Macedonian cuisine

Showing posts with label Desserts. Show all posts

Definitely the most delicious baklava that came out of my kitchen was this one. This time I had perfect filo sheets—thin, elastic, and easy to roll which made the process smooth and enjoyable. The end result? A baklava that was crisp on the outside, syrupy inside, and absolutely irresistible. Especially the next day, the flavors were even deeper and richer. Everyone who tried it closed their eyes and just said, yum yum yum.

For this recipe, I used thin filo for pie (20 sheets in the pack, I used 20+20, double dose) and a rectangular tray. The shape is entirely up to your preference, but the rectangular form makes it easier to arrange the rolls neatly.

In the first tray, I added cocoa powder in the semolina mixture.

Ingredients

For the baklava (1 dose)

500 g filo layers for baklava/pie (20 sheets)
300 g crushed walnuts (keep some slightly bigger pieces for texture)
100 g roasted semolina
1 tbsp cinnamon
2 tbsp vanilla sugar
100 g melted margarine
100 ml oil

For the syrup

800 g sugar
900 ml water
2–3 slices of lemon

Preparation

Step 1: Make the syrup

In a saucepan, combine water, sugar, and lemon slices.
Boil for about 15 minutes until slightly thickened.
Leave it to cool at room temperature.

Step 2: Prepare the filling

Roast the semolina in a dry pan until it turns slightly golden. Stir constantly.
Add cinnamon and vanilla sugar. Mix well. Add cocoa powder if you want chocolate taste.
Keep the crushed walnuts in a separate bowl.

Step 3: Prepare the fat mixture

Melt the margarine, add the oil, and stir.

Step 4: Assemble the baklava

Take one filo sheet, brush with the margarine-oil mixture.
Sprinkle with about 1.5 tbsp of the semolina mixture.
Place another sheet on top, brush again, then sprinkle with 2 handfuls of walnuts.
Roll the 2 sheets carefully in a roll.
Transfer the roll to the rectangular tray aligned with baking paper.
Repeat with the remaining sheets—you should end up with 10 rolls in total.

Step 5: Bake

Brush the rolls with the remaining margarine-oil mixture and cut bakkava.
Bake at 200°C (390°F) for 7–8 minutes.
Reduce heat to 180°C (350°F) and bake another 30 minutes or earlier until golden brown.

Step 6: Add the syrup

Let the baklava rest for 2–3 minutes after baking.
Remove the lemon slices from the cooled syrup.
Pour the syrup evenly over the warm baklava (previously remove baking paper).
From time to time, spoon syrup over the top layer so it absorbs well.
Add fresh lemon circles between pieces if desired.

Step 7: Rest and enjoy

Let the baklava cool completely.
Cover with foil and refrigerate.
The flavor is at its peak after 24 hours.

✨ Cheers to the most lean, crisp, nutty, and syrupy baklava you’ll ever make at home!

Looking for a quick, no-bake dessert that tastes like childhood wrapped in chocolate and peanuts? This biscuit roll with peanuts takes just a few minutes to prepare (no oven, no mixer!), and the result is a creamy, crunchy dessert that beats any candy bar. Perfect for lazy days, unexpected guests, or when you just need something sweet with your coffee.

⭐ Ingredients

(Serves: 10–12 slices | Prep time: 10 minutes | Chill time: 4 hours)

500 g plain tea biscuits (or graham crackers)
120 g sugar
60 g unsweetened cocoa powder
10 g vanilla sugar (or 1 tsp vanilla extract)
250 ml milk (room temperature)
150 g butter (unsalted)
220 g roasted peanuts (divided: 120 g for the mixture, 100 g for coating)
Optional: coconut flakes, hazelnuts, or chocolate sprinkles for coating

🥣 Instructions

Step 1: Crush the Biscuits
Place the biscuits in a large bowl and break them into small chunks by hand (not crumbs – think mini pieces).

Step 2: Chop the Peanuts
Use a blender or knife to chop the peanuts. Add 120 g to the biscuits and keep 100 g aside for decoration.

Step 3: Make the Cocoa Syrup
In a saucepan, combine sugar, cocoa, and vanilla sugar. Gradually stir in the milk and bring to a gentle boil over low heat. Once it thickens slightly, remove from heat and stir in the butter until fully melted and smooth.

