This homemade Trdelnik is my favorite way to recreate the street food I fell in love with in Prague. The dough is buttery and tender, and the walnut-cinnamon crust gives it that perfect sweet crunch.
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Why This Recipe Stands Out
I love making Trdelnik because it feels like bringing a little piece of Prague right into my kitchen. It’s warm, crisp, and sweet in all the right ways. Here’s what makes it special:
- Crispy Outside, Soft Inside: The dough bakes up beautifully - golden and crisp on the outside, soft and airy inside. That contrast is what makes every bite so satisfying, just like the flaky layers in these Joulutorttu.
- Simple Ingredients, Big Flavor: You only need a handful of pantry staples but the result tastes like something from a bakery. The cinnamon and walnut coating adds a cozy sweetness that’s hard to beat.
- Fun to Make: Wrapping the dough around the sticks feels a bit like a craft project. It’s hands-on and a little different, which makes it perfect for baking with friends or kids.
- Perfect for Sharing: Trdelniks are meant to be pulled apart and enjoyed warm. They’re great for gatherings or as a sweet afternoon treat, much like a slice of Banketstaaf shared over coffee.
- A Taste of Tradition: This pastry carries the charm of Czech street markets - simple, rustic, and full of heart. Every time I bake it, I’m reminded that the best desserts often come from the simplest traditions.
Key Ingredients
- All-Purpose Flour – The base of the dough that gives Trdelnik its soft yet sturdy texture. If the dough feels too sticky, I add a little more flour, one tablespoon at a time.
- Milk – Adds moisture and helps activate the yeast for a light, tender crumb. Warm milk works best to encourage a good rise.
- Butter – Melted and slightly cooled butter brings richness and flavor to the dough. You can use unsalted butter or swap in a mild oil if needed.
- Eggs – Bind the dough and add a soft, golden color once baked. Room-temperature eggs mix in more smoothly.
- Active Dry Yeast – The leavening agent that makes the dough rise and gives it that airy, bakery-style texture.
- Sugar – Sweetens the dough slightly and helps the yeast activate. A touch of honey can be used instead for a deeper flavor.
- Flour for Dusting – Keeps the dough from sticking to the work surface while rolling and shaping.
- Olive Oil – Used to grease the Trdlo sticks so the baked pastry slides off easily. Any neutral oil will work here.
- Walnuts – Finely chopped and used for the crumb coating. They add a nutty crunch that pairs perfectly with the sweet dough.
- Cinnamon Powder – Brings warmth and aroma to the walnut-sugar coating. Ground cardamom or nutmeg can be used for a slightly different flavor.
- Sugar for Coating – Mixes with cinnamon and walnuts to create a crisp, caramelized crust on the outside of the pastry.
Substitutions and Variations
Here are some of my favorite substitutions and variations:
- Nut Options: I usually use walnuts, but hazelnuts, almonds, or pecans work just as well. You can even mix a few together for extra crunch.
- Spice Mix: Cinnamon is classic, but I sometimes add a pinch of cardamom or nutmeg for a slightly different aroma. You can also skip the spices and roll the baked Trdelnik in plain sugar for a simpler version.
- Filling Ideas: Once baked, I like to fill the hollow center with whipped cream, Nutella, or ice cream. It turns the pastry into a fun dessert cone.
How to Make Trdelnik (Czech Walnut Cinnamon Pastry)
Step 1: In a large bowl, combine flour, sugar, yeast, and salt. Mix well to distribute the ingredients evenly.
Step 2: In a separate bowl, whisk together egg yolks, milk, and melted butter until smooth.
Step 3: Pour the liquid mixture into the dry ingredients and stir until a dense dough forms.
Step 4: Shape the dough into a ball, place it in a clean bowl, cover, and let it rise in a warm spot until nearly doubled in size.
Step 5: While the dough rises, make the Trdlo sticks by rolling old magazines into cylinders, securing them with twine, and covering them tightly with aluminum foil.
