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Jabukovača is a traditional Bosnian apple pie originating from the city of Sarajevo. It is made just like baklava, with the addition of chopped apples. The thin dough is spread with a combination of chopped apples, sugar, vanilla sugar, walnuts, and lemon juice.
It is then rolled and arranged in the baking tray. When served, jabukovača is usually cut into slices and doused in sherbet – a combination of sugar, honey, and lemon juice.
MOST ICONIC Jabukovača
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Ružice or đul-pita is a Bosnian baklava variety made with yufka sheets that are filled with ground walnuts, melted butter, and raisins, if desired. The concoction is rolled, then cut into smaller pieces which are subsequently placed in the baking dish so that they resemble roses or rosebuds.
After ružice have been baked, they are doused in syrup consisting of water, sugar, and lemon juice. Due to the sweetness of this dessert, it is recommended to serve it with a cup of strong black coffee on the side.
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This Bosnian dessert couples shredded kadayıf dough and a rich nut filling, which usually consists of chopped walnuts. Though there are rolled varieties, kadaif is typically layered, with the nut filling placed between the two layers of butter-coated kadayıf threads.
When baked, the dessert is doused in a thick lemon-flavored syrup that is occasionally enriched with cinnamon or cloves. Kadaif has its origins in Turkish culinary tradition, but it has been recognized as a signature Bosnian dessert. It is enjoyed on various special occasions and is best paired with strong Bosnian coffee.
MOST ICONIC Kadaif
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These traditional Slavonian pastries take their name from the Croatian word salo, meaning leaf lard. Typically filled with homemade apricot or plum preserves, salenjaci are traditionally made in wintertime, especially during the pig slaughter season when there is an abundance of fresh lard available in Slavonian households.
Besides leaf lard as the main ingredient, it is the method of folding the yeasted dough that is crucial in achieving the leaf-like appearance and texture of the so-called Croatian croissants. While they are still hot from the oven, salenjaci are dusted with icing sugar and eaten warm, though they will keep fresh and succulent for days.
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Hurmašica is a Bosnian treat prepared by dousing the pastry dough consisting of butter, eggs, sugar, and flour in lemon-flavored sugar syrup. Just like many other Bosnian dishes, this dessert also came from Türkiye, where its relative is the almost identical kalburabastı.
The distinctive top design of the cookie is achieved by pressing the pastry dough on a grater, while the ingredients can be modified to include desiccated coconut or walnuts. This sweet treat is baked throughout the year, although it is traditionally prepared for important religious holidays.
MOST ICONIC Hurmašica
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Tikvenjak is a flavorful Croatian and Bosnian pie that is inexpensive and easy to prepare. It consists of a thin dough filled with chopped or grated gourd that is usually flavored with sugar, vanilla, and cinnamon. The dish is shaped like a strudel, and it is baked in an oven until golden-brown in color.
Tikvenjak is often topped with a combination of sour cream and eggs before baking in order to make it juicier. Before serving, the pie is cut into pieces and it is often sprinkled with powdered sugar.
Kajmačnica is a traditional Bosnian dessert of semolina custard enveloped in phyllo pastry and doused in agda, a syrup made with cooking sugar and water. It is a traditional Bosnian cake similar to the Greek galaktoboureko. The preparation starts with making semolina custard by cooking milk, sugar, butter, and semolina until it turns into a thick mass, which is then mixed with eggs and kaymak.
The resulting mass is poured into a pan layered with phyllo pastry, then covered with a layer of phyllo pastry and baked. Once baked, the cake is poured over with the sugar syrup agda.
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