Czech spiral pastry wrapped around a rod and grilled over open flame, dusted with cinnamon sugar.
Trdelník is one of Central Europe's most beloved street foods — dough spiralled around a wooden rod, grilled until golden and fragrant, then rolled in a cinnamon-walnut sugar mix. Street vendors across Prague fill the air with its caramelised scent. Though its exact origins are disputed between Czech and Slovak traditions, it has become an icon of Czech street food culture.
Serves 6
Mix flour, yeast, sugar, milk, butter, egg and vanilla into a smooth dough. Knead 8 minutes until elastic. Cover and rise 1 hour.
Combine sugar, cinnamon and walnuts on a tray.
Roll dough into long ropes, about 2 cm thick. Spiral tightly around greased wooden rods or dowels.
Grill over medium heat, rotating constantly, for 12–15 minutes until golden brown all over.
While hot, roll trdelník in cinnamon-sugar-walnut mixture until fully coated. Slide off the rod and serve immediately.
Keep rotating the rod constantly to ensure even cooking.
Grease the rod well before wrapping the dough.
Serve immediately — they lose their crispness as they cool.
Fill the hollow centre with ice cream for a modern twist.
Use hazelnuts instead of walnuts in the coating.
Best eaten fresh. Leftovers keep in an airtight container for 1 day.
Trdelník has roots in Slovak and Czech traditions, with the Slovakian 'trdlo' being one of the oldest forms. It became a Prague street food phenomenon in the early 2000s.
You can shape them around a greased rolling pin, though the authentic texture comes from the rod and open flame.
Per serving · 6 servings total
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