The most objectively beautiful of all Croatian desserts are little peach cakes called breskvice. These are a delicious sweet treats. Not only do they taste like peaches or apricots, but they also look like them.
croatian desserts
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Croatian cuisine has come a long way in recent years as the country has welcomed more and more visitors. But we still honor our time-tested traditional food. And desserts and sweets are an integral part of our gastronomical culture.
The spirit of centuries-old recipes handed down from generation to generation still permeates the Croatian cookbooks. Each part of Croatia is unique and has its own traditional cuisine, but simple, modest, peasant ingredients always come through. The fact that the recipes have not changed for hundreds of years and can still stand alongside contemporary desserts speaks volumes for their quality.
The recipes were always seasonal, which is why it is not surprising that certain desserts were related to religious holidays scch as pinca for Easter, salenjaci, kuglof, and gingerbread for Christmas, or kroštule and pokladnice for carnival.
Međimurska gibanica is one of the most famous desserts of northern Croatia. It consists of at least four layers of stretched dough and as many as four different fillings that give this dish a recognizable taste and moistness. It combines the flavors of poppy seeds, cheese, walnuts, and apples.
Croatians love desserts! No matter how much we ate before, there is always space for dessert! Dessert recipes are written in notebooks and passed down through generations. While some desserts come and go out of fashion, others are simply timeless. There are many great options, but these are the best traditional Croatian desserts to try on your next Croatia vacation!
Muškat Momjanski is another dessert wine which comes from a native grape variety that grows on the hills of Momjan, near the town of Buje on the Istrian peninsula. This sweet, dry wine, which is gold or straw yellow in color, pairs well with desserts and it usually has aromas of dry figs, honey and raisins. It is served chilled at about 54F. Aphrodisiac properties are often linked to this wine.Lastly, the wine variety Zelenac, which can be found growing throughout inland Croatia in vineyards near the town of Kutjevo, produces some exquisite dessert wines. While some dessert wines can be sickly sweet, this variety has notes of freshness and sharpness that offset the high sugar content. This wine is best served with fruity or buttery desserts, like an apple strudel or a dry cookie.
These excellent ginger desserts are the best choices for gifts over the holidays because they retain chewy and soft textures for a couple of weeks. Remember to store them at room temperature in an airtight container.
Croatian desserts are adorable! Some sweets come and go in style, but others are truly ageless. There are many excellent choices, but never miss the most fabulous Croatian ideas on any Croatia holiday!
Savijača can be filled with a variety of ingredients but the most common are apple and sour cherries. It can be consumed at any time of the year, but like many Croatian desserts, it becomes especially popular during the Christmas season.
Međimurska gibanica is the flagship of Međimurje, one of the richest and most complex traditional Croatian desserts. Layers of phyllo dough are the basis of the gibanica, as always. Between those layers of dough? Almost everything they could find: cottage cheese, walnuts, apple, and poppy seeds. A meal on its own, indeed. The one in the sophisticated Mala hiža restaurant is to die for.
Croatian desserts in Slavonia come in all forms and sizes, from creamy and buttery cakes for festive occasions to simple little sweets. The genre of so-called wedding cookies actually served on a wider range of occasions, is true art. There are probably hundreds of them. Some of the most popular are breskvice, čupavci, oraščići, bećar šnite, vanili kifle, julka šnite, bijela pita...
To add a very distinctive local touch to anything, including desserts - just add truffles! Istria is the truffle country of Croatia, so don't say no if somebody offers a cake or ice cream with truffles. Most artisan shops will certainly have products like chocolate bars, pralines or spreads with truffles. The town of Lovran on the Kvarner Riviera is the capital of chestnuts. When they are in season, all will be full of chestnut-based desserts. The highlight is the traditional Marunada festival in October. To keep it simple, just grab the classic chestnut purée in the charming Kaokakao patisserie in Volosko or Opatija.
