Name: Zu Zu Kocke (Serbian Puff Pastry Squares) Recipe
Prep time: 180 min
Cook time: 30 min
Total time: 210 min
Ingredients: 500 grams AP Flour; 1 1/2 tsp. salt; 100 ml Canola or Vegetable Oil (This is around 1/3 cup); 300 ml Water (This is around 1 1/3 cup); 250 grams butter, straight from fridge; 1 egg; 1 tbsp. water; sesame or poppy seeds, for topping (Optional, but a traditional favorite!)

Zu-Zu kocke were my absolute FAVORITE childhood snack when I would visit Serbia…even more so because their name was so fun to say (it’s pronounced “zhu-zhu”)! These buttery, tender, flaky bite-sized delights are actually a relatively simple, familiar concept–essentially, zu-zu is just tiny puff pastry squares, sometimes topped with sesame or poppy seeds (Serbians LOVE their poppy seeds…).

The main difference between traditional French puff pastry and Serbian zu-zu is in the lamination technique, and (consequently) the thickness of the layers. Zu-Zu tends to have easily pulled-apart layers that are slightly thicker and softer than puff pastry (although it’s still quite flaky!), which lends for a more unctuous, filling pastry. If you’ve never made any type of laminated (flaky) pastry dough, then I would highly recommend first taking a look at my easy, step-by-step guide for lamination. It’s a lifesaver!

One of the best things about Zu-Zu is its bite-sized addictiveness–it’s the perfect snack or appetizer for a crowd (no Serbian party is complete without some Zu-Zu!). I also love how easy it is to plan out; I like to make the dough squares ahead of time and then freeze them. That way, I can just bake them fresh whenever I need them…the freezer is truly a magical object that we should probably all worship.

You can also make several steps ahead of time, even if you don’t want to use the freezer–the dough can be made the day before and you can do the final rolling and shaping the day you want to eat them. Don’t you love flexible recipes like that?

Now, Zu-Zu is, in part, so delicious because of it’s simplicity–buttery, flaky dough doesn’t really need much added to it to be mouthwatering, after all. However, feel free to experiment with toppings, if you would like. Sesame seeds and poppy seeds are both common Zu-Zu toppings in Serbia, but I’m sure there are even more interesting topping combinations. I think you could also work in some herbs and spices into the dough before laminating, if you want some extra flavor. Let your creativity guide you 🙂

And if you’re interested in some other Serbian recipes, try out my Zerbo kocke (kocke means “squares” in Serbian…I think Serbian just loves squares!). It’s a delightful, Hungarian-inspired (but Serbian-made!) layer cake with walnuts, apricots, and dark chocolate.

Here’s Zu-Zu kocke:

Zu Zu Kocke (Serbian Puff Pastry Squares) Recipe

These flaky, buttery, bite-sized squares of heaven are a classic Serbian appetizer–I have fond memories of eating these by the dozens as a child in Serbia! Zu Zu kocke (kocke meaning squares!) are a little different than the puff pastry you might be used to–the layers a slightly thicker, leaving a more satisfying, unctuous bite. Often served with coffee or before a meal, these are the ideal snack or light appetizer. Traditionally, they are served plain or topped with sesame or poppy seeds, but feel free to come up with your own toppings as well! If you've never worked with flaky doughs before, I'd highly recommend looking at my lamination guide for some extra tips on how to create flaky pastries 🙂

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Prep Time 3

Cook Time 30

Total Time 3 30

Course Appetizer, Side Dish, Snack

Cuisine Balkan, Croatian, European, Serbian

Servings 20

Ingredients

500 grams AP Flour
1 1/2 tsp. salt
100 ml Canola or Vegetable Oil This is around 1/3 cup
300 ml Water This is around 1 1/3 cup
250 grams butter, straight from fridge Try to use European Butter (President and Plugra are both great brands that can be found outside of Europe); it is higher in butterfat, which lends for a flakier pastry.
1 egg
1 tbsp. water
sesame or poppy seeds, for topping Optional, but a traditional favorite!

