Croatian desserts

custard dessert with soft caramel on top

apple-filled pastry

A Gugelhupf (also Kugelhupf, Guglhupf, Gugelhopf, , in Czech bábovka [ˈbaːbofka], and, in France, kouglof '''', kougelhof, or kougelhopf, in the Netherlands tulband, short for tulbandcake'') is a cake traditionally baked in a distinctive ring mould, similar to Bundt cake, but leavened with baker's yeast.

fruit preserve made from quince pulp

Tufahije (singular: tufahija) is a dessert made of walnut-stuffed apples poached in sugar water. It is very popular in Bosnia and Herzegovina, Serbia, Bulgaria, and Croatia.

Pinca (also pogača, sirnica or pinza or Osterpinze) is a variety of Easter bread native to Italy, Croatia, Slovenia and Austria. It is particularly popular in Istria, western Croatia, in parts of the Province of Trieste, and the historical region of Dalmatia, the Goriška region of Slovenia, the Slovenian Littoral, southern Austria and Gorizia of Italy.

type of Dish

Balkan cake dessert

dessert from Rab, Croatia

Šampita (Serbian Cyrillic: Шампита) is a whipped meringue dessert with egg yolk crust, originating in Serbia. The name is a combination of the German word Schaum "foam", and the Serbian word pita "pie".

Krofne (Albanian and ; Bosnian and , ; ; ) are airy filled doughnuts. They are round and usually filled with jelly, marmalade, jam or chocolate as well as butter, Nutella and cinnamon. They can also be filled with custard, or cream, but that is usually less common. The name comes from German Krapfen, and it is a variation of the Central European pastry known as the Berliner. They are also similar to beignets.

pastry