Trdelnik is one delicious dessert you are sure to find on every corner of Prague.
It's a traditional Czech pastry dough, wrapped around a stick, rolled in cinnamon-walnut and sugar crumb and baked to a crispy perfection.
Servings 15 pastries
I always recommend using digital scale. It yields better precision than measuring cups. I like this digital scale.
For walnut-cinnamon crumb
Mix dry ingredients
In a large bowl, combine 480 grams (about 3 cups or 16.95 oz) of sifted all-purpose flour, 2 tbsp sugar, 1 tsp of active dry yeast and 1 tsp of salt.
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 tbsp 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.
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!
If the dough is too sticky, you can add a few more tablespoons of flour, 1 tablespoon at a time.
Recipe is adapted from Cheshskoe Pechene Trdlo.
Serving: 1Trdelnik | Calories: 247kcal | Carbohydrates: 33.5g | Protein: 6.8g | Fat: 9.9g | Saturated Fat: 3.1g | Cholesterol: 33mg | Sodium: 196mg | Potassium: 101mg | Fiber: 1.6g | Sugar: 6.3g | Calcium: 27mg | Iron: 2mg