Instructions

In a large bowl, mix together flour and salt. Make a well in the center and pour in the oil and water. With a wooden spoon, mix together until it forms a rough dough.
Using your hands, continue kneading the dough until combined and relatively smooth–this should only take a minute or two; we don't want to over knead, as this will overdevelop the gluten and make a tougher dough (aka, not flaky and tender!). You just want the dough to look cohesive.
TIP: This dough is a softer dough, but it shouldn't be very sticky. If it seems to wet and sticky, just add a little more flour (gradually), until the dough forms the correct consistency. Likewise, if the dough feels tough, add a touch more water.
Form the dough into a flat disk and place it on a lightly-floured plate or baking sheet. Cover with plastic wrap and refrigerate for at least one hour.
NOTE: You may also do this the day before, and let the dough sit overnight (if that's easier for planning).
Once the dough has chilled enough, form your butter block. (As an aside: I highly recommend checking out my step-by-step guide to lamination before continuing this recipe if you've never made flaky pastry doughs before). To make the butter block, place down a sheet of parchment first. Then, cut the butter into long strips (around 1/2 inch thick) and arrange them into a square on the parchment. You want the square to be around 6 x 6 inches.
Place another sheet of parchment on top of the square and, using a rolling pin (French-style preferred), start pounding down on the butter block until there are no more visible seams.
NOTE: The reason we pound the dough out is because we want to keep the butter cold, but pliable. Pounding doesn't heat up the butter as much as rolling, while still letting us change the size of the butter block. The number one thing to remember while laminating doughs is to KEEP THINGS COLD!
Take the top sheet of parchment off and, using a knife, cut the uneven edges off to make an even square. Place the scraps back on top of the butter block (towards the center). Put the top sheet of parchment back on top and pound, lighter this time, until the scraps are more integrated into the block. Try not to change the outer edges too much–however, if they get a bit uneven again, you can just use your hands to lightly push them straight. If they're too uneven, though, you may have to recut the scraps and do this process again.
NOTE: It's important to have straight edges on the butter block, as this ensures a more even distribution of butter and dough shape when we lengthen the laminated dough later.
Set aside the butter block and get out the dough from the fridge. Using a rolling pin, pound and roll out the dough into a square slightly larger than the butter block. Place the butter block in the center of the square, with the corners facing you (it will look like a diamond).
Fold the dough around the butter block, moving the corners to the center and making sure that there are no gaps between the butter and the dough. It will look a bit like a wrapped present…a hefty, butter-filled present!
Flip the dough so that the seams are on the counter. With a rolling pin, start pounding out the dough to lengthen it (trying to work away from your body). You can also gently roll out the pound marks, but try to keep the pounding motion for lengthening the dough and the rolling motion for smoothing the dough out (this will ensure that the dough doesn't get too warm!). You want to form a long rectangle, with a thickness of around 1/8-1/4 inch.
Take one-third of the dough and fold it over, two-thirds into the dough.
Then fold the other (unfolded) third on top of that.
Now fold that folded dough in half.
And in half again. It will look like a small, very fat, square now. Cover the dough and place it in the fridge for 15-20 minutes. You want the gluten to rest a bit, as well as make the dough cold again–if the dough still feels very soft and warm after the fridge, leave it in for a bit longer.
Repeat this lengthening and folding process two more times. After the final time, place the dough in the fridge for 30-60 minutes before continuing. You may also leave it in for longer, up to overnight, if you would like.
Preheat the oven to 425 degrees Fahrenheit.
Take the dough out and lengthen it one final time, into a rectangle that is slightly thicker this time (around 1/4-1/2 inch thick).
Using a pizza roller or sharp knife, cut one-inch strips along the rectangle.
Then, cut one-inch strips going the other way (perpendicular). This should create one-inch squares of dough.
NOTE: In Serbia, not everyone makes this incredibly even (in fact, zu zu "squares" are often zu zu "rectangles!"); feel free to make the squares slightly larger or smaller or even rectangular. Just try to keep the general size similar, as that will ensure even baking times.
Place the dough squares on a baking sheet and set aside.
In a small bowl, whisk together the egg and water. Using a pastry brush, brush the egg wash over the squares. If using toppings, sprinkle them on top of the squares now.
Bake the squares for 15-20 minutes, until puffed up and golden. The bottoms should look lightly browned and the squares should feel lightweight when ready (if heavy, there may still be undercooked layers inside).
Serve immediately (warm, flaky pastries are the most pure form of joy in this world…I'm not budging on that!).

Notes

Zu Zu Kocke are best eaten warm the day they’re made, but they can keep in an air-tight container for 2-3 days (I just recommend heating them up for a few minutes in the oven first!).

You may also freeze the squares before you bake them, if you want to have some for a later time (I like to freeze a portion of them sometimes if I’m not making these for a larger crowd). Just cut the dough squares and lay them on a baking sheet until frozen (so they don’t stick together), then transfer to a freezer bag or container until ready to use. They can then be baked like normal–just brush them with egg wash, add topping if using, and bake (you might just need an extra 5-10 minutes for baking, as they are colder to start out).

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Happy baking, everyone 🙂

Recipe: Žu -Žu Kocke (Serbian Puff Pastry Squares)