Gourmet and trendy: the trdelník
The trdelník is a traditional Slovakian pastry rolled on a wooden stick and cooked on a spit, basically a coil of bread dough coated with sugar, crushed hazelnuts and almonds. This type of cooking process gives it its characteristic tube shape and coined its nickname the “chimney cake”. Before adding sugar and crushed hazelnuts and almonds, we can put a bit of cinnamon. The result? A brioche both crusty and soft.
The trdelník’s origin dates back to the end of the 17th century. The Hungarian general, poet and philosopher József Gvadányi brought a cook to Skalica who imported his Kürtőskalács recipe native of Transylvania: a caramelised tube-shaped brioche cooked on a spit. The trdelník was born! Symbol of Czech culinary heritage, it has its own rights association called Trdelník Skalica which aims to protect the way it is made and its name. Sold in the streets and markets of Prague, the trdelník exported itself throughout the country as well as in Paris, New York and Singapore in the past few years. It lends itself to several interpretations: for instance, it can be garnished with ice cream, chocolates or fruit and toppings of choosing (coconut, speculoos, caramel…). The trdelník is also declined in savoury versions. Alma The Chimney Cake Factory (Paris, France) features chorizo and Emmental chimney cakes, Comté cheese and black olives, or even goat’s cheese and figs. Other places decline the trdelník in a “pizza” version. Simply put, the trdelník lends itself to all cravings!
