Delicate strips of sweetened dough fried until golden and crisp, dusted with powdered sugar — Slovenia's beloved carnival treat.
Nutrition & Info
Allergen Warnings
Equipment Needed
Presentation Guide
Instructions
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1
Mix flour, egg yolks, sugar, melted butter, rum, lemon zest, salt, and sour cream into a smooth dough. Knead for 5 min.
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2
Rest dough covered for 30 min.
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3
Roll dough very thin (about 2mm). Cut into ribbons about 3cm wide and 12cm long using a pastry wheel.
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4
Cut a slit in the center of each ribbon and pull one end through to create a twist.
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5
Deep fry at 180°C (350°F) for 1-2 min, turning once, until golden and blistered.
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6
Drain on paper towels and dust generously with powdered sugar while still warm.
Did You Know?
During Pust (Slovenian carnival), villages compete to see who can make the lightest, crispiest flancati, and the winner earns bragging rights for the entire year.
Chef's Notes
Equipment Tips
- rolling pin
- deep fryer or heavy pot
- slotted spoon
- pastry wheel
Garnishing
powdered sugar
Accompaniments
coffee, hot chocolate
The Story Behind Flancati
Flancati are Slovenia's traditional carnival pastry, fried during the Pust season before Lent. The tradition of frying sweet dough before the fasting period is shared across Central Europe, but Slovenia's version with sour cream in the dough gives them a distinctive tenderness.
More Slovenian Dishes
Ajdova Kaša
Buckwheat Porridge
Breakfast or light supperAjdovi Žganci
Buckwheat Spoonbread
Lunch or dinner, year-roundBelokranjska Pogača
Bela Krajina Flatbread
Weddings, holidays, celebrationsBohinjski Mohant z Žganci
Bohinj Cheese with Spoonbread
Lunch or dinner
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