9 Traditional Czech Desserts You Need to Try on Your Next Trip to Prague

9 Traditional Czech Desserts You Need to Try on Your Next Trip to Prague

In addition to dumplings, creamy sauces, and roasted meats, the sweet pastries produced with leavened (or yeasted) dough that are characteristic of Czech cuisine are also quite well known. Baking is a popular pastime in the Czech Republic, and the ability to do so is frequently handed down from parent to child to child. We all have fond memories of how our grandmothers used to treat us to delectable treats like kolae, buchty, trdl, and cukrov.

In spite of the fact that our day and age requires fancier, more contemporary desserts that appeal to younger consumers, the classic, traditional, and authentic Czech desserts hold their own, especially when compared to these modernised, globalised delicacies.

Let’s have a look at what Czech cuisine has to offer those people who enjoy indulging themselves and have no intention of giving up their need for anything sweet. Because we only have one life, we ought to make the most of it by taking advantage of everything that this world has to offer.

1. České (Honzovy) Buchty

Buchty is so ubiquitous in Czech culture that you won’t come across a single adult who hasn’t heard of it.

They are an integral component of Czech history and may be found in the majority of the stories that are told to Czech children, some of which date all the way back to the 17th century. Because of this, they are frequently referred to as “Honzovy buchty.”

Honza, a little kid from a Czech town, became a famous hero as he embarked on a series of exciting adventures. These nibbles, provided by his mother or grandmother, gave him the boost of energy he needed to do the selfless and valiant acts that were expected of him. In point of fact, if Little Red Riding Hood were Czech, it is quite possible that you would find her munching on them as she was travelling to visit her grandmother in the woods.

Buchta is often a sponge cake or sheet cake that is made in the Czech Republic. It is baked on a tray and is then cut into squares before being served. These yeast buns are available with a selection of fillings (most often plum or any other jam).

After being placed carefully on a tray next to each other, they are immediately placed in the oven, and once they have cooled down, a dusting of icing sugar is given to them. They are light and airy, and the flavour is at its peak when they are still hot (not recommended though).

2. Bublanina (Bubble Cake)

In accordance with the “Czech sponge cake in a tray” guideline that was presented before, buchta would be the appropriate classification for this sweet treat if it weren’t for the bubble effect that it produces. The Czechs came up with a unique name for this dish due to the fact that the batter forms a sort of bubble around whatever fruit is put in it. Sweet, isn’t it?

Even while it’s not probable that your visitors will be impressed by the bublanina you make for them, you’ll surely win their hearts and make their day if you create it for them!

After all, it continues to this day to be among the most well-known and well-liked sweets throughout all of Czechia. It very much shouts “home” and “comfort” all over the place.

3. Koblihy (Czech Donuts)

Doughnuts from the Czech Republic are distinct from their American counterparts in more ways than one. Two things distinguish them from traditional doughnuts: first, they do not have a well-known hole in the centre, and second, they are typically filled with jam or chocolate spread.

People used to consume them in the lead-up to Lent because of their historical connections to the liturgical holiday known as “Fat Thursday,” which is one of the final days before the beginning of Lent. You only need a handful of those fatty doughnuts, and you’ll be good to go for the next several days!

In recent times, they also appear to have acquired a pretty unfavourable political connotation (read: links to the notorious previous Prime Minister), but despite this, they continue to be popular and are not expected to disappear off store shelves in the near future.

In contrast to the other sweets on our list, Czech doughnuts can be found in the bread area of any bakery or store, and some people even eat them for breakfast, even though they aren’t exactly the healthiest option.

4. Český Koláč (Czech Kolach)

Two cakes with raspberries on a light background.

Another popular form of sweet pastry in the Czech Republic is kolá, which is pronounced: “co-latch.” It is believed that Czech immigrants brought the disease to the United States, where it than practically spread throughout the country.

In addition to having a round form, it is distinguished by the use of yeast dough in its preparation. The name “kolá” originates from the Czech word “kola,” which literally translates to “wheels.” The original Czech version has either a sweet poppy seed combination or jam and streusel on the top. Both of these toppings are delicious.

5. Moravský Koláč (Moravian Kolach)


Kolach originates in the Moravian area of the Czech Republic, where it is known as dvojctihodn kolach. Moravian kolach is a kind of doughnut. The name gives the impression that it is stuffed with not one but two distinct types of filling: tvaroh (fresh cheese or quark) on the inside, and plum jam on the outside. Streusel is an essential component of any great kolach, and it just wouldn’t be the same without it.

