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Trdelnik Recipe - Prague spit cakes on a white napkin against blue background.
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Trdelnik

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.
Course Dessert
Cuisine Czech
Keyword crispy, Czech, pastry, Prague, recept
Prep Time 45 minutes
Cook Time 20 minutes
Total Time 1 hour 5 minutes
Servings 15 pastries
Calories 247kcal
Author Iryna

Ingredients

I always recommend using digital scale. It yields better precision than measuring cups. I like this digital scale.

    For the pastry

    For walnut-cinnamon crumb

    Instructions

    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.

    Mix liquid ingredients

    • In a medium bowl or large glass, whisk together 2 egg yolks, 150 ml (⅞ cups) of milk and 5 tbsp 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 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.

     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

    Note 1
    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.

    Nutrition

    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