair with the classic with plum."