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Slovakia

Slovakia, in Central Europe, rises from Bratislava’s Danube-castle capital to the High Tatras’ peaks, a post-Czechoslovak nation of Slavic grit. Known for folk crafts, Tokaj wine, and castles like Spiš, its economy grows on autos, tech, and tourism. Its hearty bryndzové halušky and mountain trails charm. Slovakia’s quiet strength emerges.

Slovakia

Featured Dishes from Slovakia

Bread

Bread

Bread is a staple food prepared from a dough of flour and water, usually by baking. Throughout recorded history and around the world, it has been an important part of many cultures' diets. It is one of the oldest human-made foods, having been of significance since the dawn of agriculture, and plays an essential role in both religious rituals and secular culture. Bread may be leavened by naturally occurring microbes (e.g. sourdough), chemicals (e.g. baking soda), industrially produced yeast, or high-pressure aeration, which creates the gas bubbles that fluff up bread. In many countries, commercial bread often contains additives to improve flavor, texture, color, shelf life, nutrition, and ease of production.

Buchty

Buchty

Buchteln , Ofennudel(n), Rohrnudel(n)) are sweet rolls made of enriched yeast dough, filled with powidl, jam, ground poppy seeds or quark, brushed with butter and baked in a large pan so that they stick together and can be pulled apart. The traditional buchtel is filled with powidl.[citation needed] Buchteln may be topped with vanilla sauce, powdered sugar or eaten plain and warm. Buchteln are served lukewarm, mostly as a breakfast pastry or with tea. In the 19th century they could be boiled similar to dumplings. The origin of the buchteln is the region of Bohemia, but they also play a major part in the Austrian, Slovak, Slovenian, and Hungarian cuisine. In Bavaria buchteln are called Rohrnudeln, in Slovenian buhteljni, in Serbian бухтле/buhtle or бухтла/buhtla, in Hungarian bukta, in Kajkavian buhtli, in Croatian buhtle, in Polish buchta, and in Czech buchta or buchtička, in Lombard Buten. In Romania, in the Banat region, are called bucte.

Cereal

Cereal

Breakfast cereal is a category of food, including food products, made from processed cereal grains, that are eaten as part of breakfast or as a snack food, primarily in Western societies. Although warm, cooked cereals like oat meal, corn grits, and wheat farina have the longest history as traditional breakfast foods, branded and ready-to-eat cold cereals appeared around the late 19th century. These processed, precooked, packaged cereals are most often served in a quick and simple preparation with dairy products, traditionally cow's milk. These modern cereals can also be paired with yoghurt or plant-based milks, or eaten plain. Fruit or nuts are sometimes added, and may enhance the nutritional benefits.

Ćevapi

Ćevapi

Ćevapi or ćevapčići (formal: diminutive; Cyrillic: ћевапчићи, pronounced [tɕeʋǎptʃitɕi]) is a grilled dish of minced meat found traditionally in the countries of southeast Europe (the Balkans). It is considered a national dish of Bosnia and Herzegovina and Serbia, with Bosnia and Herzegovina taking steps in branding and placing them on the list of intangible heritage, with a nomination for inclusion on the UNESCO List of Intangible Cultural Heritage. Ćevapi are also common in Albania, Bulgaria, Slovenia, Croatia, Kosovo, Montenegro, North Macedonia and Western Romania. They are usually served in groups of five to ten pieces on a plate or in a flatbread (lepinja or somun), often with chopped onions, kajmak, ajvar (optional), and salt. Bosnian ćevapi are made from two types of minced beef meat, hand-mixed and formed with a funnel, while Serbian ćevapčići are made of beef, lamb, pork, or a mixture.

Cheese

Cheese

Cheese is a type of dairy product produced in a range of flavors, textures, and forms by coagulation of the milk protein casein. It comprises proteins and fat from milk . During production, milk is usually acidified and either the enzymes of rennet or bacterial enzymes with similar activity are added to cause the casein to coagulate. The solid curds are then separated from the liquid whey and pressed into finished cheese. Some cheeses have aromatic molds on the rind, the outer layer, or throughout. Over a thousand types of cheese exist, produced in various countries. Their styles, textures and flavors depend on the origin of the milk (including the animal's diet), whether they have been pasteurised, the butterfat content, the bacteria and mold, the processing, and how long they have been aged. Herbs, spices, or wood smoke may be used as flavoring agents. Other added ingredients may include black pepper, garlic, chives or cranberries. A cheesemonger, or specialist seller of cheeses, may have expertise with selecting, purchasing, receiving, storing and ripening cheeses.

Eggs

Eggs

Humans and their hominid relatives have consumed eggs for millions of years. The most widely consumed eggs are those of fowl, especially chickens. People in Southeast Asia began harvesting chicken eggs for food by 1500 BCE. Eggs of other birds, such as ducks and ostriches, are eaten regularly but much less commonly than those of chickens. People may also eat the eggs of reptiles, amphibians, and fish. Fish eggs consumed as food are known as roe or caviar. Hens and other egg-laying creatures are raised throughout the world, and mass production of chicken eggs is a global industry. In 2009, an estimated 62.1 million metric tons of eggs were produced worldwide from a total laying flock of approximately 6.4 billion hens. There are issues of regional variation in demand and expectation, as well as current debates concerning methods of mass production. In 2012, the European Union banned battery husbandry of chickens.

Hemendex

Hemendex

Pan-fried ham and eggs

Jablkové palacinky

Jablkové palacinky

Jam

Jam

Fruit preserves are preparations of fruits whose main preserving agent is sugar and sometimes acid, often stored in glass jars and used as a condiment or spread. There are many varieties of fruit preserves globally, distinguished by the method of preparation, type of fruit used, and its place in a meal. Sweet fruit preserves such as jams, jellies, and marmalades are often eaten at breakfast with bread or as an ingredient of a pastry or dessert, whereas more savory and acidic preserves made from "vegetable fruits" such as tomato, squash or zucchini, are eaten alongside savory foods such as cheese, cold meats, and curries.

