For all of you out there with a sweet tooth, we have prepared a list of the most famous Slovenian desserts. Some could argue that not all of them are exactly traditionally Slovenian but these are definitely the top 5 that a visitor in Slovenia would encounter.
We have already written quite a bit about potica, the traditional festive cake of Slovenia (you can read about it here). But during a visit to our beautiful country every visitor should also try at least one of these delicious treats. Satisfaction (and probably a round of seconds) guaranteed.
1. PREKMURSKA GIBANICA
is the only Slovenian dessert that is listed under EU’s scheme of Traditional Speciality Guaranteed, which means that it can only be made by certified producers. Originating from the Prekmurje region and awkwardly translated as Moving cake, it is a layered pastry with a number of fillings that include poppy seeds, cottage cheese, walnuts, apples, and cream.
In Slovenia we even have a society for the promotion and protection of Prekmurska gibanica and they have an exciting page where you can learn about its history and even how to make one. For those less skilled in the baking department, you can try the Prekmurska gibanica in most traditional restaurants, just make sure they are certified makers before diving into the many layers of this finger-licking goodness.
2. KREMNA REZINA
or more commonly called kremšnita is probably a dessert that most tourists get to try in Bled. Since the 1950s, when Ištvan Lukačević started making them at a hotel in Bled, it has become a pan-Slovenian tradition to have one every time when visiting Bled. It has spread out to such an extent that each Slovene has their own cafe or restaurant preference, so if you ask any Slovene where to have one, we will surely have a recommendation.
It is essentially a vanilla pie made out of vanilla custard, whipped cream and two very thin layers of puff pastry. Although it can be quite a challenge to eat one due to its structure and size, you will be rewarded by a light vanilla creamy taste that melts in your mouth, making it a perfect dessert to enjoy while sitting next to a lake as beautiful as lake Bled.
3. JABOLČNI ZAVITEK
You might know it as apple strudel, traditionally originating from the Austro-Hungarian empire (which, in case you didn’t know, Slovenia was a part of). It became one of our more popular desserts with many varieties (not only with apples, but with most other fruits as well). You can find it in every bakery but you will definitely come across the best ones in small mountain cabins, where you can have them as a reward after an arduous hike. They will be served to you by the diligent hands of the friendly inn-keepers who made them.
is another dessert that is commonly mis-translated. Although most people will call it a doughnut, it is actually more closely related to what the Germans know as krapfen or simply krof in Slovenian. It is a fluffy round fried dough bun filled with delicious apricot jam. They are traditionally made around carnival time and most Slovenians will have at least one during this week-long period right before the start of Lent.
Many Slovenians will tell you that the best ones you can get are the trojanski krofi, their beginnings going back to the 1960s, when they started making them at a roadside inn in Trojane. These became a necessary stop for many travelling on the main road between Ljubljana and Styria and remain so until today. They’re twice the size of a regular krof, but twice as tasty, too.
5. OREHOVI ŠTRUKLJI
or walnut dumplings. I hate repeating myself, but this might not be the best translation either. Štruklji are made of a dough similar to filo pastry and rolled with different fillings. As a dessert they are traditionally filled with ground walnuts but their savoury cottage cheese filled counterpart can be eaten as a side dish to a delicious <insert your favourite meat>. After the preparation they are wrapped in cloth and cooked in boiling water.
The result is a delicious juicy and not overly sweet dish. It can be topped with fried bread crumbs, and while drizzling them with honey is optional, it is highly recommended.