Take hot patatoes and grind them with the mixer, add butter and kned
well. Add eggs, flour and salt.
Mix the ingredients well so that the dough is firm.
Cook and than mash the dried pears, add »polenta« and minced lard,
roasted onion, cinnamon and sugar. Mix all the ingredients well.
Shape dough in to small balls wich when rolled should have a size of
Put a spoon of filling in the center of rolled dough and close with
the left right patern. (petelinji greben)
Than cook the KRAPI in salty water for 15min, put on plate and top
the »Krapi« with heated mince lard and bread crums.
0,5kg of patatoes
0,8kg of flour
150g of butter
0,5kg of »koce« (whole dried pears)
-400g of boiled »polenta« (ground corn)
1 table spoon of minced lard
1/3 tea spoon of cinnamon
2 table spoons of sugar