🥨 Trdelník
Trdelník is a sweet pastry made by wrapping strips of yeast dough around a thick spit, rolling it in sugar, walnuts and cinnamon, and grilling it over an open heat until caramelised. It comes off the spit as a hollow, crisp-shelled tube with a soft inside. It is sold hot from street stalls in Central European old towns.
Diets
Allergens
Contains (in a typical recipe):
What it is made of
Recipe
Ingredients
- 400 g flour
- 7 g dried yeast
- 200 ml warm water
- 3 tbsp oil
- 50 g sugar for the dough
- pinch of salt
- 80 g sugar for coating
- 60 g chopped walnuts
- 2 tsp cinnamon
Method
- Mix flour, yeast, sugar, salt, water and oil into a smooth dough; let it rise 1 hour.
- Roll into long strips about 2 cm wide and wind them around foil-wrapped rolling pins or metal tubes brushed with oil.
- Mix the coating sugar, walnuts and cinnamon and roll the wrapped dough in it.
- Bake at 200 °C for 15–20 minutes, turning, until golden and caramelised.
- Slide off the tubes and serve warm.
How to make it lighter
- Share one trdelník: a full tube is a large portion.
- Use half the coating sugar; cinnamon and walnuts keep the flavour.
- Eat it plain rather than filled with extra sweet fillings.
History
Similar spit cakes are known in several Central European countries, and trdelník is traditionally linked to the Slovak town of Skalica. It became a famous street snack for visitors in Prague and other Czech cities in the 21st century.
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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 →