Jogurt

Jogurt

Yogurt is a food produced by bacterial fermentation of milk. Fermentation of sugars in the milk by these bacteria produces lactic acid, which acts on milk protein to give yogurt its texture and characteristic tart flavor. Cow's milk is most commonly used to make yogurt. Milk from water buffalo, goats, ewes, mares, camels, and yaks is also used to produce yogurt. The milk used may be homogenized or not. It may be pasteurized or raw. Each type of milk produces substantially different results. Yogurt is produced using a culture of Lactobacillus delbrueckii subsp. bulgaricus and Streptococcus thermophilus bacteria. Other lactobacilli and bifidobacteria are sometimes added during or after culturing yogurt. Some countries require yogurt to contain a specific amount of colony-forming units (CFU) of bacteria; for example, in China the requirement for the number of lactobacillus bacteria is at least 1 million CFU per milliliter. Some countries also regulate which bacteria can be used: for example, in France, a product can only be labeled as "yaourt" or "yoghourt" if it has been fermented exclusively by Lactobacillus delbrueckii subsp. bulgaricus and Streptococcus thermophilus, a requirement that aligns with the international definition of yogurt in the Codex Alimentarius on fermented milk (CXS 243-2003.

Krupicová kaša

Krupicová kaša

Semolina porridge

Lievance

Lievance

Pancakes, top with fruit, jam, whipped cream

Makové rožky

Makové rožky

Poppy seed rolls, sweet pastries with a poppy seed mixture

Muesli

Muesli

Muesli is a cold Swiss breakfast dish, the primary ingredient of which is rolled oats. Traditionally, it is set to soak in water overnight ("overnight oats") and eaten the next morning with fresh fruit, nuts, lemon juice, and cream sweetened with honey. Additional ingredients, such as other grains, seeds, and dried fruits are sometimes added, and other citrus juice may be used. Yogurt, milk or other milk products, or milk substitutes are now commonly added to both homemade and commercially packaged muesli recipes. Developed around 1900 by Swiss physician Maximilian Bircher-Benner for patients in his hospital, it has become a common breakfast cereal dish. In Switzerland, it is also consumed for supper as Birchermüesli complet – muesli with Café complet (milk coffee, accompanied by Butterbrot (bread, butter and jam)). In addition to being prepared raw, muesli can be toasted. Muesli can also be processed further by adding sweetener and oil to bind the ingredients together and baked to produce granola.

Obložené chlebíčky

Obložené chlebíčky

Obložený chlebíček or just chlebíček is a dish in Czech and Slovak cuisines also common in other former Austro-Hungarian countries. It is a type of open sandwich with various toppings and garnishes. It is often served as an appetizer dish or as a snack. Chlebíček is a type of open sandwich It consists of sliced bread that has butter or another kind of spread on it, atop which a variety of toppings may be added. Toppings used on chlebíček include various cured meats such as ham, salami and sausage, sliced hard-boiled egg, cheeses, cream cheese, cucumber, tomato, fish paste, salads and various spreads prepared with meat, vegetables or cheeses. Some vegetables such as bell pepper, pickle, tomato, radish and parsley may be used as a garnish. Veka or baguette bread may be used in their preparation. They are sometimes sold as a snack food at food stalls during festivals and in bars. Origin of it reaches to 1916, when famous Paukert's Deli Store were founded at Národní boulevard in Prague. Original salami and egg variant was called Paukert was made famous in era of the First Czechoslovak Republic.

Ovsené vločky

Ovsené vločky

Palacinky

Palacinky

Palatschinke is a thin crêpe-like variety of pancake of Greco-Roman origin. The dessert is common in the Balkans, Central and Eastern Europe. The dish is of Greco-Roman origin. In 350 BCE, the ancient Greek poets Archestratos and Antiphanes first mentioned plakous. Cato the Elder's short work De agri cultura ("On Farming") from about 160 BC includes an elaborate recipe for placenta. Palatschinke still bears the same name of its Greek and Roman ancestors. The origin of the name comes from the Latin word placenta, which in turn is derived from the Greek word plakous for thin or layered flat breads. The name of the dish has followed a track of borrowing across several languages of Central and Southeastern Europe; the dish originates from the Roman era of Central Europe and the Austrian-German term Palatschinke, the Czech palačinka, the Slovak palacinka, and the Croatian-Serb palačinka are deemed to have been borrowed from Hungarian palacsinta, that in turn from Romanian plăcintă (a cake, a pie), the Romanian word can be traced back to the Latin placenta, meaning "pie, cake".

Paštéta

Paštéta

Pâté -TAY, French: [pɑte] ⓘ) is a forcemeat. Originally, the dish was cooked in a pastry case; in more recent times it is more usually cooked without pastry in a terrine. Various ingredients are used, which may include meat from pork, poultry, fish or beef; fat; vegetables; herbs; spices; wine; and brandy. Both the Dictionnaire de l'Académie française and the Oxford English Dictionary (OED) date the term back to the 12th century. The former gives the original meaning as a "culinary preparation consisting of minced meat or fish surrounded by dough and baked in the oven"; the OED's definition is "a pie or pastry usually filled with finely minced meat, fish, vegetables, etc." The French words pâte (pastry) and pâté are both derived from the Latin pasta meaning paste or dough (as is the English "pastry"). By the 19th century the pastry case was often dispensed with. According to Larousse Gastronomique, when there is a pastry case the dish is pâté en croute and when there is not, and the mixture is cooked in a dish (called a terrine), it is pâté en terrine, often abbreviated to terrine or pâté, terms used interchangeably in both French and English usage. A patty is a similar dish, and its name comes from a 19th-century English corruption of the French word pâté.

