“Hroštule” (from the Italian word “crostoli”) is a fried short pastry or dessert. The word originates from the Latin “crusta”, meaning crust or crispy crust, and “crostolar” means to eat crispy food. In the past, housewives fried “hroštule” for various occasions, holidays, events and the Carnival. There are many recipes, some containing eggs, others wine and some even brandy (“trapo”) etc. Every housewife made the pastry in her own way, usually using whatever ingredients she had at home.

The “hroštule” pastry was served on major holidays, including church holidays (e. g. “opasilo”) and others (like the Carnival), as well as at personal and special occasions. As already mentioned, there are many available recipes for making “hroštule”.