If you’ve already read some of our posts, we’re sure you’ve noticed how food is mentioned in most of them! And how could it not be? Of course, food is not the main reason of a trip for most travellers, but it certainly always evokes fond memories and recollections of the places where they tried it for the first time. The
food reflects the culture and tradition of a nation, so it is not surprising that nowadays indigenous varieties and local recipes are protected by international regulations, in order to prevent copying. Who ever said there isn’t at least a little bit more “
stomach space” left, after an appetiser and main course? Of course there is always room for dessert, and according to many, it is the
crown of every feast 😊
Croatia is divided into continental and coastal parts, and food developed according to the influences that were present in a certain area. In the continental part, the influence from Austrian, German, Hungarian and partly oriental cuisine can be noticed. While in the coastal part of the country the influence of Italian or Mediterranean cuisine is dominant. From the east all the way to the far south, there are many delicious desserts that have been perfected over time, and we’re sure
you’ll get a craving for something sweet after this post! Let's start…
In the far east of Croatia is
Slavonia, known for its many specialties of dried meat, river fish, but also an extremely fine and special dessert, called
Salenjaci. Salenjaci are shortcrust pastry cookies filled with homemade plum jam. The dough is coated with lard, and the crusts overlap. The cookies are sweet, crunchy and literally melt in your mouth! Once you try them, you will look at lard (in Croatian: salo) from a completely different perspective 😉
The next treat comes from the coastal areas of Croatia. The inevitable
Krostule are
baked in Istria and Dalmatia throughout the year, but they are traditionally associated with the Carnival. Krostule are small crispy cookies, which usually have the shape of a loop or ribbon. It is a dough made of eggs, sugar and flour, into which lemon or orange is grated and then fried in hot oil. These crispy cookies can be purchased at bakeries, and are an ideal sweet snack along the way.
The inevitable Rozata comes from the far south, more precisely from
Dubrovnik. This dessert is literally woven into the history of this area, and the recipe is passed down from generation to generation. Rozata has kept its original recipe until today. It is made of only a few ingredients, and the result is a delicious, cold and firm cream that
awakens all the senses. Rozata is named by the rose liqueur (rosalin) which gives it a unique and recognisable taste. Imagine that you are in beautiful Dubrovnik, sitting on one of the terraces on Stradun, holding your favourite drink and eating cold Rozata, which melts in your mouth… Is there a tastier and better refreshment?
We return to the continent, more precisely to the hilly region of
Zagorje, not far from the city of Zagreb. The specialty of this area are
Zagorski strukli, which can be prepared in a sweet and salty way. It is stuffed dough that has the shape of a pocket and is filled with fresh cow cheese. The strudels (strukli) can be served boiled topped only with melted butter or in a soup. Baked strukli are usually topped with sour cream, which forms a fine crust, under which a delicious soft dough remains. Truly, whatever combination you try,
you will fall in love at first bite! Visit our fairytale-like Zagorje and enjoy the local strukli.
We stay on the continent, where
orahnjaca and makovnjaca are traditionally prepared for the holidays and various other celebrations. It is a type of dry cake, stuffed with walnut or poppy seed filling, and has the shape of a loaf of bread. It is cut into medium-thick pieces, goes well with mulled wine or tea, and saturates quickly. Choose walnut or poppy, depending on which filling you prefer and
enjoy this delicious dessert.
Paradizot is a dessert from Dalmatia, and is very similar to Snenokle (German: Schnee - snow, Knödel - dumplings, ie snow dumplings; you will find out further down where the name originates from) which are typical for continental Croatia. After a small digression, we return to Paradizot, a dessert loved by both old and young. It is prepared by placing biscuits on the bottom of the bowl, which are then soaked in cherry liqueur - Maraschino, to soften them, on top of which boiled whipped egg whites are placed. The whipped egg whites have the shape of a dumpling or small clouds, because they are formed by a spoon, hence the German name described above 😉. Egg yolk cream and grated chocolate are applied over the egg whites. Snenokle are identical to the described Paradizot, except that soaked biscuits are omitted. We suggest that after the delicious Dalmatian food (spiza), you choose Paradizot for dessert, which will suit you during hot summer days and
complete the image of magical Dalmatia.
We continue to the Skradin area, where the
Skradin cake has a particularly important role… It is a cake that has been prepared since the 14th century, and was
prepared by brides on the eve of their first wedding night. The cake is made from the best ingredients that include eggs, sugar, flour, honey, rum, rose liqueur, grated lemon or orange zest, ground walnuts and almonds. The cake is topped with chocolate and decorated with almond flakes and orange peel. The old recipe of this cake is kept by several housewives of this region, but the modern version of this cake does not differ much from the original. You can end a tour of the Krka waterfalls in small Skradin, with coffee and some Skradin cake, while the river Krka murmurs in the background.
Medjimurska gibanica, as the name suggests, comes from Medimurje
a region in north Croatia. This dessert is made of thin dough and 4 fillings. The crusts are stacked on top of each other, and in between comes a stuffing of cheese, walnuts, apples and poppies. With this combination, each layer of the cake gets a special color, which achieves a great visual effect and we don't even have to describe the taste. The perfect combination of only the best ingredients will make you take at least one more after the first piece, even though your belly is full!
The
town of Samobor,
famous for its carnival or as it is called Fasnik in this area, is also known for a very simple but very tasty dessert, called
kremsnite. A dessert of a light vanilla cream, and puff pastry sprinkled with sugar. Visit Samobor, which is only half an hour away from Zagreb, sit on the main town square, order kremsnite and enjoy the hustle and bustle of this small town!
The last on our list, but no less important than the others desserts, are
fritule. Previously typical only for
Istria, Dalmatia and the Kvarner Region, they have become so popular that they are being prepared throughout Croatia.
Fritule are baked during fasting days and on Christmas Eve. During Advent, fritule and mulled wine are unavoidable. They can be sprinkled with sugar and cinnamon or topped with chocolate. Crispy on the outside, fine and soft on the inside, they are an ideal
dessert for cold winter days. Visit the Advent in Zagreb, Split, Rijeka or some other city of your choice, enjoy fritule and mulled wine, and think about possible extra gained weight after the Advent 😉
If we have awakened a desire for sweets in you, and for a journey as well, you know what to do! Choose the desired destination and
one of our beautiful villas, and
enjoy the beauties and tastes of Croatia.
Petra Stazic
27.12.2021
MY ISTRIA GUIDE