Kvarner islands do have their own peculiarities on the dessert menu, but they are not easy to find. Bukaleta is a great little off-the-beaten-track tavern on the island of Cres. They are specialists for lamb dishes, but also have two almost forgotten traditional desserts. Combine sheep suet, flour, dried figs, raisins, and spice, mash and boil them together and then slice the result - you get olito. Grašnjaci are little round fritters, filled with jam and walnuts. Sheep-farming has a long tradition on the islands, so skuta, sheep's milk curd cheese is a common ingredient in homemade desserts. Another fine example of using fresh dairy is presnac from the island of Krk. It consists of pastry base and a sweet sheep's milk cheese filling.
The mountain area dividing the coastline from the continental Croatia is a beautiful green wilderness full of forests and mountains. Not much farmed or populated, but certainly has its representatives on the list of Croatian desserts. Things do grow there, but mostly on their own, in the woods. This is the land of delicious wild berries and some of the best honey in the country, among other things. These two regions gave a significant contribution to the genre of strudels and pies.
On the Dalmatian Coast, you've reached the genuine Mediterranean. A lot of olive oil, aromatic herbs, figs, almonds, oranges, lemons, carob... It's all there. Obviously, Dalmatia shares a lot of basic recipes and procedures with the rest of the Mediterranean basin. The Italian influence is quite strong because, throughout history, the Venetian Republic and Italy ruled large parts of Dalmatia. Yet, every town and every island is also proud of its authentic culinary heritage. One thing almost all Croatian desserts there have in common is a lot of pleasant, seductive aromas typical for the Adriatic.
Split, the largest Dalmatian city, impresses with its ancient architecture, but also with splitska torta - Split cake. Layers of meringue mixed with almonds, dried figs and raisins are filled with orange-infused buttercream. Yes, it's a calorie bomb, but one you can't refuse. Oš kolač artisan pastry shop is a great place to try modern interpretations of Split's favorite desserts. Many Dalmatian cities have their trademark cake; rich, luxurious and made for special occasions. This tradition usually doesn't go to far back: just like we mentioned before, the trademark cake comes with the rise of the middle class. When the expensive ingredients like chocolate, refined sugar, or mixed spice became widely available, desserts were taken to the next level.
And speaking of strange desserts, nothing beats Stonska torta, the cake from Ston. It's made from a local pasta called makaruli, similar to penne tubes. They are joined by a mixture of ground almonds or walnuts, grated chocolate, cinnamon, and lemon zest, plus eggs and butter, all coated with more dough.
The south is full of fig trees, offering their sweet soft fruits in the summer. Of course some of those will end up in Croatian desserts! In Zadar, there's a charming little festival dedicated to figs, and in Pet bunara restaurant you can taste their original creation called Šinjorina Smokva cake. Dried figs are used to make smokvenjak, a great way to preserve memories of summer on long winter days. How do you make it? Ground dried figs with a bit of brandy, maybe some almonds or herbs. Either flat and round or shaped like salami, you cut it little by little. Smokvenjak loves the company of homemade herbal brandy. On the island of Vis it is known as hib.
Croatian Desserts are a unique and delicious addition to the food culture of Croatia. There are many different desserts in Croatian cuisine, but one that has been gaining popularity is kremšnita. Kremšnita is a custard-based dessert made from eggs, cream, vanilla sugar or extract, whole milk and cornstarch.
JP McKeever has collected some of the most popular Croatian desserts in one place, so you can easily find them inside one book. This means less time searching for recipes online or flipping through cookbooks trying to decide which ones to try first.
I am not really a sweets person, but even I cannot deny the queen of Croatian desserts for my palette is Mađarica (translation: "Hungarian Girl"). It is a pure tastegasm and hits you juuust right - like a delicious kiss. Make sure you enjoy at least one slice in your lifetime :)
For example, two of the simplest Dalmatian desserts are called arancini and limuncini. They are candied orange and lemon peel. Simple, right? But the sweetness of the sugar beautifully combines with the bitter peel of these two Mediterranean fruits.
Fritule is one of the most popular desserts in Croatia, commonly found on the Adriatic coast. Made with flour, raisins, egg yolks, lemon zest, and a drop of local schnapps, these donut-like balls are then deep-fried to perfection.
Istrians also love to prepare truffles! They have a strong fragrance and quite unique taste, and they can be prepared as an appetizer or as a nice touch with the main dish. Thanks to gastronomy creativity, truffles are used in desserts too! 2ff7e9595c
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