Dessert Recipes

Deep-fried dough soaked in sugar syrup, a crispy and sweet treat common in Bosnia and Serbia. Ingredients (Serves 6–8) For the dough: 250 ml water 50 g butter 1 tbsp sugar Pinch of salt 150 g all-purpose flour 2 eggs 1 tsp vanilla extract (optional) For the syrup: 200 g sugar 150 ml water 1 tsp lemon juice 1 tsp rose or orange blossom water (optional) For frying: Vegetable oil Preparation Prepare the syrup: Combine sugar, water, and lemon juice in a saucepan. Bring to a boil,

Layers of filo pastry filled with chopped nuts, sweetened with syrup or honey; popular across the Balkans. Ingredients (Serves 4–6) Ingredients (Serves 6–8) For the pastry: 250 g phyllo dough 150 g unsalted butter, melted For the filling: 200 g walnuts, finely chopped (or a mix of walnuts, pistachios, almonds) 50 g sugar 1 tsp ground cinnamon For the syrup: 200 g sugar 150 ml water 100 g honey 1 tsp lemon juice 1 cinnamon stick (optional) Preparation Prepare the filling: Mix

Meringue-based cake layered with nuts and buttercream, a famous Ukrainian dessert. Ingredients (Serves 8–10) For the meringue layers: 6 egg whites 300 g sugar 200 g chopped hazelnuts, walnuts, or almonds 1 tsp vinegar 1 tsp cornstarch For the buttercream filling: 200 g butter, softened 150 g sweetened condensed milk 50 g cocoa powder (optional, for chocolate flavor) For decoration: Chocolate shavings or nuts Preparation Prepare meringue layers: Preheat oven to 150°C (300°F).

Chimney cake; sweet dough wrapped around a cylinder, baked, and coated with sugar and cinnamon. Ingredients (Serves 4–6) 500 g all-purpose flour 200 ml warm milk 50 g sugar 20 g fresh yeast (or 7 g active dry yeast) 2 eggs 50 g butter, melted 1 pinch of salt For coating: 50 g sugar 1 tsp ground cinnamon Optional: crushed nuts (walnuts, almonds, or hazelnuts) Preparation Prepare the dough: Dissolve yeast in warm milk with a teaspoon of sugar; let it activate for 5–10 minutes.