Peciva

Peciva

Baked goods, for example, pastries, strudel, kifle, flatbreads, rolls, bread, pretzels, bagels, cinnamon rolls

Praženica

Praženica

Scrambled eggs, may include herbs, vegetables, mushrooms

Saláma

Saláma

Salami is a salume consisting of fermented and air-dried meat, typically pork. Historically, salami was popular among Southern, Eastern, and Central European peasants because it can be stored at room temperature for up to 45 days once cut, supplementing a potentially meager or inconsistent supply of fresh meat. Countries and regions across Europe make their own traditional varieties of salami. Small-sized salami are also referred to as salametti or salamini.

Šúľance

Šúľance

Rolled potato or cottage cheese dumplings with poppy seeds, breadcrumbs, bacon, scrambled eggs

Volské oko

Volské oko

A fried egg is a cooked dish made from one or more eggs which are removed from their shells and placed into a frying pan and cooked. They are traditionally eaten for breakfast or brunch in many countries but may also be served at other times of the day. Fried eggs are a crucial part of such traditional German dishes as Strammer Max (the egg is fried on one side with an unbroken yolk, and served "sunny side up" atop an open ham sandwich) or Hamburger Schnitzel / Holsteiner Schnitzel / Fernfahrerschnitzel ("trucker's schnitzel") – a similarly prepared fried egg served on a Wiener Schnitzel.

Zapekanka

Zapekanka

Casserole, cheesecake or coffee cake, can be savory or sweet, there are many different ways to prepare this dish

Almás pite

Almás pite

Arany galuska

Arany galuska

Arany galushka is a traditional Hungarian dessert consisting of balls of yeast dough (galuska). The balls are rolled in melted butter, and then rolled in a mixture of sugar and crushed nuts (traditionally, walnuts), assembled into layers, before being baked till golden. Arany means gold or golden; galuska refers to the dumpling nature of the balls of dough. Arany galuska may be served with vanilla custard. Nancy Reagan popularized this dish in the United States when she served it at the White House for Christmas. Somlói Galuska bears similarity to an English trifle. Its galuska (dumplings) are made of sponge cake, which are layered with vanilla custard, chocolate sauce, raisins, and rum. It may be garnished with whipped cream.

Babka

Babka

A babka is a sweet braided bread which originated in the Jewish communities of Poland and Ukraine. It is popular in Israel and in the Jewish diaspora. It is prepared with a yeast-leavened dough that is rolled out and spread with a filling such as chocolate, cinnamon, fruit, or cheese, then rolled up and braided before baking. Babka developed in Poland and next in the Jewish communities of Central and Eastern Europe in the early 19th century.[citation needed] Extra challah dough was rolled up with fruit jam or cinnamon and baked as a loaf alongside the challah. Chocolate was not originally used, as it was not generally available; the chocolate babka was likely a mid-20th century American development. Its name (though not necessarily the dish itself) may be related to a type of Easter cake popular in Poland and Ukraine known as baba or the diminutive babka, which means "grandmother", related to the Yiddish bubbe. Although the Polish and Ukrainian babka are mutually synonymous with their Jewish counterparts, the appearance and preparation of each babka is drastically different. The Eastern European babka is known for its tall, stout, fluted sides formed in a traditional pan, and reminiscent of a grandma's skirt. In comparison, the variant introduced by émigrés to New York consists of strands of rich yeasted dough interwoven and baked in a loaf tin.

Bábovka

Bábovka

Bábovka je druh sladkého pečiva, které se peče z třeného nebo kynutého těsta. Jedná se o typické pečivo nejen v Česku, ale také v Polsku, Rakousku, na Slovensku a jižních částech Německa ; formou a složením se bábovce podobá i italský panettone a francouzský kouglof. V Česku se bábovka připravuje nejčastěji dvoubarevná – se světlou a tmavou částí, přičemž tmavá část je tvořena z těsta obvykle barveného kakaem. V některých oblastech se do těsta před pečením přidávají rozinky, kandované ovoce, kokos, drcené vlašské ořechy, kousky čokolády, kousky jablek a nebo i banánů. Bábovka se připravuje ve stejnojmenné speciální formě, která dává pečivu typický tvar s otvorem uprostřed, a dekoruje se posypáním moučkovým cukrem. V některých případech je možno do bábovky přidat potravinářská barviva, což umožňuje vytvořit různé netradiční barevné variace pečiva.

Banánová roláda

Banánová roláda

Banana roll, rolled cake filled with sweet cream and a banana, and topped with chocolate

Bejgli

Bejgli

The poppy seed roll is a pastry consisting of a roll of sweet yeast bread with a dense, rich, bittersweet filling of poppy seed. An alternative filling is a paste of minced walnuts, or minced chestnuts. It is popular in Central Europe and parts of Eastern Europe, where it is commonly eaten at Christmas and Easter time. It is traditional in several cuisines, including Polish (strucla z makiem, strucla makowa; poppy seed cake = makowiec), Kashubian (makówc), Hungarian (mákos bejgli), Slovak (makovník), Czech (makový závin), Austrian (Mohnbeugel, Mohnstrudel or Mohnstriezel), Ukrainian (pyrih z makom пирiг з маком or makivnyk маківник), Belarusian (makavy rulet макавы рулет), Bosnian, Croatian and Serbian (makovnjača or štrudla sa makom), Slovenian (makova potica), Romanian (coardă cu mac), Russian (rulet s makom рулет с маком), Lithuanian (aguonų vyniotinis), Latvian (magonmaizite), German (Mohnstrudel), and Yiddish (mohn roll). There are two different doughs used, one with yeast and one without. They dough is made of flour, sugar, egg yolk, milk or sour cream and butter, and yeast. The dough may be flavored with lemon or orange zest or rum. The poppy seed filling may contain ground poppy seeds, raisins, butter or milk, sugar or honey, rum and vanilla. Sometimes apricot jam, which is one of the most popular jams used in Hungarian cuisine, is substituted for sugar. There is another similar dish called walnut roll or nut roll, which contains a filling of ground walnuts and sugar, optionally enriched with raisins, rum, butter or milk and/or lemon zest. This filling may be spiced with cinnamon, nutmeg, clove or vanilla.

