Paški Baškotin Delight

Ingredients

• 2 cups (250g) all-purpose flour 2 cups (250g) all-purpose flour
• 1 teaspoon baking powder 1 teaspoon baking powder
• 1/2 teaspoon salt 1/2 teaspoon salt
• 1/2 teaspoon dried rosemary 1/2 teaspoon dried rosemary
• 1/2 teaspoon dried thyme 1/2 teaspoon dried thyme
• 1/4 teaspoon black pepper 1/4 teaspoon black pepper
• 1/2 cup (115g) unsalted butter, cold and cubed 1/2 cup (115g) unsalted butter, cold and cubed
• 1/2 cup (120ml) milk 1/2 cup (120ml) milk
• 1/2 cup (50g) grated Pag cheese 1/2 cup (50g) grated Pag cheese
• 1/4 cup (30g) finely chopped prosciutto 1/4 cup (30g) finely chopped prosciutto

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat: 15g (7g saturated)
• Carbohydrates: 22g (1g sugars)
• Protein: 7g
• Fiber: 1g
• Salt: 0.6g

Preparation

1. 1.
   Preheat the oven to 180°C (350°F) and line a baking sheet with parchment paper.
2. 2.
   In a large mixing bowl, whisk together the flour, baking powder, salt, rosemary, thyme, and black pepper.
3. 3.
   Add the cold cubed butter to the flour mixture and use your fingertips to rub it in until the mixture resembles coarse crumbs.
4. 4.
   Gradually pour in the milk while stirring with a fork until the dough comes together.
5. 5.
   Turn the dough out onto a lightly floured surface and knead it gently for a minute.
6. 6.
   Roll out the dough to a thickness of about 1/4 inch (0.6 cm) and cut out rounds using a cookie cutter or a glass.
7. 7.
   Place a small amount of grated Pag cheese and chopped prosciutto in the center of each round.
8. 8.
   Fold the dough over the filling and press the edges to seal.
9. 9.
   Transfer the baškotin to the prepared baking sheet and bake for 15-18 minutes, or until golden brown.
10. 10.
    Allow the baškotin to cool slightly before serving.

Treat your ingredients with care...

• Pag cheese — Make sure to use authentic Pag cheese, as it has a unique flavor that adds to the authenticity of the dish. If you can't find Pag cheese, you can substitute it with a similar hard cheese like Pecorino Romano.
• Prosciutto — Opt for a high-quality prosciutto for the best flavor. If you prefer a milder taste, you can use cooked ham as a substitute.

Tips & Tricks

• For an extra burst of flavor, brush the baškotin with olive oil and sprinkle some grated Pag cheese on top before baking.
• Serve the baškotin warm as an appetizer or alongside a fresh salad for a light meal.
• Experiment with different herbs and spices to customize the flavor profile of the baškotin according to your preferences.
• Store any leftovers in an airtight container to maintain their crispness.

Serving advice

Serve the Paški Baškotin warm as an appetizer or as part of a cheese and charcuterie board. Pair it with a glass of Croatian white wine to complement the flavors.

Presentation advice

Arrange the Paški Baškotin on a platter, garnished with fresh rosemary sprigs and thin slices of prosciutto. The golden brown color of the baškotin will be visually appealing, and the aroma will entice your guests.