11 recipes
Small, buttery rolls enriched with mashed potato and folded for extra tenderness - a classic savory bite from early 20th century Central European kitchens.
Honey and spice tea cookies, spiced with cinnamon and clove, brushed with egg yolk and topped with almond halves — they only get better with time.
A rich yeasted cake made from thin rounds of egg-yolk dough, layered with sugar, walnuts, and an optional apricot preserve.
A two-crust pastry with a walnut, chocolate, and rum filling, encased in a buttery rum-scented dough — a rich Central European baking 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 rich four-layer almond torte with two contrasting fillings — vanilla custard and chocolate-hazelnut — finished in a poured chocolate glaze.
A crisp almond shortcrust base layered with ground walnuts, poached apples, apricot jam, and a thick cloud of sweetened whipped cream.
Rich, buttery biscuits shaped through a cookie press, packed with roasted ground hazelnuts and vanilla.
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 richly fruited Central European holiday bread packed with prunes, apricots, dates, dark chocolate, nuts, and homemade quince paste.