This is a dessert recipe from the rocky island of Krk, located at the top of the Adriatic near the Istrian peninsula. To my understanding, almost every village on the island uses the same preparation for this rustic little cake, although I’m sure there are variations all over the Balkans.

What makes it unique to Krk is the cheese that goes into it; a local cheese produced from sheep or goats that graze on the island. Due to the sodium-rich rocky pastures, the milk from these animals has its own unique taste, producing a cheese that’s an island delicacy.

Thanks to being on the opposite side of the world to Croatia, finding krčki sir in Sydney is pretty much impossible. The flavour/texture profile seems to lean towards a cross between feta and manchego. Not salty like feta, but with a similar “squeakiness”, and the same creamy density as manchego.

My choice was a manchego that had as little salt as I could find. There was a lot of tasting going on in the deli’s I went to, believe me! The pastry is much like your regular pie variety, harbouring a filling that’s akin to that of a friand.

Here’s hoping I get to Krk when I’m next in Croatia, just to try the cheese and hopefully find somewhere that makes presnac. Only then will I see how this one compares to the one that’s made where it originates.

All in good time!

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Presnac

Unique to Croatia's island of Krk, presnac is a sweet and savoury cake like no other.

Course

Dessert

Cuisine

Croatian

Servings

cakes

Ingredients

Dough

• 250 g plain flour
• 2 tbsp caster sugar
• 50 g salted butter (¼ cup)
• 1 egg
• 2 tbsp milk

Filling

• 500 g sheep cheese (I used manchego), finely grated
• 125 g caster sugar
• 3 egg yolks
• 3 tbsp plain flour
• 1 lemon zest only

Course Dessert Cuisine Croatian Servings cakes Ingredients Dough 250 g plain flour 2 tbsp caster sugar 50 g salted butter (¼ cup) 1 egg 2 tbsp milk Filling 500 g sheep cheese (I used manchego), finely grated 125 g caster sugar 3 egg yolks 3 tbsp plain flour 1 lemon zest only

Instructions

Dough

1. Combine flour and sugar and then rub the butter into it. Mix in the eggs and gradually add the milk if the mixture is still dry. You want a soft dough that isn't sticky.
2. Knead the dough for 5 minutes, divide into 2, cover and set aside.

Filling

1. Combine all ingredients and mix well. Set aside.
2. Grease two shallow 15cm ovenproof bowls with butter.
3. Preheat the oven to 170°C.
4. Roll each half of dough into a 5mm circle. Lay the pastry on the bowl, allowing the edges to drape over. Take half of the filling and roll it into a ball with your hands. Lay this onto the rolled pastry, bringing up the overhanging pastry and pinching it every 5 centimetres.
5. Bake in the oven for 50 minutes, to until golden. Sprinkle with sugar before serving.

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