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...