8 Finger-licking Croatian Desserts

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Croatian cuisine is anything but boring. And when it comes to Croatian desserts… well, let’s just say that the term “finger-licking” doesn’t even do them justice. If you ever find yourself craving something sweet, don’t pass on these delicious goodies.


In a nutshell, the orahnjača is a nut roll (pun not intended). The traditional Croatian variant can be a sweet and spongy or a crispy roll, which is perfectly complimented by walnuts and carob despite its texture. There are various recipes for this ever-classic dessert, which you can find in many bakeries/ supermarkets. But if you’re up to some kneading, you’ll be ah-mazed by the taste of the homemade orahnjača.

Full recipe: here

Samoborska kremšnita

The famous Samoborska kremšnita is a creamy heaven on Earth with its signature thin, crispy puff pastry top and its soft filling on the inside. Allegedly dating back to the early 1900s, it’s still one of the most popular Croatian desserts even today. The combination of whipped and custard cream filling makes it a bit lighter than other similar desserts, but make no mistake – it’s the opposite of a light coffee cake.

Full recipe: here

Rab cake

Speaking of cakes, here’s one every Croat knows – Rapska torta or Rab cake. Once reserved only for the aristocratic few who could afford it, nowadays it’s popular among foreigners and eaten by Croats mostly during festivities like weddings and other gatherings. Shaped in the form of a spiral and filled with almond, egg, sugar and Maraschino liqueur stuffing, the Rab cake originated on the island of Rab at some point during the early medieval times.

Full recipe: here

Međimurska gibanica

Slavic layered cakes are found in countless variations all over the continent, but the gibanica pastry from the Međimurje region stands out with its flavorful combination of quark cheese, grated apples, walnuts soaked in milk and a spoonful of yogurt or sour cream served on top. Some variations of this traditional dessert call for raisins, custard cheese, poppy seeds, cinnamon and other flavor-boosting ingredients. But regardless of the formula, if baked properly, the Međimurska gibanica will be an unforgettable treat for your taste buds.

Full recipe: here


Spongy, fluffy, chocolaty and covered in coconut shavings – once you’ve tasted the Croatian čupavci, there’s no going back. You can find these in other Slavic countries too, including Bosnia and Herzegovina, Slovenia and Romania. Also known as coconut bars or lamington, the Croatian čupavci are favored by youngsters and adults alike, and they are super easy to prepare at home.

Full recipe: here


While we’re on the subject of chocolaty bars, you must try the Bajadera cake. Hearty, palatable and rich in flavor, the Bajadera cake bars are something every Croat knows. One of the many great things about this dessert is that there are no-bake versions of it, which significantly simplify your slaving in the kitchen. Of course, you can also buy it at almost any confectioner or bakery and due to its popularity, you can find a plethora of different variations of it all over Croatia.

Full recipe: here

Split cake

Split is famous for many things and the Split torte is one of them. The raisins, figs and nuts (usually walnuts) take the spotlight, but their combination with the sugary layers is what makes this cake truly perfect. Preparing the dessert at home can be a bit tough for a first-time baker, so if you’re not familiar with the basics, my advice is to try out the commercially sold Split cake at a café before trying to replicate its taste and texture at home.

Full recipe: here

Croatian fruit strudel

Blueberry, cherry, date, raspberry and apples are the most common fillings for the Croatian strudel with the cherries and apples being the most popular choice of fruit. It really is one of the easiest desserts, especially given the fact that it calls for store-bought phyllo/ pastry dough that doesn’t require any kneading on the cook’s part. Most strudel recipes are with walnuts, but you can also include other nuts, citrus zest and raisins.

Full recipe: here

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