Mlinci 250g – Croatian Baked Pasta Sheets

Mlinci are thin Croatian baked pasta sheets made with eggs, ready to soak up rich roasting juices as a comforting side for roast turkey, duck or chicken.

What Are Mlinci?

Mlinci are a type of dried flatbread pasta, made from thin sheets of dough that are baked, then broken into pieces and softened before serving. A traditional Croatian side dish, they soak up the savoury juices from roast poultry. The dry sheets soften into tender, irregular pieces with a gentle bite.

These Klara mlinci are made with wheat flour and 10% eggs, giving them a mild, savoury flavour with lightly toasted notes. Known in Croatian as mlinci s jajima, or mlinci with eggs, they make a comforting alternative to potatoes or rice when you want something different alongside a roast.

The sheets are perforated, making them easier to snap into smaller pieces before soaking.

How to Enjoy Mlinci

• Serve with roast turkey for the classic Croatian dish purica s mlincima. Follow our mlinci recipe with roasting juices for tender pieces with lightly golden edges.
• Pair with roast duck or goose, letting the mlinci absorb a little of the rich poultry fat and savoury juices.
• Add to your Sunday chicken roast with gravy and seasonal vegetables.
• Fold through a creamy mushroom sauce with parsley and black pepper for a comforting vegetarian supper.
• Serve beneath chicken or pork in a creamy pan sauce, spooning the sauce over just before taking it to the table.

How to Prepare Mlinci

1. Break the dry sheets into bite-sized pieces and place in a heatproof bowl.
2. Pour over enough boiling water or freshly boiled stock to cover and leave for 3–5 minutes, until softened.
3. Drain well, then transfer to a warm pan containing a little of the juices and fat from your roast.
4. Toss gently and warm through until the pieces are coated. Taste before adding any extra salt.

These mlinci do not need to be boiled on the hob. Soaking is enough; prolonged boiling can make them overly soft. A 250g pack makes approximately 3–4 side portions, depending on appetite and what else you serve.

Cook’s Tip

If you have no roasting juices, soften sliced onion in a little Mangalitsa lard, add a splash of stock and fold through the drained mlinci. For a vegetarian version, use butter and vegetable stock.

Where Do They Come From?

These mlinci are made in Croatia by Zagrebačke pekarne Klara, a Zagreb bakery with a baking heritage dating back to 1909. Alongside its breads and pastries, Klara produces traditional mlinci for home cooks to prepare with their favourite roast.

Mlinci are particularly associated with the cooking of northwestern Croatia, including Zagorje and Zagreb. Turkey with mlinci is a familiar centrepiece for family gatherings and festive meals, with the softened sheets catching the juices from the roasting tin. Mlinci are also enjoyed in Slovenia, often with roast duck or goose, and in Serbia, particularly Vojvodina.

Discover more regional specialities in our Croatian food collection, or explore our pasta and noodles collection for other traditional shapes and serving ideas.

Ingredients & Nutritional Information

Ingredients: Wheat flour, liquid pasteurised eggs (10.4%), salt, sunflower oil.

Allergy advice: For allergens, see ingredients in bold. May contain milk and sesame.

Dietary information: Suitable for vegetarians.

Country of origin: Croatia.

Storage: Store in a dry, well-ventilated place.