Step 4: Mix It All Together
Pour the warm cocoa syrup over the biscuit and peanut mix. Stir gently with a spatula until all the dry ingredients are coated and form a soft, moldable dough.

Step 5: Shape the Roll
Place the mixture on a sheet of baking paper or nylon foil. Shape into a thick log using your hands or by rolling with the help of the paper. Wrap tightly and refrigerate for 4 hours or overnight to firm up.

Step 6: Decorate
Unwrap the roll and brush it lightly with melted butter. Roll it over the remaining chopped peanuts or coat with coconut flakes. Slice and serve.

💡 Tips & Variations

Want it extra chocolatey? Add melted chocolate to the syrup.
Swap peanuts for walnuts, almonds, or hazelnuts.
Add raisins or chopped dates for a chewy twist.
Great for freezing – just wrap in cling film and freeze for up to a

Looks like an ordinary cake, right? Wrong. This is the undercover boss of desserts. Made with 5 eggs and a modest 100 grams of walnuts, it walks in like “I’m just a simple traybake,” and leaves everyone licking the pan. Creamy, fluffy, and dangerously addictive, this cake just melts in your mouth. Bake it once and prepare for unexpected guests, suspicious neighbors, and family members who suddenly remember your birthday.

Ingredients

For the sponge

5 eggs
150 g sugar
10 g vanilla sugar (or 1 tsp vanilla extract)
60 ml cold water
220 g flour
12 g baking powder (about 1 tbsp)

For the filling

1 L milk
7 tbsp sugar
4 tbsp flour
4 tbsp corn starch
2 tbsp cocoa powder
200 ml heavy cream
100 g ground walnuts
80 ml cold milk (to moisten the cake base)

Directions

1. Prepare the sponge

Whisk eggs with sugar and vanilla sugar until pale and fluffy.
Gradually add cold water, whisking gently.
Sift in flour and baking powder; fold carefully until smooth.
Pour batter into a greased and floured baking pan.

2. Bake

Preheat oven to about 180 °C (350 °F).
Bake the sponge for approximately 20–25 minutes, or until golden and springy on touch.
Remove from oven and let cool slightly.

3. Make the filling

In a saucepan, whisk together sugar, flour, corn starch, and cocoa powder.
Gradually add milk, stirring until smooth.
Cook over medium heat, stirring constantly until mixture thickens into a pudding-like consistency.
Cover with plastic wrap to avoid forming a crust and fully cool down, then fold in the heavy cream.
Divide the filling into two parts. Add ground walnuts to one half.

4. Assemble

Once the sponge is cooled, slice the sponge horizontally into 2 equal layers. Lightly moisten its top layer with the 80 ml of cold milk.
Spread the walnut–cream filling evenly over the sponge layer.
Add the second sponge layer on top.
Spread the plain chocolate cream over it.
Sprinkle with ground walnuts.

5. Chill & Serve

Allow the cake to cool completely, ideally refrigerate for 1–2 hours to set.
Cut into portions and enjoy the melt-in-your-mouth texture.

This cake is praised for its irresistible taste and velvety texture that literally “melts in your mouth.” A simple but elegant treat perfect for any occasion.

This cake is what happens when a banana, a carrot, and a bar of chocolate walk into your kitchen and decide to throw a party. Moist, rich, and absurdly easy to make, it’s perfect for those moments when your bananas look like they’ve seen better days and your carrot is wondering why it’s not in a salad.

The grated carrot disappears into the softness (no one will guess it's in there), while the chocolate chunks pop up like surprise hugs. Add a dash of cinnamon, a bit of nutmeg, and a handful of ground walnuts—and you’ve officially baked something that tastes like comfort and smells like someone’s grandma knew exactly what she was doing.

Warning: highly addictive. May cause family members to “just try a small piece” until it’s gone.