Step 6: Prepare the walnut-cinnamon crumb by crushing walnuts in a zipper bag with a rolling pin. Transfer to a bowl and mix with sugar and cinnamon.
Step 7: In a small bowl, beat egg whites until foamy and set aside for brushing. Preheat the oven to 390°F (200°C).
Step 8: Once the dough has risen, sprinkle the work surface with flour and roll the dough into a thin disk about 2–3 millimeters thick.
Step 9: Cut the dough lengthwise into ribbons about 10–15 millimeters wide.
Step 10: Lightly grease each Trdlo stick with olive oil. Wrap the dough strips around the sticks, overlapping slightly as you go. Each Trdlo stick should fit up to 3 Trdelniks with 1 inch distance between them.
Step 11: Brush the wrapped dough with egg white and coat generously with the walnut-cinnamon mixture.
Step 12: Place the sticks on a rimmed baking dish so the dough does not touch the bottom or sides.
Step 13: Bake for 15–20 minutes until golden brown on all sides.
Step 14: Remove from the oven and carefully slide the Trdelnik off the sticks. Serve warm and enjoy.
For full list of ingredients and instructions, see recipe card below.
Frequently Asked Questions
You have few options here. First of all, you can find them easily on Amazon. There's a specifically designed chimney cake stick, like this one. It's a little pricey, but if you're going to use it a lot, it might be worth it. There're also much affordable versions like these Cannoli molds. They can be used for variety of desserts and would be perfect for making Trdelnik as well.
Yes. You can easily make your own by rolling up old magazines or cardboard tubes, securing them with twine, and covering them tightly with aluminum foil. Just make sure to grease them well with olive oil before wrapping the dough.
If the dough sticks to your hands or the surface, sprinkle in a little more flour, one tablespoon at a time. It should be soft but not wet, and easy to roll into ribbons.
Absolutely. Walnuts are traditional, but hazelnuts, almonds, or pecans all work nicely. Just make sure to chop them finely so they stick well to the dough.
The egg whites help the walnut-cinnamon crumb stick and give the pastry a glossy finish. If you prefer, you can brush the dough with a little melted butter instead, though it will be slightly less shiny.
Trdelnik tastes best the day it’s baked, while the outside is still crisp. You can store leftovers in an airtight container at room temperature for up to 2 days. To reheat, place them in a warm oven for a few minutes to refresh the texture.
More Sweet Recipes You'll Enjoy
- Vanilla Sour Cream Cake (Tort Smetannik) – This Tort Smetannik is a healthy dessert that's easy to put together and is absolutely delicious. It is very popular in Ukraine and Russia for a reason. You'll be tempted to reach for the second piece, it is THAT good!
- Russian Tea Cookies Recipe (Snowball Cookies) – Russian Tea Cookies are buttery soft, sugar dusted tea cakes that are so easy to make. Also called Snowball Cookies, these sweet little treats make a delicious little dessert or an afternoon pick-me-up.
- Strawberry Tarts – Easy and no-fail recipe of Strawberry Tarts will delight you with its simplicity and delectable taste. It is a fast and vibrant dessert.
- Yogurt Panna Cotta With Almond Butter And Walnut Streusel – This Yoghurt Panna Cotta With Almond Butter And Walnut Streusel is so easy to make and delicious! Flavored with creamy almond butter and topped with crispy walnut streusel, this healthy Italian dessert is a crowd-pleaser.
Recipe
Trdelnik
Ingredients
I always recommend using digital scale. It yields better precision than measuring cups. I like this digital scale.
For the pastry
- 480 grams (3 cups) all-purpose flour
- 150 ml (⅞ cups) milk
- 5 tablespoon butter melted and slightly cooled
- 2 eggs
- 1 teaspoon active dry yeast
- 2 tablespoon sugar
- 1 teaspoon salt
- 5 tablespoon flour for dusting the working surface
- olive oil for greasing Trdlo sticks
For walnut-cinnamon crumb
- 1 c walnuts
- 5 tablespoon sugar
- 1 teaspoon cinnamon powder
Instructions
Mix dry ingredients
- In a large bowl, combine 480 grams (about 3 cups or 16.95 oz) of sifted all-purpose flour, 2 tablespoon sugar, 1 teaspoon of active dry yeast and 1 teaspoon of salt.