Berliner

Berliner

A Berliner or Krapfen is a German jam doughnut with no central hole, made from sweet yeast dough fried in lard or cooking oil, with a jam filling, and usually covered in powdered sugar. Sugar was very costly until the 16th century, and early doughnuts were usually stuffed with savory fillings like cheese, meat and mushroom. When imports from Caribbean sugar plantations made sugar more affordable, fruit preserves gained in popularity. In 1485, the first German-language cookbook to be published in printed form Kuechenmeisterei was published in Nuremberg and remained in print at least until 1674 with 20 editions . It was one of the first cookbooks printed using the Gutenberg press and contains the first known recipe for a jelly doughnut, called Gefüllte Krapfen made with jam-filled yeasted bread dough deep-fried in lard. It's unknown whether this innovation was the author's own or simply a record of an existing practice. The yeast dough contains a good deal of eggs, milk and butter. For the classical Pfannkuchen made in Berlin the dough is rolled into a ball, deep-fried in lard, whereby the distinctive bright bulge occurs, and then filled with jam. The filling is related to the topping:[citation needed] for plum-butter, powdered sugar; for raspberry, strawberry and cherry jam, sugar; for all other fillings, sugar icing, sometimes flavoured with rum. Today the filling usually is injected with a large syringe or pastry bag after the dough is fried in one piece.

Božie milosti

Božie milosti

Carnival pastries

Bublanina

Bublanina

Sponge cake with whole fruit baked inside

Buchty

Buchty

Buchteln , Ofennudel(n), Rohrnudel(n)) are sweet rolls made of enriched yeast dough, filled with powidl, jam, ground poppy seeds or quark, brushed with butter and baked in a large pan so that they stick together and can be pulled apart. The traditional buchtel is filled with powidl.[citation needed] Buchteln may be topped with vanilla sauce, powdered sugar or eaten plain and warm. Buchteln are served lukewarm, mostly as a breakfast pastry or with tea. In the 19th century they could be boiled similar to dumplings. The origin of the buchteln is the region of Bohemia, but they also play a major part in the Austrian, Slovak, Slovenian, and Hungarian cuisine. In Bavaria buchteln are called Rohrnudeln, in Slovenian buhteljni, in Serbian бухтле/buhtle or бухтла/buhtla, in Hungarian bukta, in Kajkavian buhtli, in Croatian buhtle, in Polish buchta, and in Czech buchta or buchtička, in Lombard Buten. In Romania, in the Banat region, are called bucte.

Chocolate

Chocolate

Chocolate is a food made from roasted and ground cocoa beans that can be a liquid, solid, or paste, either on its own or as a flavoring in other foods. The cacao tree has been used as a source of food for at least 5,300 years, starting with the Mayo-Chinchipe culture in what is present-day Ecuador. Later, Mesoamerican civilizations consumed cacao beverages, of which one, chocolate, was introduced to Europe in the 16th century.

Crème brûlée

Crème brûlée

Crème brûlée , also known as burnt cream, Cambridge burnt cream, or Trinity cream, and virtually identical to crema catalana, is a dessert consisting of a rich custard base topped with a layer of hardened caramelized sugar. It is normally served slightly chilled; the heat from the caramelizing process tends to warm the top of the custard, while leaving the center cool. The custard base is generally flavored with vanilla in French cuisine, but can have other flavorings. It is sometimes garnished with fruit. The earliest known recipe of a dessert called crème brûlée appears in François Massialot's 1691 cookbook Cuisinier royal et bourgeois, but its ultimate origins are unclear.

Dukátové buchtičky

Dukátové buchtičky

Bread rolls soaked in vanilla flavored cream

Fánky

Fánky

Doughnuts shaped like bowties, twists

Floating island

Floating island

A floating island or île flottante is a dessert consisting of soft meringue floating on crème anglaise (a vanilla custard). The meringue used is baked in a bain-marie. It may be served at room temperature or chilled. Œufs à la neige ("eggs in snow", [øz‿a la nɛʒ]) is a similar dessert where the meringue is in egg-sized pieces and poached, rather than in one large baked piece. The earliest known English language reference to the dessert is in The Art of Cookery Made Plain and Easy (1747) by Hannah Glasse. Her recipe, entitled The Flooting Island [sic], is made with sweetened thick cream, sack and lemon peel whipped into a froth, then layered with thin slices of bread alternating with jelly, piled high with the stiffened froth. Fruits and sweetmeats are arranged in a ring around the edge of the dish that is presented as a centerpiece for the table with candles all around it.

Griláž

Griláž

Caramel nut wafers, thin wafers layered with caramel and nuts

Halva

Halva

Halva is a type of confectionery that is widely spread throughout the Middle East and North Africa, the Balkans, Central Asia, and South Asia. The name is used for a broad variety of recipes, generally a thick paste made from flour, butter, liquid oil, saffron, rosewater, milk, turmeric powder, and sweetened with sugar. The word halva entered the English language between 1840 and 1850 from Romanian, which came from Ottoman Turkish: حلوى, romanized: helva, itself ultimately derived from Arabic: حلوى, romanized: ḥalwā, a sweet confection. The root in Arabic: ح ل و, romanized: ḥ-l-w, means "sweet". The original name for the confection was Persian: روغن خورديگ, romanized: rōɣn khordīg, meaning "oil food".

Jablká v župane

Jablká v župane

Baked apples with a walnut filling and wrapped in puff pastry

Jablkové palacinky

Jablkové palacinky

Jablkový koláč

Jablkový koláč

An apple pie is a pie in which the principal filling is apples. Apple pie is often served with whipped cream, ice cream , custard or cheddar cheese. It is generally double-crusted, with pastry both above and below the filling; the upper crust may be solid or latticed (woven of crosswise strips). The bottom crust may be baked separately ("blind") to prevent it from getting soggy. Tarte Tatin is baked with the crust on top, but served with it on the bottom. Originating in the 14th century in England, apple pie recipes are now a standard part of cuisines in many countries where apples grow. Apple pies are an unofficial symbol of the United States and one of its signature comfort foods.