📋 Ingredients

4 eggs
170 g sugar
60 g sour cream
100 g melted butter
2 large bananas, mashed
~50 g grated carrot (about 1 small carrot)
280 g flour
¼ tsp baking soda
1 tsp baking powder
pinch of salt
½ tsp cinnamon
pinch of freshly grated nutmeg
1 packet vanilla sugar or 1 tsp vanilla extract
50 g chopped dark chocolate
5 tsp ground walnuts

Glaze & decoration (optional):

100 g dark chocolate
2 tbsp neutral oil
Sprinkles or more chopped nuts

🧑‍🍳 Preparation

Beat the eggs with sugar until light and creamy.
Stir in melted butter, sour cream, mashed bananas, and grated carrot.
Add vanilla, chopped chocolate, and ground walnuts.
In a separate bowl, mix dry ingredients: flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
Combine wet and dry ingredients gently until fully incorporated.
Pour the batter into a lined rectangular pan.
Bake at 180°C for around 30 minutes, or until a toothpick inserted in the center comes out clean.
Let it cool completely.
For the glaze: melt the chocolate with oil and pour over the cooled cake. Decorate as desired.

This cake is naturally moist thanks to the banana and carrot combo.
The chopped chocolate gives lovely pockets of richness.
Ground walnuts add depth and subtle crunch.
For an extra touch, serve with whipped cream or dust with powdered sugar.

Every Macedonian baba has that one recipe she guards like treasure. For mine, it was this one — green walnut preserve. Known locally as слатко од зелени ореви, this delicacy is a symbol of hospitality, patience, and old-world wisdom. The process is long, a bit messy, but the result? Pure magic in a spoon.

We serve it with the traditional way - one dark glossy walnut in syrup, a glass of cold water, and a smile that says: Welcome, you're home.

📝 Ingredients:

100 young green walnuts (picked in May or early June)
1 kg sugar
500 ml water
1–2 lemons, sliced
1 tsp citric acid (лимонтус) or juice of ½ lemon
Optional: 5–6 cloves or 1 cinnamon stick

🕰️ Preparation Steps:

1. Choose the Right Walnuts

Use only young, green walnuts that can be pierced easily with a needle. These should be picked before St. Elijah’s Day — typically before mid-June in Macedonia.

👉 Tip: Wear gloves. Walnut juice stains fingers like ink.

2. Peeling and Soaking – The Detox Phase

Peel off the green outer layer.
Place the peeled walnuts in a large bowl of cold water.
Soak for 10 to 14 days, changing the water twice daily.
On the last day, pierce each walnut with a fork to help the syrup absorb better.

3. Blanching – Bitterness Removal

Boil the walnuts in fresh water for 5–7 minutes.
Drain and rinse.
Repeat this blanching 3 times total, always using fresh water.
This step removes bitterness and softens the texture.

4. Lemon Soak

Soak the boiled walnuts in cold water with lemon slices for 2 hours.
This helps preserve color and adds a hint of citrus.

5. Making the Syrup

Combine 1 kg sugar and 500 ml water in a wide pot.
Simmer for 10–15 minutes until it forms a light syrup.
Add the walnuts, lemon slices, and optional cloves/cinnamon.
Cook on low heat for 45–60 minutes, stirring gently.
Skim off any foam.

6. Final Touch

Stir in 1 tsp citric acid (or lemon juice) just before turning off the heat.
Let it simmer 2 more minutes.

7. Cool and Jar

Let the preserve cool for 15–20 minutes.
Spoon into sterilized jars while warm.
Seal tightly and store in a cool, dark place.

🥄 How to Serve:

Serve one-two walnuts in syrup on a spoon, always with a glass of cold water. It’s tradition, culture, and care served on porcelain.

📌 Notes & Tips:

This recipe yields about 3–4 small jars.
The preserve will darken beautifully over time.
Keeps well for over a year when stored properly.

You know those desserts that make you forget your name and eat like your childhood self again? These Imperial Bars do exactly that. They’re a royal combination of soft, nutty base, creamy custard, and a rich walnut topping that turns every bite into a celebration. A bit nostalgic, a bit sinful, but always worth it.

Ingredients (for a 36×27 cm baking tray)

Layer 1 – Fluffy walnut base

150 g unsalted butter (room temp)
150 g powdered sugar
150 g ground walnuts
100 g all-purpose flour
4 egg whites (beaten stiff)

Layer 2 – Custard glow-up

4 egg yolks
100 g powdered sugar
1 tsp vanilla extract

Layer 3 – Walnut cream finale

50 ml milk
100 g ground walnuts
100 g powdered sugar
100 g unsalted butter (room temp)
1 tsp vanilla extract

Topping

50–100 g extra ground walnuts (for sprinkling)

Instructions

1. First Layer: Nutty base

Cream the butter and powdered sugar until fluffy.
Add flour and ground walnuts; mix gently.
Fold in stiff egg whites with a spatula – don’t deflate!
Spread in a baking tray lined with parchment paper and bake at 180 °C (350 °F) for about 30 minutes, until lightly golden and firm.

