• Geta Titean

    My Conscious Eating: Sneaking into a Bosnian Kitchen: Bosnian Sirnica Pie Recipe and Making Perfect Phyllo Dough

  • Joan Gianou

    How to Make Phyllo Pastry: handmade phyllo dough

  • Renata Centelege

    Bosnian food, cakes and drinks <3

More from this board

Bosnian Plum Crumble Pie - Sljivopita.

There were multiple cafes on every block selling all types of cakes, pastries, and desserts. We found everything to be quite good, though nothing was nearly as sweet or as rich as we would have expected.

Bosnian lamingtons or cupavci are made with sponge cake, custard, chocolate and coconut.

Jabukovača – Bosnian pastry made of filo dough stuffed with apples.

Ruske kape (Trans. Russian Caps) are a type of cake dessert served in ex-Yugoslavia countries, especially in Serbia, Bosnia, and Croatia. It usually comes in a 6-inch-wide, round serving and includes coconut around the edge or sometimes crushed walnuts. The top is usually chocolate drizzled with vanilla. The center includes layers of alternating vanilla, chocolate, and sometimes a mocha flavor. This dessert comes served chilled, & people eat it like a cupcake with the hands.

Tikvenica - traditional bosnian strudel made of special locally grown small pumpkin.

Kompot ("Компот" in Russian) was a widely used way of preserving fruit for the winter season in Bulgaria, Bosnia and Herzegovina.

Bosnian Ružica – similar to baklava, but baked in a small roll with raisins.

Dulbešećer - Bosnian rose petal jelly.

Bosnian Kadaif - The threads are used to make pastries of various forms (tubes or nests), often with a filling of chopped nuts, like that used for baklava. A kadaif pastry is made by putting down a layer of wire kadaif, then a layer of a filling of chopped nuts, then another layer of wire kadaif. The pastries are painted with melted butter, baked until golden brown, then drenched in sugar or honey syrup.

Hurmašice – date-shaped pastry drenched in a sweet syrup.

Slatko means “sweet” in the Bosnian language, but it is also the name of a preserve made of plums produced in Bosnia.

Krempita is a Bosnian dessert. The ingredients used are sheets of puff pastry, milk, corn starch, vanilla sugar, eggs and whipping cream. First the puff pastry sheets are baked and left to cool. Then the cream that is boiled at a small heat and stirred constantly then left to cool. The cream is spread on the sheet and covered and then is left in refrigerator. Before serving it is powdered. The cream can differ and sometimes instead of filo on top, whipped cream is used.

Šampita is a well-known whipped marshmallow-type dessert with fillo dough crust, popular in Bosnia, originating in the Balkans.

Tulumbe - deep-fried dough sweetened with syrup.

Oblande is a traditional Bosnian chilled dessert consisting of a cooked filling pressed between crispy wafer sheets. The fillings range from chocolate to various kinds of jams. It is commonly found in the cafes (kafanas) of Sarajevo. The necessary ingredients vary depending on the choice of filling, but commonly they are sugar, eggs, milk, margarine, chocolate, vanilla sugar, walnuts.

Bosnian (krofne) are filled doughnuts. They are round and usually filled with jelly, marmalade, jam or chocolate. They can also be filled with custard, or cream, but that is usually less common. The name comes from German Krapfen, and it is a variation of the Central European pastry, known as Berliner.

Autumn in Bosnia- Herzegovina: for hours, women make Pekmez (molasses-like syrup made from grape must) and Bestilj on an open fire.

In Bosnia and Herzegovina (and also, to a lesser extent, Croatia, Slovenia (Styrian part of the country) and Serbia) the phrase "ide / prodaje se kao halva" or Styrian dialect of Slovene "re ko' alva" ("sells like halva") is a colloquial expression denoting that a product's sales are very high, similar to the English expression "sells like hotcakes".

Gurabije, or Bosnian Honey Biscotti.

Palacinke are Bosnian-style pancakes similar to the French crepe though a bit sturdier and while the crepe is eaten both savory or sweet at varying times of the day, palacinke are always served sweet as a snack or dessert. They are filled with nutella, chocolate, ground walnuts, or jam (strawberry or plum).

Bosnian Apple Strudel (Štrudla od Jabuka)

Sutlijaš - Bosnian rice pudding.

In Bosnia-Herzegovina baklava is generally rich in nuts and filling and is only eaten on special occasions, mostly during in the holy months of Ramadan and before Christmas.