Jahodové knedlíky

Jahodové knedlíky

Strawberry-filled dumplings

Jahodové rezy

Jahodové rezy

Sponge cake with strawberry pudding and whipped cream

Képviselőfánk

Képviselőfánk

A képviselőfánk égetett tésztából készülő, francia eredetű sütemény, melyet jellemzően angol-krémmel, emellett néhol tejszínhabbal töltenek meg. A képviselőfánk nevének eredete nem ismert, Vinkó József az ismeretlen eredetű ételnevek közé sorolja. Elterjedt legenda, hogy a Parlamentben az 1800-as években a büfében lehetett kapni, gyorsan elfogyasztható harapnivalóként az ülések közti szünetekben. Az is meglehet azonban, hogy ezeknek a parlamenti büfével kapcsolatos történeteknek a forrása a Juhani Nagy János által szerkesztett Nevető kislexikon . Ebben ezt olvashatjuk: "KÉPVISELŐFÁNK: a Parlament büféjében kapható országgyűlési édesség" Krúdy Gyula 1929-ben megjelent Boldogult úrfikoromban című művében már említi a képviselőfánkot, a Magyar Elek által 1932-ben írt Az ínyesmester szakácskönyve című művében pedig szerepel a recept.

Knedle

Knedle

Knedle , is a dish of boiled ball- or oval-shaped dumplings with a filling. The dough can be potato-based or made of choux pastry; sometimes it is curd-based. It is filled with fruits (whole strawberries, prune plums, apricots, pieces of apples), mushrooms, curd cheese, meat etc. Knedle are popular in Central and Eastern European countries. The fruit-filled variant can be eaten as dessert, a main dish, or side dish. Dumplings originated in the Austro-Hungarian Empire. Plum dumplings are known in other languages as: Austrian German: Zwetschkenknödel, German: Zwetschgenknödel, Hungarian: szilvásgombóc, Croatian: knedle sa šljivama, Serbian: knedle od šljiva, knedle or alternatively gomboce in Vojvodina, Slovene: slivovi cmoki, Slovak: slivkové knedle, Czech: švestkové knedlíky, Polish: knedle ze śliwkami, Romanian: găluște/gomboți cu prune.

Koblihy

Koblihy

A doughnut is a type of pastry made from leavened fried dough.: 275 It is popular in many countries and is prepared in various forms as a sweet snack that can be homemade or purchased in bakeries, supermarkets, food stalls, and franchised specialty vendors. Doughnut is the traditional spelling, while donut is the simplified version; the terms are used interchangeably. Doughnuts are usually deep fried from a flour dough, but other types of batters can also be used. Various toppings and flavors are used for different types, such as sugar, chocolate or maple glazing. Doughnuts may also include water, leavening, eggs, milk, sugar, oil, shortening, and natural or artificial flavors.

Koláč

Koláč

Round pastry topped with fruit, jam, cheese, curds

Krémeš

Krémeš

Puff pastry with custard and whipped cream, though there are many variations

Kremrole

Kremrole

A cream horn is a pastry made with flaky or puff pastry, and whipped cream. The horn shape is made by winding overlapping pastry strips around a conical thin sheet metallic mold. After baking, a spoonful of jam or fruit is added and the pastry is then filled with whipped cream. The pastry can also be moistened and sprinkled with sugar before baking for a sweeter, crisp finish. Cream horns are called cannoncini in Italy, kornedákia (Greek: κορνεδάκια) in Greece and Schaumrollen in Austria. In Pittsburgh, Pennsylvania, cream horns are called Lady Locks or clothespin cookies.

Laskonky

Laskonky

Meringue cookies

Lievance

Lievance

Pancakes, top with fruit, jam, whipped cream

Macaron

Macaron

A macaron or French macaroon (/ˌmækəˈruːn/ MAK-ə-ROON) is a sweet meringue-based confection made with egg white, icing sugar, granulated sugar, almond meal, and often food colouring. Since the 19th century, a typical Parisian-style macaron has been a sandwich cookie filled with a ganache, buttercream or jam. As baked, the circular macaron displays a smooth, square-edged top, a ruffled circumference—referred to as the "crown" or "foot" (or "pied")—and a flat base. It is mildly moist and easily melts in the mouth. Macarons can be found in a wide variety of flavours that range from traditional sweet such as raspberry or chocolate to savoury (as a foie gras).

Makovník

Makovník

The poppy seed roll is a pastry consisting of a roll of sweet yeast bread with a dense, rich, bittersweet filling of poppy seed. An alternative filling is a paste of minced walnuts, or minced chestnuts. It is popular in Central Europe and parts of Eastern Europe, where it is commonly eaten at Christmas and Easter time. It is traditional in several cuisines, including Polish (strucla z makiem, strucla makowa; poppy seed cake = makowiec), Kashubian (makówc), Hungarian (mákos bejgli), Slovak (makovník), Czech (makový závin), Austrian (Mohnbeugel, Mohnstrudel or Mohnstriezel), Ukrainian (pyrih z makom пирiг з маком or makivnyk маківник), Belarusian (makavy rulet макавы рулет), Bosnian, Croatian and Serbian (makovnjača or štrudla sa makom), Slovenian (makova potica), Romanian (coardă cu mac), Russian (rulet s makom рулет с маком), Lithuanian (aguonų vyniotinis), Latvian (magonmaizite), German (Mohnstrudel), and Yiddish (mohn roll). There are two different doughs used, one with yeast and one without. They dough is made of flour, sugar, egg yolk, milk or sour cream and butter, and yeast. The dough may be flavored with lemon or orange zest or rum. The poppy seed filling may contain ground poppy seeds, raisins, butter or milk, sugar or honey, rum and vanilla. Sometimes apricot jam, which is one of the most popular jams used in Hungarian cuisine, is substituted for sugar. There is another similar dish called walnut roll or nut roll, which contains a filling of ground walnuts and sugar, optionally enriched with raisins, rum, butter or milk and/or lemon zest. This filling may be spiced with cinnamon, nutmeg, clove or vanilla.