2. Second Layer: Custard magic

Beat the egg yolks with sugar and vanilla until pale and creamy.
Spread this over the slightly cooled base (not hot!).
Return to oven at 150 °C (300 °F) for 20–25 minutes – it should set, not fully bake.
Turn off the oven and let it cool inside with the door cracked.

3. Third Layer: Creamy walnut top

Heat milk and pour over the ground walnuts. Let them absorb and cool.
Mix butter and powdered sugar until creamy.
Combine with walnuts and vanilla – spread evenly on the cooled custard layer.
Sprinkle extra ground walnuts on top.

4. Chill & Cut

Cover the tray with foil and refrigerate for at least 6–8 hours (overnight is best).
Cut into bars or fingers about 2 cm wide.
Store in the fridge – if they last more than a day. (Unlikely.

Cherry season and afternoon coffee go hand in hand here, so I decided to revive an old‐school favourite my grandma swore by: lenja pita. The name literally means “lazy pie” because the batter comes together in a flash, yet the result tastes like you baked all day. I add a hint of lemon zest and a whisper of cinnamon—little Macedonian touches that lift the flavour without stealing the show. Serve it chilled on a shaded balcony, and you will hear that first crispy-soft bite echo down the street.

Ingredients (20 × 30 cm pan)

Batter

2 eggs, separated
1 cup (200 g) sugar
1 cup (240 ml) plain yogurt
½ cup (120 ml) neutral oil
2½ cups (about 300 g) all-purpose flour
10 g baking powder (1 sachet)
1 tsp vanilla sugar
Finely grated zest of ½ lemon (my twist)

Cherry filling

700 g pitted sour cherries (fresh, frozen, or jarred, well-drained)
4 Tbsp sugar (adjust to your cherries)
1 packet raspberry-flavoured pudding powder or 40 g cornstarch
3–4 Tbsp cold water
Pinch of ground cinnamon (optional but delicious)

Preparation:

Preheat & prepare pan
Heat oven to 200 °C (390 °F). Line the pan with baking paper.
Whip the batter
- Beat egg whites to soft peaks.
- Add sugar gradually, then yolks, beating until light.
- Pour in oil, yogurt, vanilla sugar, and lemon zest; mix briefly.
- Sift in flour and baking powder; fold with a spatula until just combined.
Bake the base
Spread half the batter in the pan. Bake 8–10 min until the surface sets but stays pale.
Make the filling
While the base bakes, simmer cherries with sugar for 5 min. Stir pudding powder (or cornstarch) into cold water, drizzle into cherries, and cook 1 min until the sauce thickens.
Assemble
Spoon hot cherry filling over the warm base. Dollop or drizzle the rest of the batter on top and gently level.
Final bake
Return to oven for 20–25 min until the top is golden and a skewer inserted through the upper layer comes out clean.
Cool & serve
Let the pie cool completely, then dust with icing sugar or pour a thin chocolate glaze. Slice into neat bars and enjoy with Turkish coffee.

Tiny tips

Swap ¼ cup flour for fine semolina for a crumbly, biscuit-like bite.
If using fresh cherries, toss them with 1 Tbsp cornstarch before cooking to keep the filling set.
The pie freezes beautifully—stack slices with baking paper between, wrap, and store up to three months.

These poppy-seed strudel rolls are rich, comforting, and just cheeky enough to make you believe you can dig mines or conquer hills after devouring more than one piece. Skip your diet—these are meant to be enjoyed!

This is another recipe from my aunt who lived in Croatia and she managed to combine both food cultures the best way possible❤️

Ingredients

Dough

500 g all-purpose flour
Pinch of salt
50 ml vegetable oil
lukewarm water (about 200–250 mL)

Filling

700 g ground poppy seeds
300 g sugar (adjust to taste)
500 ml milk
250 g butter, melted
700 ml heavy cream (min. 30–35% fat)
1 packet vanilla sugar (or 1 tsp vanilla extract)
1 egg

Preparation:

1. Prepare the dough

Mix flour, salt, oil, and just enough lukewarm water to form a soft, elastic dough.
Coat the dough with oil, cover, and let it rest for 30 minutes.

