🍫 Bajadera
Bajadera is a Croatian layered confection of hazelnut nougat and chocolate pressed between thin wafer sheets and cut into small diamonds or squares. Each bite is dense, nutty and chocolatey, with a soft praline centre and a light crunch from the wafers. It is served in small pieces with coffee, especially at Christmas and family celebrations.
Diets
Allergens
Contains (in a typical recipe):
What it is made of
Recipe
Ingredients
- 200 g hazelnuts, toasted and ground
- 200 g dark chocolate
- 200 g nougat, chopped
- 100 g sugar
- 4 round wafer sheets
- 50 ml water
Method
- Dissolve the sugar in the water over low heat and simmer for 2 minutes.
- Melt the nougat and half of the chocolate into the syrup, then stir in the ground hazelnuts.
- Spread the mixture between the wafer sheets, pressing each layer flat.
- Melt the remaining chocolate and spread it over the top layer.
- Weigh down lightly and chill for at least 2 hours, then cut into small diamonds.
How to make it lighter
- It is calorie-dense, so cut the pieces small — a 20 g diamond is a satisfying treat with coffee.
- Plate one or two pieces instead of eating from the box.
- Use a thinner top layer of chocolate to trim a little sugar and fat.
History
Bajadera is best known as a boxed praline produced in Zagreb since the mid-20th century, and homemade versions became a fixture of festive cookie platters across Croatia and the wider former Yugoslavia.
Count it in one photo
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Values are estimates per 100 g for a typical recipe; home and restaurant versions vary. Diets and allergens are worked out from the ingredients of a typical recipe — always check with whoever cooked the dish. Not medical advice. Nutrition data: Me Nutrition dish database v13. How we count →