Ingredients needed:

• 8 of boneless pork cutlets
• 1 kg of soured  cabbage  
• 2 cloves of garlic
• 1 tablespoon of flour
• 1 egg
• 8 leaves of soured cabbage leaves
• 100 gr smoked bacon
• 200 ml of sour cream
• 80 gr of rice
• 200 gr of ground pork meat
• 1 smaller onion
• Salt and pepper
• Oil

In an appropriate bowl place ground meat, add chopped onion, half way cooked rice, and egg, season with salt and pepper and mix.  Take one of the cutlets and cut in half and pound with mallet to thin it out. On each cutlet place filling (photo 1) roll ends inwards so that filling wouldn’t come out. Repeat same process with rest of the cutlets. Wrap each prepared cutlet in cabbage leaf (photo 2, 3 and 4). Chop bacon in small pieces and sauté on hot oil. Add chopped garlic and cabbage. When cabbage has cooked a bit remove it from the heat, remove half of the cabbage, place rolls in the pan then cover them with the cabbage you took out. Add water and cook on low heat for three hours. When sarma is done, arrange them on platter and place pan back on the stove. Combine flour and cream, stir and add to saucepan. Add sarma back into saucepan and cook 5 more minutes in cream mixture. Arrange cabbage pieces on platter and place sarma on top. Garnish with onion or parsley leaves. And of course you serve it along with projice (corn bread).

Ingredients needed:

• 1/2 kg phyllo dough
• 300 gr cheese with more fat
• 150 gr kaymak ( cream)
• 4 eggs
• 200 ml  of mineral water
• 200 ml of oil
• 1/2 pack of baking powder
• Salt

Ingredients needed:

• 250 gr of ham
• 200 gr mayonnaise
• 1 cup of sour cream
• 3 eggs
• 2 carrots
• 2 big potatoes
• 5-6 smaller pickles
• 1 small can of peas

Peel potatoes and cook together  with carrots. Drain water and mash potatoes with fork, while you slice carrots in small cubes. Place eggs in the water and let them cook too. Peel them and finally chop. Pickles and ham also finally chop and add them with rest of the ingredients. Add peas, mayo and cream. Stir all together.  In case if it’s too thick you may add one tablespoon of mayo, if not sour enough add more pickles all depending on your taste. I don’t even salt it and it’s still perfect. Garnish with tomatoes, parsley, pickles, and keep in fridge till serving time.

This version is first time I made it as an original. Second time I used surplus filling from one of the cakes and added hazelnuts into cake sponge. Third time who knows which filling I will use, but process is always the same and they always look like these hearts on the photos attached.
 

Cake sponge:

• 10    egg whites
• 300 gr    of sugar
• 3 tablespoons of flour
• 150 gr  of ground walnuts

Filling:

• 5 dl   of milk
• 300 gr of sugar
• 300 gr of butter
• 250 gr    of ground walnuts
• 10  yolks
• 3 tablespoons of corn starch

 Also needed ( your choice):

• Grated chocolate
• Coconut flour
• Ground hazelnuts

Whip up egg whites with sugar until soft peaks form. Add flour, walnuts and bake in baking sheet. For filling, boil half of the amount of milk with walnuts. Place rest of the milk to boil and add cornstarch mixed with sugar and yolks. Combine two fillings while they are hot. When they cool down add beaten butter. Cut baked sponge cake in half lengthwise. Spread layer of the filling on each one and carefully roll in both sides towards the middle. If you have long baking sheet it would be the best to place rolled cake onto it till it cools (see photo 1). Cut cooled cake into heart shapes (photo 2). Cover each one with filling that you set aside, and sprinkle from all sides with walnuts, hazelnuts, coconut or chocolate depending on what you like the best.

Ingredients needed :

• 2 chicken filets
• 3 medium size carrots
• 200 gr cheese
• 4 pickles
• 1 tablespoon of mayonnaise
• 1 tablespoons of sour cream
• salt
• black pepper
• grated cheese
• roasted sesame seeds

In some water cook chicken meat together with carrots. Drain and puree in blender. Add cheese into the mixture, finally minced pickles, mayo, sour cream, salt and black pepper. Stir and incorporate all well, and form little balls. Roll each one into grated cheese or roasted sesame seeds (but this way they will look less like real rafaello balls).

For the dough:
500 gr of flour
1 cube of fresh yeast
250 ml of milk
1 teaspoon of sugar
1/2  of salt
2 egg yolks
60 gr of butter

Filling:
250 gr of cheese
100 gr kačkavalj ( cheese kind)
100 ml of sour cream
100 gr ham
1 yolk

For coating and spinkling:
1 egg
sesame seeds
flax seed

In an appropriate bowl combine yeast, milk, sugar, salt and teaspoon of flour, and let it foam. When ready add egg yolk, melted butter, and gradually add flour and mix till you get smooth dough. Set aside in warm place till it proofs.

Stuffing: Grate kačkavalj (cheese) and finally mince ham. In a bowl combine cheese, kačkavalj, cream, ham, yolk and stir all together.

Roll proofed pastry with help of rolling pin into 3-4 mm thickness. Cut into squares (9 x9 dimensions). On each square place one tablespoon of prepared stuffing, coat edges with egg white and glue them onto each other. Coat stuffed pastry with whisked egg, sprinkle with sesame seeds and flax seeds.  Place them onto baking sheet lined with parchment paper and bake on 200 C till golden brown.