Makowiec

Makowiec

The poppy seed roll is a pastry consisting of a roll of sweet yeast bread with a dense, rich, bittersweet filling of poppy seed. An alternative filling is a paste of minced walnuts, or minced chestnuts. It is popular in Central Europe and parts of Eastern Europe, where it is commonly eaten at Christmas and Easter time. It is traditional in several cuisines, including Polish (strucla z makiem, strucla makowa; poppy seed cake = makowiec), Kashubian (makówc), Hungarian (mákos bejgli), Slovak (makovník), Czech (makový závin), Austrian (Mohnbeugel, Mohnstrudel or Mohnstriezel), Ukrainian (pyrih z makom пирiг з маком or makivnyk маківник), Belarusian (makavy rulet макавы рулет), Bosnian, Croatian and Serbian (makovnjača or štrudla sa makom), Slovenian (makova potica), Romanian (coardă cu mac), Russian (rulet s makom рулет с маком), Lithuanian (aguonų vyniotinis), Latvian (magonmaizite), German (Mohnstrudel), and Yiddish (mohn roll). There are two different doughs used, one with yeast and one without. They dough is made of flour, sugar, egg yolk, milk or sour cream and butter, and yeast. The dough may be flavored with lemon or orange zest or rum. The poppy seed filling may contain ground poppy seeds, raisins, butter or milk, sugar or honey, rum and vanilla. Sometimes apricot jam, which is one of the most popular jams used in Hungarian cuisine, is substituted for sugar. There is another similar dish called walnut roll or nut roll, which contains a filling of ground walnuts and sugar, optionally enriched with raisins, rum, butter or milk and/or lemon zest. This filling may be spiced with cinnamon, nutmeg, clove or vanilla.

Marhuľový koláč

Marhuľový koláč

Medové rezy

Medové rezy

Thin layered spongecake with chocolate, custard and fruit jam

Medovníky

Medovníky

Spiced honey cookies, common during Christmas

Medvedie labky

Medvedie labky

Shortbread cookies, often in the shape of a crescent and dipped in chocolate, common during Christmas

Oblátky

Oblátky

Embossed Christmas wafers

Orechovník

Orechovník

A nut roll is a pastry consisting of a sweet yeast dough that is rolled out very thin, spread with a nut paste made from ground nuts and a sweetener like honey, then rolled up into a log shape. This 'log' is either left long and straight or is often bent into a horseshoe shape, egg washed, baked, and then sliced crosswise. Nut rolls resemble a jelly roll (Swiss roll) but usually with more layers of dough and filling, and resemble strudels but with fewer and less delicate dough layers. Fillings commonly have as their main ingredient ground walnuts or poppy seeds. Nut rolls can be found in the United States and in Central European cuisines. In the United States, "nut roll" is a more or less generic name for pastries of this type, no matter where they originate. Nut rolls are known also by many specific regional names, including: orechovník in Slovak; makowiec in Polish; potica, povitica, gibanica, orahnjača/orehnjača in Slovenian and Serbo-Croatian (walnut variant, makovnjača for variant with poppy seed, in Croatia can also be made with carob); kalács and bejgli in Hungarian; and pastiç (pastiche) or nokul in Turkish. Regional variations on nut rolls are part of weddings, for Easter and Christmas, as well as other celebrations and holidays.

Ovocná torta

Ovocná torta

Fruit cake, commonly made with fresh fruit and whipped cream, similar to a trifle

Palacinky

Palacinky

Palatschinke is a thin crêpe-like variety of pancake of Greco-Roman origin. The dessert is common in the Balkans, Central and Eastern Europe. The dish is of Greco-Roman origin. In 350 BCE, the ancient Greek poets Archestratos and Antiphanes first mentioned plakous. Cato the Elder's short work De agri cultura ("On Farming") from about 160 BC includes an elaborate recipe for placenta. Palatschinke still bears the same name of its Greek and Roman ancestors. The origin of the name comes from the Latin word placenta, which in turn is derived from the Greek word plakous for thin or layered flat breads. The name of the dish has followed a track of borrowing across several languages of Central and Southeastern Europe; the dish originates from the Roman era of Central Europe and the Austrian-German term Palatschinke, the Czech palačinka, the Slovak palacinka, and the Croatian-Serb palačinka are deemed to have been borrowed from Hungarian palacsinta, that in turn from Romanian plăcintă (a cake, a pie), the Romanian word can be traced back to the Latin placenta, meaning "pie, cake".

Palatschinke

Palatschinke

Palatschinke is a thin crêpe-like variety of pancake of Greco-Roman origin. The dessert is common in the Balkans, Central and Eastern Europe. The dish is of Greco-Roman origin. In 350 BCE, the ancient Greek poets Archestratos and Antiphanes first mentioned plakous. Cato the Elder's short work De agri cultura ("On Farming") from about 160 BC includes an elaborate recipe for placenta. Palatschinke still bears the same name of its Greek and Roman ancestors. The origin of the name comes from the Latin word placenta, which in turn is derived from the Greek word plakous for thin or layered flat breads. The name of the dish has followed a track of borrowing across several languages of Central and Southeastern Europe; the dish originates from the Roman era of Central Europe and the Austrian-German term Palatschinke, the Czech palačinka, the Slovak palacinka, and the Croatian-Serb palačinka are deemed to have been borrowed from Hungarian palacsinta, that in turn from Romanian plăcintă (a cake, a pie), the Romanian word can be traced back to the Latin placenta, meaning "pie, cake".

