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Baked goods

Oškvarkové papučky: crackling and plum pastries

Name: Oškvarkové papučky: crackling and plum pastries
Prep time: 1 h
Cook time: 20 min
Total time: 1 h 20 min
Yield: About 30 pastries
Cuisine: Slovak
Ingredients: 500 g All-purpose flour; 2 tsp Salt; 63 g Lard; 2 Egg yolks; 30 g Fresh yeast; 250 g Pork cracklings; 200 g Plum butter (thick plum jam) (a teaspoon for each pastry); as needed Milk; 1 Egg (for brushing)

Yeast pastries layered with ground pork cracklings and lard, filled with plum butter and baked for about 20 minutes. Makes about 30.

Slovak cuisine · Translated from Slovak · October 24, 2026

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Recipe at a glance

Prep time: 1 hr
Cook time: 20 min
Total time: 1 hr 20 min
Temperature: 220 °C (425 °F)
Servings: About 30 pastries
Difficulty: Medium

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Oškvarkové papučky, Slovak filled pastries, combine savory dough layered with ground pork cracklings and a sweet plum butter filling. The yeast dough, enriched with egg yolks, is spread with cracklings mixed with lard and folded like puff pastry, three times with twenty-minute rests. Finally, it is rolled out to 4 mm thick, filled with plum butter, and baked for about 20 minutes at 220 °C (425 °F). These unusual pastries are worth serving to guests.

Ingredients

All-purpose flour 500 g
Salt 2 tsp
Lard 63 g
Egg yolks 2
Fresh yeast 30 g
Pork cracklings 250 g
Plum butter (thick plum jam) (a teaspoon for each pastry) 200 g
Milk as needed
Egg (for brushing) 1

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Instructions

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Make a yeast starter with the yeast and lukewarm milk. Sift the flour into a large bowl, add two egg yolks, the salt, and enough milk to make a moderately soft dough, and knead thoroughly.
Grind the pork cracklings and mix them with the lard. Roll out the dough and spread it with the crackling mixture.
Begin folding the dough: fold 1/3 in from the right and 1/3 from the left, then repeat. Work as you would with puff pastry.
Place the dough on a floured board, let it rest for about 20 minutes, and repeat the folding. Roll and fold a total of 3 times, letting the dough rest for 20 minutes after each round. Finally, roll it out to 4 mm thick.
Use a glass to cut out circles. Place a teaspoon of plum butter in the center of each, then bring the edges from both sides together in the middle. Press firmly to seal so they do not open during baking. Arrange the pastries on a baking sheet and brush with beaten egg.
Bake in an oven preheated to 220 °C (425 °F) for 20 minutes.
Tip: The plum butter is the most important ingredient. Use a thick fruit butter with no added sugar, ideally homemade plum butter.
Tip: There is no need to add butter to the cracklings; you can add a little oil to the dough.

Tip: Brush the edges of the dough circles with a little beaten egg before joining them, since the fatty crackling dough does not seal easily on its own. In a warm kitchen, let the dough rest in the refrigerator between folds.

Nutrition facts

Approximate values per piece, calculated from the ingredients

Energy: 156 kcal
Protein: 4.3 g
Carbohydrates: 18 g
of which sugars: 3.3 g
Fat: 7.3 g
of which saturates: 2.8 g
Fiber: 0.6 g
Salt: 0.5 g

Calculated from the raw ingredients, without frying oil. Where an amount is “to taste”, typical amounts are used. Food composition: USDA FoodData Central and product labels.

This recipe was translated from the Slovak original: Oškvarkové papučky plnené slivkovým lekvárom