Peaches | Breskvice

When I was a kid my mum never made Breskvice. They were time consuming and complicated. And as a working mum with a family, a magnificent garden and a whole bunch of animals to take care of, spending hours baking Breskvice was not on the agenda. Don't get me wrong, mum made other cakes - Oblatne, Bakin kolač, Šape etc. but as a little girl who loved the colour pink, Breskvice were always at the top of my most-wanted list. Hence at parties of family and friends, I would head straight for the Breskvice (usually served in a Bohemia Crystal dish) and devour a bunch!

So last week when I was at Teta Olgica's getting my lesson in Zagreb schnitzels in sauce, I asked for a lesson in the art of making these sugary morsels. Unlike other recipes, she uses an old technique of boiled egg yolks to make the pastry (some Italian recipes do this too) and while it may sound horrid (boiled egg yolks in cakes?!), the pastry is so fluffy to work with (and delicious to eat) that I have to give it a thumbs up and want to explore more recipes that use this technique.

Unlike some other recipes where you take two of the cookies and sandwich the filling in between, with these you slightly scoop out the centre of each cookie to get more filling in and then sandwich two together. And the brandy/rum goes into the filling rather than the pastry. Love it! So without further ado and no more wasting time on talking boiled egg-yolk pastry, let's get to making.

Let me know if you tried these amazing Croatian sweets and what you thought?

Dobar Tek! Zivjeli! (Bon Appetit! Cheers and let's live!)