Pampushka

Pampushka

Pampuchy are a type of steamed yeast dumpling (kluski) or doughnut (pączek) in Polish cuisine. A cooked pampuch (sing.) has an oval, flat on the bottom shape, with a bouncy, mushy and soft consistency. Pampuchy or bułki na parze are served hot: either sweet (e.g. with jam or fruit) or savoury (e.g. with sauce or with the addition of meat). Prepared, uncooked pampuchy can be generally bought in most grocery shops in Poland. The Polish term pampuch comes from German Pfannkuchen ('pancake'), which in turn derives from Pfanne ('pan') and Kuchen ('cake') similarly to English 'pancake'. Pampukh, a type of Ukrainian bun or doughnut, derives its name from pampuch.

Panna cotta

Panna cotta

Panna cotta is an Italian dessert of sweetened cream thickened with gelatin and molded. The cream may be aromatized with coffee, vanilla, or other flavorings. The name panna cotta is not mentioned in Italian cookbooks before the 1960s, yet it is often cited as a traditional dessert of the northern Italian region of Piedmont. One unverified story says that it was invented by a Hungarian woman in the Langhe in the early 19th century. An 1879 dictionary mentions a dish called latte inglese (lit. 'English milk'), made of cream cooked with gelatin and molded, although other sources say that latte inglese is made with egg yolks, such as crème anglaise; perhaps the name covered any thickened custard-like preparation. The dish might also come from the French recipe of fromage bavarois from Marie-Antoine Carême in le pâtissier royal parisien, which is the same as the modern panna cotta, except that one part of the cream is whipped to make chantilly and included in the preparation before adding the gelatin.

Parené buchty

Parené buchty

Steamed dumplings filled with poppy seeds, jam, cheese, chocolate

Pavlova

Pavlova

Pavlova is a meringue-based dessert. Originating in either Australia or New Zealand in the early 20th century, it was named after the Russian ballerina Anna Pavlova. Taking the form of a cake-like circular block of baked meringue, pavlova has a crisp crust and soft, light inside. The confection is usually topped with fruit and whipped cream. The name is commonly pronounced /pævˈloʊvə/ pav-LOH-və or /pɑːvˈloʊvə/ pahv-LOH-və, and occasionally closer to the name of the dancer, as /ˈpɑːvləvə/ PAHV-lə-və.

Perky

Perky

Sweet dumplings filled with jam, top with poppy seeds, toasted breadcrumbs, nuts

Perníčky

Perníčky

Gingerbread cookies decorated with icing, common during Christmas

Plnené oriešky

Plnené oriešky

Walnut-shaped walnut cookies, filled with cream, dipped in chocolate

Profiteroles

Profiteroles

A profiterole , chou à la crème ( French: [ʃu a la kʁɛm]), also known alternatively as a cream puff (US), is a filled French choux pastry ball with a typically sweet and moist filling of whipped cream, custard, pastry cream, or ice cream. The puffs may be embellished or left plain or garnished with chocolate sauce, caramel, or a dusting of powdered sugar. Savory profiterole are also made, filled with pureed meats, cheese, and so on. These were formerly common garnishes for soups. The various names may be associated with particular variants of filling or sauce in different places. Choux pastry dough is piped through a pastry bag or dropped with a pair of spoons into small balls and baked to form largely hollow puffs. After cooling, the baked profiteroles are injected with filling using a pastry bag and narrow piping tip, or by slicing off the top, filling them, and reassembling. For sweet profiteroles, additional glazes or decorations may then be added.

Punčové rezy

Punčové rezy

Colorful layered rum punch cake

Rebarborový koláč

Rebarborový koláč

Rhubarb pie is a pie with a rhubarb filling. Rhubarb pie is popular in the United Kingdom, where rhubarb has been cultivated since the 1600s, and the leaf stalks eaten since the 1700s. Besides diced rhubarb, it usually contains a large amount of sugar to balance the tartness of the vegetable. The pie is usually prepared with a bottom crust and a variety of styles of upper crust. In the United States, a lattice-style upper crust is often used. This style of pie is a traditional dessert in the country and is part of New England cuisine. Rhubarb has long been a popular choice for pie filling in the Great Plains and Midwest regions, where fruits were not always readily available.

Rizskoch

Rizskoch

Rice pudding souffle

Roláda

Roláda

A Swiss roll, jelly roll , roll cake, cream roll, roulade or Swiss log or swiss cake —is a type of rolled sponge cake filled with whipped cream, jam, icing, or any type of filling. The origins of the term are unclear; in spite of the name "Swiss roll", the cake is believed to have originated elsewhere in Central Europe, possibly Austria or Slovenia. It appears to have been invented in the nineteenth century, along with Battenberg cake, doughnuts, and Victoria sponge. In the U.S., commercial snack-sized versions of the cake are sold with the brand names Ho Hos, Yodels, Swiss Cake Rolls, and others. A type of roll cake called Yule log is traditionally served at Christmas. The spiral layered shape of the Swiss roll has inspired usage as a descriptive term in other fields, such as the jelly roll fold, a protein fold, the "Swiss roll" metamaterial in optics, and the term jelly roll in science, quilting and other fields.

Rožky

Rožky

Bread rolls or cookies, can be savory or sweet, many different types, shapes and flavors

Rumove gulky

Rumove gulky

Rum balls are a truffle-like confectionery cake of cookie butter flavoured with chocolate and rum. They are roughly the size of a golf ball and often coated in chocolate sprinkles, desiccated coconut, or cocoa. As their name implies, these treats contain rum. Because they are not baked, the alcohol flavour and kick are not neutralized during preparation. Rum balls are especially popular during the holiday season. Rum balls are a popular Christmas treat in England, Australia, Canada, Germany, New Zealand, the United States, Austria, Slovenia, Hungary, Greece and the Czech Republic. In Denmark they are enjoyed year round and known as either romkugle, trøffel or sputnik, depending on the specific region. In Poland, also not necessarily associated with Christmas, the rum ball is known as bajadera . There are many different ways to make rum balls, as recipes vary from region to region and family to family. All rum balls must include chocolate and rum, but the rest of the ingredients vary in kind, form, and amount.