Svatebny Kolek is yet another variety of kolach that has been added to the product line (wedding kolach). The name alludes to the fact that it is essentially a little replica of the Moravian kolach and that it is an essential component of the majority of Czech weddings.

The Volek is an intriguing dish that is a hybrid between a doughnut and a kolach, and it may be found in Czech cuisine. These are often fried in oil and have a round and flat appearance. They are typically filled with quark and topped with plum jam and/or quark.

6. Valašský Frgál (Wallachian Frgal Pie)

One more kolach, please! In a sense, you might say that. However, this one is known by its own name and has its own history.

The origins of this delicious dish may be traced back to Wallachia, which is located in the most eastern section of the Moravian area, close to the border with Slovakia (not to be confused with the Romanian Wallachia region).

When I think about Wallachia, the first things that come to mind are rolling green hills dotted with sheep and shepherds (in Wallachian vernacular, they are referred to as baas), sheep’s cheese, and frgál. It’s one of the most beautiful parts of the country, so you shouldn’t miss out on going there if you can help it.

But let’s get back to the sweet course. Frgál came into being by chance. In this context, the word frgál refers to something that didn’t turn out the way it was supposed to, namely something like a spoiled pie. Back in the day, this sweet treat was also available in a savoury form that was prepared with sauerkraut and beets. Its origins go all the way back to 1829. Those times, however, are long gone, and from this point on, you will probably only come across this treasure in its sweet variety.

A round kolach has a base that is not very thick and is loaded with toppings. In point of fact, the topping accounts for half of the total weight and is what gives the dessert its distinctive character. A blend of poppy seeds and sugar, quark (also known as tvaroh), pears and plum jam are some of the most popular options.

In 2013, the European Commission designated frgál as a delicacy worthy of protected geographical indication. This designation ensures that consumers who purchase this sweet will always obtain a product that is prepared in accordance with the authentic and time-honoured Wallachian recipe.

7. Štrůdl

The term “trdl,” which refers to a strudel-like pastry, was first used in Europe in the 15th century. Its origins may be traced all the way back to the baklava dessert that is popular in Turkey (traditional Turkish dessert).

The majority of people, however, associate strudel with Austria. The name “streudel,” which the Czech language has adapted to sound like “trdl,” comes from the German word “whirlpool,” which should give you a decent picture of what the appearance of this classic delicacy is like.

Rolls of flaky dough are used to make strudel, which is then filled with an apple filling that includes sugar, cinnamon, almonds, and raisins (many Czechs leave out the raisins as they are quite unpopular locally).

A convenient Sunday treat, trdl is made using a flaky dough that has been pre-rolled and can be purchased in the majority of grocery stores in the Czech Republic. Many Czech families offer trdl. Once you have completed the time-consuming process of creating the dough, the remaining steps of the recipe shouldn’t take you more than 15 minutes, plus some additional baking time of around 30 minutes.

8. Vánoční Cukroví (Christmas Cookies)

Cukrov is a very specific type of dessert that is popular in the Czech Republic. The phrase literally means “anything made of sugar,” and as a result, it may be used to refer to a broad variety of various kinds of sugary snacks. Christmas cookies are an essential accompaniment to the classic Christmas carol “Auld Lang Syne” (a traditional Czech dish served on Christmas Eve).

The preparation of these treats is a time-honored ritual in Czech families, who get together in the days leading up to Christmas Eve to spend quality time together while baking a wide variety of Christmas cookies—typically more than is strictly required for the holiday spread. Despite the fact that cukrov may be purchased in a wide variety of bakeries and cafes throughout the year, their popularity during the holiday season causes a substantial spike in demand.

Although they are known as cookies, the appearance and shape of these treats can vary widely, and some of them have nothing at all in common with traditional cookies. They continue to be quite delectable, and you are going to be astounded by the variety and originality of the dishes they provide.

9. Trdelník

In spite of the fact that trdelnik is not a typical Czech dessert, you can buy it on virtually every corner of every street in Prague (or other big Czech cities).

It is believed to have originated in Hungary and Transylvania, and in the 18th century, it was brought to Czechoslovakia by way of Slovakia. When you ask older Czechs whether or not they remember it from their youth, the majority of them will answer that they do not recall it at all. This is an intriguing fact.

It is for this reason that trdelnik is not considered to be a typical Czech dessert; yet, it is unquestionably a delectable sweet delicacy that travellers visiting the Czech Republic should have at least once while they are there.

After being cooked and sprinkled in a combination of sugar and cinnamon, it consists essentially of a dough that has been coiled around a spindle known as a trdlo. You may also buy trdelnik that is stuffed with ice cream and various toppings, turning it into something that resembles a meal more than a dessert.

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