Name: Croatian Rafioli (Stuffed Sweet Pastry)
Prep time: 45 min
Cook time: 20 min
Ingredients: 300 g plain flour; 100 g sugar; 100 g unsalted butter (softened); 2 egg yolks; 2 tbsp sour cream; Zest of 1 lemon; Pinch of salt; 200 g ground almonds; 150 g sugar; 2 egg whites; 2 tbsp maraschino liqueur (or substitute below); Zest of 1 orange; 1 tsp vanilla extract; Icing sugar for dusting

September 8, 2025
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Rafioli is a traditional Croatian pastry that carries a sense of occasion with every bite. Often prepared for weddings, feast days, and family celebrations, these stuffed sweets combine delicate pastry with a fragrant filling, offering a taste that feels both festive and familiar.

Found in different variations along the Dalmatian coast, each town adds its own touch, making rafioli more than just a dessert. In Split, they are crescent shaped and dusted with sugar. In Trogir, they are often larger, with fillings that lean towards almonds and citrus.

What unites them all is the careful balance between crisp pastry and soft filling. They are not simply treats but symbols of generosity, made to be shared during moments when food becomes part of memory and tradition.

Want to dive deeper into Croatian Cuisine? Don’t miss our post on Traditional Croatian Foods to Try

What Is Rafioli?

Rafioli are sweet pastries filled with a mixture that often includes ground nuts, sugar, citrus zest, and sometimes liqueur for depth. The pastry is rolled thin, folded over the filling, and baked until lightly golden, leaving a tender yet firm texture.

They can take different shapes depending on local custom. Some are half-moon crescents, while others are closer to sealed parcels. Once baked, they may be dusted with icing sugar, adding a delicate finish that enhances their sweetness without overpowering.

Rafioli are commonly enjoyed with coffee or dessert wine. Though small, they carry a richness that makes them feel complete in just a few bites. Their appeal lies in their variety, their texture, and the care that goes into preparing them.

Ingredients and Taste

The pastry dough is usually made with flour, butter or lard, eggs, and sugar. It is rolled thin to achieve a light but sturdy shell that can hold a dense, aromatic filling without losing its structure in the oven.

The filling often combines ground almonds or walnuts with sugar, egg yolk, lemon zest, and sometimes orange peel. In certain recipes, a splash of brandy or maraschino liqueur is added, bringing a subtle warmth and depth to the flavour.

The taste is a harmony of sweet, nutty, and citrus notes. The pastry offers a gentle crispness, while the filling remains soft and aromatic. Each bite delivers contrast; firm exterior, melting interior, and the freshness of citrus against the richness of nuts.

A Taste of History

Rafioli have long been part of Dalmatian culinary tradition, especially in coastal towns where influences from Venice, Austria, and local Mediterranean culture all intertwine. They are desserts shaped by history as much as by ingredients.

In Trogir, rafioli are particularly famous, often baked during weddings and holidays. Recipes were closely guarded within families, handed down through generations, each baker adding a small twist while keeping the heart of the pastry unchanged.

The use of almonds and citrus reflects Dalmatia’s natural bounty. Almond trees thrive in the coastal climate, while citrus fruits bring brightness to both sweet and savoury dishes. These ingredients were woven into rafioli as part of the region’s everyday larder.

Over time, rafioli became more than pastry. They turned into a gesture of welcome and celebration, often given as gifts or served to guests during significant life events. In this way, the pastry became as much cultural symbol as dessert.

Today, you can still find rafioli in bakeries across Dalmatia, but their place in home kitchens remains strong. They continue to carry the weight of tradition, reminding each new generation of the value of patience, sharing, and flavour deeply tied to place.

How to Make Rafioli (Stuffed Sweet Pastry)

Rafioli are delicate Croatian pastries filled with a sweet almond mixture, often prepared for festive occasions or family gatherings. Expect crisp golden shells wrapped around a fragrant nutty filling with hints of citrus and liqueur. Careful handling of the dough ensures light texture and even baking. See the recipe card at the bottom for printable directions

Ingredients

For the pastry dough

300 g plain flour
100 g sugar
100 g unsalted butter, softened
2 egg yolks
2 tbsp sour cream
Zest of 1 lemon
Pinch of salt

For the filling

200 g ground almonds
150 g sugar
2 egg whites
2 tbsp maraschino liqueur (or substitute below)
Zest of 1 orange
1 tsp vanilla extract

For finishing

Icing sugar for dusting

Cooking Instructions

Step 1: Prepare the pastry dough

To begin, sift flour into a large bowl. Add softened butter, sugar, lemon zest, egg yolks, sour cream, and a pinch of salt. Knead gently until a smooth, pliable dough forms. Wrap in cling film and chill for 30 minutes before rolling. Proceed to making the filling.

Step 2: Make the almond filling

In a mixing bowl, combine ground almonds, sugar, orange zest, and vanilla extract. Whisk the egg whites until just foamy, then fold them into the almond mixture along with the maraschino liqueur. The filling should be moist but firm. Move to shaping.

Step 3: Roll out the dough

Lightly flour your surface and roll the chilled dough to about 3 mm thickness. Keep the surface dusted to prevent sticking. Transition to cutting shapes.

Step 4: Cut pastry rounds

Using a round cutter or glass (about 7 cm diameter), cut circles from the rolled dough. Gather scraps, re-roll, and continue until all dough is used. Transition to filling.

Step 5: Fill the pastries

Place 1 teaspoon of almond filling in the centre of each dough circle. Fold over to form a half-moon shape and press edges firmly with fingers or fork tines to seal. Continue until all are filled. Prepare for baking.

Step 6: Preheat oven

Preheat your oven to 180°C (160°C fan). Line a baking tray with parchment paper and arrange the shaped pastries with slight spacing. Move to baking.

Step 7: Bake the Rafioli

Bake for 15–20 minutes until lightly golden. Avoid over baking as the pastry should remain delicate. Remove from oven and allow to cool slightly. Transition to finishing.

Final Step: Finish and serve

Dust cooled Rafioli generously with icing sugar. Serve with coffee or dessert wine for an authentic Croatian touch. Presentation tip: arrange on a lace lined plate or wooden board for a festive display.

Variations and Substitutions

Replace maraschino liqueur with rum or orange juice if preferred.
Use walnuts or hazelnuts instead of almonds for regional variations.
For dairy free dough, substitute butter with margarine and omit sour cream, replacing with a splash of olive oil.

Cooking Tips for Perfect Rafioli

Chill the dough thoroughly before rolling to avoid sticking and tearing.
Do not over whip the egg whites for the filling, as a foamy texture helps bind without drying.
Seal edges well to prevent filling from leaking during baking.
Bake until just golden for a tender bite instead of a brittle pastry.