2. Make the filling

Heat the milk, then add the ground poppy seeds, sugar, butter, and vanilla.
Cook gently until thickened, then cool slightly.
Stir in the egg yolk and half the cream.
Whip the egg white with the remaining cream until firm peaks form, then fold gently into the poppy mixture.

3. Assemble

Roll dough thinly—think strudel or burek level thin. Trim edges.
Spread the poppy filling evenly across the dough.
Roll up like a log and cut to fit your baking tray.
Place the pieces snugly in a greased baking dish.
Pour the remaining cream over the rolls.

4. Bake & serve

Bake at 180 °C (350 °F) for ~30 minutes, until golden and bubbling.
Dust with powdered sugar and serve warm.

Tips & Personal Touches

Sugar toggle: Traditionally around 300 g, but feel free to go lighter—or heavier, if you're feeling indulgent.
Texture talk: The dough should be so thin it quivers under your hands.
Substitutes for heavy cream:
- 🥛 500 ml milk + 200 ml melted butter (blend for a heavy cream substitute)
- 🧀 350 g mascarpone + 350 ml milk (mix well — richer and thicker)
- 🥄 700 ml evaporated milk (good for cooking, not whipping)
Serving size: Make 12–16 smaller rolls or 8 hearty ones; they’re substantial!

Clear layout – steps, ingredients, and tips

Looking for a unique pistachio dessert that combines tradition and trend and it's not Dubai chocolate? This Pistachio Krempita recipe adds a nutty twist to a beloved Balkan classic - perfect for impressing guests or treating yourself to a creamy, dreamy bite of nostalgia.

Pistachios have taken the food world by storm in 2025, becoming a top-searched ingredient thanks to their luxurious flavor and eye-catching color. From viral TikTok desserts to high-end patisserie, pistachios are everywhere.

What Is Krempita?

Krempita is a traditional dessert popular across the Balkans, especially in Macedonia, Serbia, and Croatia. It features layers of flaky pastry filled with rich vanilla custard and topped with whipped cream. Our version keeps the spirit but adds a creamy pistachio custard that takes it to the next level.

Ingredients

For the pastry:

1 pack puff pastry

For the pistachio custard:

500 ml milk
100 g sugar
2 egg yolks
2 tbsp cornstarch
2 tbsp all-purpose flour
100 g ground unsalted pistachios
50 g butter
1 tsp vanilla extract

For the whipped cream:

200 ml heavy cream

For sprinkling:

1 tbsp powdered sugar
Crushed pistachios for garnish (if desired)

Instructions

1. Bake the Pastry

Bake puff pastry sheets at 200°C until golden.
Let one sheet cool and cut into serving-sized squares.

2. Make the Pistachio Custard

Heat milk in a saucepan.
In a bowl, whisk yolks, sugar, flour, and cornstarch.
Slowly stir in warm milk.
Cook until thickened, then stir in pistachios, butter, and vanilla.
Cool completely.

3. Whip the Cream

Beat heavy cream until soft peaks form.

4. Assemble the Layers

Bottom: 1 whole pastry sheet
Middle: Pistachio custard
Above: Whipped cream
Finish: Pastry squares + powdered sugar + chopped pistachios

5. Chill and Serve

Refrigerate at least 2 hours. Slice and serve cold.

This dessert is the perfect fusion of traditional Macedonian cuisine and modern flavor trends. It’s easy to prepare, visually stunning, and sure to be a hit whether you're serving it at home or adding it to your bakery menu.

There’s something magical about the aroma of freshly baked sweet bread wafting through the house. Kozinjak, or Easter Bread, is a treasured recipe in many Balkan households. It’s rich, soft, and full of comforting citrusy flavors - perfect for holidays or any special moment. I’ve made a few personal adjustments to make this recipe even more delicious!

