19th century Ljubljana pastry given a new twist

The Ljubljana štrukelj, a yeast-leavened laminated dough pastry filled with orange filling, apricot jam, vanilla and almonds, was given a modern twist 155 years after the recipe for the dish first came out in a book.

The oldest recipe for the Ljubljana variant of an Austro-Hungarian cake appeared in the first original Slovenian cook book Slovenska Kuharica in 1868.

Modernised by confectioners at the Biotechnical Educational Centre Ljubljana, the pastry was launched on 7 June at Be Trendy cafe in a new park just below Golovec hill.

The new variant...

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