Mix liquid ingredients
- In a medium bowl or large glass, whisk together 2 egg yolks, 150 ml (⅞ cups) of milk and 5 tablespoon of melted butter.
Combine the ingredients and let the dough rise
- Add liquid ingredients to the dry ingredients and mix well. The dough will be quite dense.
- Form the dough into a ball, place it in a bowl, cover and let it rise in a warm place until it almost doubles in size.* (Note 1)
Make Trdlo sticks
- Roll old magazine into a stick and secure it with cooking twine. Tightly cover each stick with aluminum foil and tuck edges inside of a magazine. You’ll need about 5 sticks.
Prepare walnut-cinnamon crumb and preheat the oven
- Place walnuts into a tightly closed zipper bag and pound it with a rolling pin until walnuts are nicely chopped. Transfer the walnuts into a medium bowl and mix them with sugar and cinnamon. In a small bowl, beat the egg whites until foamy. Preheat the oven to 390 F.
Roll out and cut the dough
- When the dough has increased in size, sprinkle working surface with 5 tablespoon of flour and roll the dough into a disk approximately 2-3 millimeters thick.Using a small knife, cut the disk lengthwise into the ribbons of about 10-15 mm wide.
Arrange Trdelnik on a stick
- Grease each Trdlo stick with olive oil. Tightly wrap strips of dough around Trdlo sticks making sure each strip slightly overlaps each other.
Each Trdlo stick should fit up to 3 Trdelniks with 1 inch distance between them. - Brush each Czech Trdelnik with the egg white wash and generously coat with a walnut-cinnamon crumb.
Bake Trdelnik
- Place Trdlo sticks on a rimmed baking dish making sure pastry doesn’t touch the bottom or sides of a dish. Bake Trdelnik for 15-20 minutes until it’s golden on each side. Remove Trdelnik from the oven and slowly slide it off the stick!
- Enjoy!
Notes
Nutrition
Iryna Bychkiv is the founder and writer of the culinary website Lavender & Macarons, where she shares clean, European-inspired recipes that are delicious, easy to prepare, and made with wholesome ingredients. Iryna loves creating meals that are simple yet healthy and unique, including vegan and vegetarian recipes.
Iryna is also a freelance writer for MSN and Associated Press Wire.
Petro says
Delicious!
Keirston says
This didn't rise since the yeast was not mixed with warm liquid and allowed to sit. Ended up with a really dense, useless ball of dough. Unfortunately this was going to be the start of a new Christmas tradition with my son that ended up in the trash today.
Iryna Bychkiv says
Keirston, thank you for trying the Trdelnik recipe, and I’m so sorry to hear it didn’t turn out as expected! It sounds like there might have been an issue with the dough rising, which can sometimes happen if the yeast doesn’t get activated properly. I truly appreciate your feedback, and I might give this recipe another go to double-check everything and see if any adjustments are needed.
Julia says
It is a traditional Hungarian desert
Debra says
I didn’t know Hungary had any deserts…..
Suzannah says
150 ml and 7/8 cup of milk are not the same amount. Should it be 3/4 cup?
Iryna says
Hi Suzannah! Sorry for the late response. 7/8 is a typo, the correct amount of milk is 150 ml or about 2/3 of a cup minus 2 tbsp.
Jakub says
While it is good, it is not Czech, it it is made by a Hungarian that lives in Slovakia, and there is nothing Czech or Christmas about it. Just because you see Trdelnik all over Praha, doesn't mean it is their tradition.
Iryna says
Jakub, thank you for your insights! Indeed, Trdelnik was first created in Slovakia and became popular in Czech Republic only in the 21st century. In my post I specifically wanted to address how Trdelnik has become a mainstream product on the streets of Prague. And while's it's not technically a Christmas treat, in my opinion it's a wonderful addition to a Christmas menu:)