Easter bread

Ingredients:

Dough:

5 small eggs
50 g fresh yeast
250 g sugar
1 tsp vanilla sugar
200 ml melted butter
250 ml warm milk
About 900 g to 1 kg of flour (adjust as needed)
1 tsp salt
Zest of 2 lemons
Zest of 2 oranges
A handful of raisins
A splash of rum or orange juice (for soaking raisins)

For brushing:

1 egg
2 tbsp sour cream or milk

Instructions:

1. Prepare the raisins:
Soak the raisins in a bit of rum or orange juice for a few hours or overnight. This step adds a burst of flavor and keeps them juicy during baking.

2. Activate the yeast:
Crumble the yeast into a deep bowl. Add warm milk and stir gently until it dissolves completely.

3. Mix the base dough:
Add sugar, vanilla sugar, salt, lemon and orange zest into the bowl. Mix well. Slowly add in the melted butter and about half of the flour. Stir with a wooden spoon until well combined. Let the mixture rest for about 15 minutes.

4. Whip the eggs:
Separate the egg yolks and whites. Beat the yolks until creamy and add them to the dough. Beat the egg whites into stiff peaks and gently fold them in as well.

5. Knead the dough:
Gradually add the remaining flour while gently mixing. Once the dough becomes harder to stir with a spoon, knead it by hand or with a dough hook for about 10 minutes, adding flour as needed. Incorporate the soaked raisins at the end. The dough should remain slightly sticky but manageable.

6. Shape the loaves:
Divide the dough into three equal parts. You can braid each loaf using three strands, then place each braid into a loaf pan lined with parchment paper. Let them rise for 1.5 to 2 hours in a warm place, or until doubled in size.

7. Brush and bake:
Whisk the egg with sour cream or milk and a pinch of salt. Brush the risen loaves with this mixture. Bake in a preheated oven at 180°C (350°F) for about 35–40 minutes, or until golden brown and baked through.

8. Cool and enjoy (or freeze):
Let the loaves cool completely on a wire rack. You can slice and enjoy immediately—or freeze for later. They taste amazing fresh or toasted with butter and jam!

Why You’ll Love This Kozinjak:

Traditional but with a twist
Bursting with citrus aroma
Moist, fluffy, and slightly sweet
Great for Easter or festive gatherings
Freezes well for future cravings

Ingredients

For the baklava (1 dose)

For the syrup

Preparation

Step 1: Make the syrup

Step 2: Prepare the filling

Step 3: Prepare the fat mixture

Step 4: Assemble the baklava

Step 5: Bake

Step 6: Add the syrup

Step 7: Rest and enjoy

Ingredients

For the cake:

For the crumble topping:

Preparation

Tips & Variations

Ingredients

Instructions

Tips for Success

⭐ Ingredients

🥣 Instructions

💡 Tips & Variations

🧁 Ingredients for the sponge:

🍶 Filling:

🌀 Assembling the roll:

❄️ Chill and serve:

Ingredients

For the sponge

For the filling

Directions

1. Prepare the sponge

2. Bake

3. Make the filling

4. Assemble

5. Chill & Serve

📝 Ingredients:

👩‍🍳 Preparation:

🍽️ Serving suggestion:

📋 Ingredients

🧑‍🍳 Preparation

📝 Ingredients:

🕰️ Preparation Steps:

1. Choose the Right Walnuts

2. Peeling and Soaking – The Detox Phase

3. Blanching – Bitterness Removal

4. Lemon Soak

5. Making the Syrup

6. Final Touch

7. Cool and Jar

🥄 How to Serve:

📌 Notes & Tips:

🥄 Ingredients

🔥 Let’s Bake This Beauty

🍯 The Syrup Seduction

🖤 Serve Cold. Fall in Love. Repeat.

Ingredients (for a 36×27 cm baking tray)

Layer 1 – Fluffy walnut base

Layer 2 – Custard glow-up

Layer 3 – Walnut cream finale

Topping

Instructions

1. First Layer: Nutty base

2. Second Layer: Custard magic

3. Third Layer: Creamy walnut top

4. Chill & Cut

Ingredients (20 × 30 cm pan)

Preparation:

Tiny tips

Ingredients

Instructions

📝 Tips & Variations

Ingredients

Dough

Filling

Preparation:

1. Prepare the dough

2. Make the filling

3. Assemble

4. Bake & serve

Tips & Personal Touches