13 recipes
Small, buttery rolls enriched with mashed potato and folded for extra tenderness - a classic savory bite from early 20th century Central European kitchens.
A two-crust pastry with a walnut, chocolate, and rum filling, encased in a buttery rum-scented dough — a rich Central European baking classic.
Thin, delicate egg crepes with very little flour, pan-fried and rolled around jam, finished with vanilla sugar — a simple Central European classic.
Delicate butter cookies made with hard-boiled egg yolks, rolled into crescents and coated in vanilla sugar — a forgotten Central European baking technique.
A pale pastry crust topped with fresh peaches and a chilled almond custard cream, cooked over a double boiler — a light Central European fruit dessert.
A rich four-layer almond torte with two contrasting fillings — vanilla custard and chocolate-hazelnut — finished in a poured chocolate glaze.
Traditional apricot cream cake combining sponge, vanilla custard, and meringue for a timeless European flavor.
Crisp almond shortcrust stacked in three layers with raspberry jam and finished with a dark chocolate glaze — a classic Central European bar cookie.
Flourless almond meringue cake with dark chocolate, candied orange peel, and a poured chocolate glaze — light as snow, rich as the season.
Enriched yeast dough rolled with butter and sugar, cut into roses, baked with a vanilla milk glaze, and served with a poured caramel custard cream.
Tender yeast rolls enriched with sour cream and egg yolks, filled with a sweet walnut paste. A rich Central European pastry.
Flaky yeasted pastry laminated with raw pork fatback, filled with milk-cooked walnuts, raisins, and lemon zest. Sliced and dusted with sugar.
A luxurious Bohemian yeast pastry featuring a rich butter dough, apricot jam centers, and a towering 'snow' meringue crown.