Benkovački Prisnac
Rooted in Croatia, Benkovački Prisnac is a savoury pie enjoyed for generations.
About Benkovački Prisnac
Rooted in Croatia, Benkovački Prisnac is a savoury pie enjoyed for generations. It is typically made with eggs, cream and cheese.
🏛️ History & Culture
Benkovački Prisnac is a traditional savory pie from the Benkovac region in northern Dalmatia, Croatia. Its origins are tied to the local pastoral and agricultural heritage, where simple ingredients like eggs, cream, and cheese were staples. The dish is often associated with family gatherings and festive occasions, though its exact history is not extensively documented; many sources note that it has been passed down through generations as a home-style specialty.
Regional variations exist within Dalmatia, with some versions incorporating different types of cheese or adding herbs like parsley or chives. The pie is typically baked in a round pan, with a flaky or soft crust that holds the rich, creamy filling. In the Benkovac area, it remains a symbol of local identity and is frequently served at weddings, holidays, and community celebrations, reflecting the region’s culinary emphasis on dairy and egg-based dishes.
🍳 How to make Benkovački Prisnac
AI-assisted, not kitchen-testedBenkovački Prisnac (Croatian Savoury Cheese Pie)
A traditional Dalmatian dish from the Benkovac region of Croatia, Prisnac is a rustic, custardy pie layered with eggs, cream and cheese. It is similar to a thick, savory clafoutis and is typically served as a main course with a green salad.
- Prep
- 15 min
- Cook
- 50 min
- Total
- 65 min
- Serves
- 6
- Difficulty
- Easy
Recipe ingredients
- 500 g (1 lb 2 oz) fresh full-fat cow's milk cheese (svježi sir), farmer's cheese or well-drained ricotta; do not use low-fat
- 250 ml (1 cup) heavy cream (vrhnje), full-fat, at least 30% fat
- 60 g (½ cup) all-purpose flour (brašno), or null
- 5 whole large eggs, at room temperature
- 30 g (2 tbsp) butter (maslac), for the pan, or null
- 1 pinch salt, or to taste
- 1 pinch freshly ground black pepper, or to taste
- 10 g (1 tbsp) semolina or breadcrumbs, to dust the pan, or null
Steps
- 1 Preheat the oven to 180°C (350°F). Butter a 24 cm (9½ inch) round baking dish and dust it lightly with semolina or breadcrumbs, tapping out any excess.
- 2 In a large bowl, whisk the 5 eggs with a pinch of salt and pepper until just combined and slightly frothy.
- 3 Add the 500 g of fresh cheese and mash it into the eggs with a fork or whisk until the mixture is mostly smooth with a few small curds remaining (some texture is traditional).
- 4 Stir in the 250 ml of heavy cream and mix until evenly incorporated.
- 5 Sift the 60 g of flour over the mixture and fold it in gently until no dry streaks remain; do not overmix.
- 6 Pour the batter into the prepared baking dish and smooth the top.
- 7 Bake on the middle rack for 40 to 50 minutes, until the top is deeply golden brown and the center is set but still slightly soft to the touch. The internal temperature should reach 80°C (175°F). A knife inserted near the center should come out clean or with just a moist crumb, not wet batter.
- 8 Remove from the oven and let the prisnac rest for at least 10 minutes before slicing; it will firm up as it cools.
- 9 Serve warm or at room temperature, traditionally as a light main with a simple green salad dressed with olive oil and vinegar.
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✅ Before you go to Croatia
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