Rýžový nákyp

Rýžový nákyp

Rice pudding cake or soufflé with fruit

Šamrole

Šamrole

Tube-shaped puff pastry filled with pastry cream, whipped cream, custard

Schaumrolle

Schaumrolle

Schaumrollen, or Schillerlocken (lit. foam rolls or Schiller's curls) are an Austrian and German confection. They consist of a cone or tube of puff pastry filled with whipped cream, Bavarian cream or meringue. The pastries are made by wrapping thin pastry strips around a cone shaped metal tube. After baking, they are filled with the "foam", which is usually sweetened whipped cream or meringue. The pastry tubes are often rolled in coarse sugar or powdered sugar before baking, for extra sweetness and a crunchy texture. This is a variety of a cream horn, which was brought to North America by Mennonites from the Austrian-Hungarian Empire. Also popular with immigrants from the Danube region (such as the Danube Swabians), Schaumrollen or Schillerlocken can be made up to five inches long, and are served as a treat on major holidays such as Christmas, as well as at weddings and first Communion celebrations. In Austria, they are consumed throughout the year as a treat or afternoon snack, alongside a cup of coffee. Like many pastries, this dessert is high in calories; an Austrian Schaumrolle is estimated to have almost 200 calories per single piece, of which 46 percent are fats, and 49 percent carbohydrates.

Scheiterhaufen

Scheiterhaufen

Bread pudding with apples, cinnamon, raisins, serve with vanilla sauce

Skalický Trdelník

Skalický Trdelník

Trdelník is a kind of spit cake and variant of Kürtőskalács. It is made from dough that is wrapped around a stick, then baked and topped with sugar and walnut mix. Trdelník has its origins in the northern part of the historical Kingdom of Hungary. In the mid-19th century, it was known as a Slovak dish, and in the 20th century as a Moravian dish. A similar pastry was also popular in the Hungarian-speaking part of Transylvania (in today's Romania), where it is called kürtőskalács. The word trdelník is of Czech-Slovak origin. The root of this word, trdlo, is the name of the wooden tool the cake ingredients are wrapped around during baking (which gives it its traditional hollow shape), and it can also mean "simpleton" in English (see trdlo).

Štedrák

Štedrák

Christmas Eve or New Year's cake, a layered cake made with poppy seeds, plum jam, walnuts and farmer's cheese

Strudel

Strudel

Strudel is a type of layered pastry with a filling that is usually sweet, but savoury fillings are also common. It became popular in the 18th century throughout the Habsburg Empire. Strudel is part of Austrian cuisine and German cuisine but is also common in other Central European cuisines. In Italy it is recognized as a prodotto agroalimentare tradizionale (PAT) of South Tyrol. The oldest strudel recipes (a Millirahmstrudel and a turnip strudel) are from 1696, in a handwritten cookbook at the Wienbibliothek im Rathaus (formerly Wiener Stadtbibliothek). The pastry is probably descended from similar pastries such as börek and baklava.

Šuhajdy

Šuhajdy

Chocolate truffles, may contain hazelnuts, walnuts, coconut

Šúľance

Šúľance

Rolled potato or cottage cheese dumplings with poppy seeds, breadcrumbs, bacon, scrambled eggs

Švestkové knedlíky

Švestkové knedlíky

Plum-filled dumplings

Trdelník

Trdelník

Trdelník is a kind of spit cake and variant of Kürtőskalács. It is made from dough that is wrapped around a stick, then baked and topped with sugar and walnut mix. Trdelník has its origins in the northern part of the historical Kingdom of Hungary. In the mid-19th century, it was known as a Slovak dish, and in the 20th century as a Moravian dish. A similar pastry was also popular in the Hungarian-speaking part of Transylvania (in today's Romania), where it is called kürtőskalács. The word trdelník is of Czech-Slovak origin. The root of this word, trdlo, is the name of the wooden tool the cake ingredients are wrapped around during baking (which gives it its traditional hollow shape), and it can also mean "simpleton" in English (see trdlo).

Trubičky

Trubičky

Thin wafer tubes filled with chocolate, nuts, cocoa, yogurt

Tvarohová torta

Tvarohová torta

Cake made with farmer's cheese, fruit, chocolate

Tvarožník

Tvarožník

Cheese cake, made with farmer's cheese (cottage cheese), raisins

Vdolky

Vdolky

Doughnuts commonly filled with jam and topped with powdered sugar

Venčeky

Venčeky

Wreath-shaped pastries filled with pastry cream, whipped cream, chocolate cream, fruit

Žemlovka

Žemlovka

Žemlovka, žemľovka or Scheiterhaufen is a sweet bread pudding made of apples and rohlíks or veka, soaked in sweet milk. Another variant uses pears instead of apples. The meal is a traditional part of Czech and Slovak cuisine and often appears in canteens.

Zmrzlina

Zmrzlina

Ice cream is a frozen dessert typically made from milk or cream that has been flavoured with a sweetener, either sugar or an alternative, and a spice, such as cocoa or vanilla, or with fruit, such as strawberries or peaches. Food colouring is sometimes added in addition to stabilizers. The mixture is cooled below the freezing point of water and stirred to incorporate air spaces and prevent detectable ice crystals from forming. It can also be made by whisking a flavoured cream base and liquid nitrogen together. The result is a smooth, semi-solid foam that is solid at very low temperatures . It becomes more malleable as its temperature increases. Ice cream may be served in dishes, eaten with a spoon, or licked from edible wafer ice cream cones held by the hands as finger food. Ice cream may be served with other desserts—such as cake or pie—or used as an ingredient in cold dishes—like ice cream floats, sundaes, milkshakes, and ice cream cakes—or in baked items such as Baked Alaska.

Aperol Spritz

Aperol Spritz

Bittersweet Mixed drink made with Prosecco, Aperol (bitter aperitif) and club soda, garnished with an orange slice

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