Top 5 Lithuanian Desserts

Even though it is very much alike the famous Italian chocolate salami, this simple, no-bake dessert, translated as the lazy man is regarded as an authentic Lithuanian delicacy. It is prepared with a blend of crumbled cookies, cocoa, condensed milk, butter, and sugar, shaped into the desired form, and left to set. According to a widely accepted anecdote, tinginys was created by accident, but immediately became the nation’s favorite. Because of its neutral taste, it is easily adjusted with additional ingredients, such as nuts or dry fruit. It is recommended to enjoy tinginys with a cup of coffee or tea on the side.Expand

Syrniki is a dessert consisting of fried cottage cheese pancakes that are usually garnished with honey, fruit jam, sour cream, or applesauce. It is part of the Russian (where it's sometimes also called tvorozhniki), Belarusian, Ukrainian, Latvian and Lithuanian cuisine. Cottage cheese is traditionally first swetened with sugar, then combined with flour into a dough which is fried in hot oil until it develops a golden-brown color. Syrniki can be served for breakfast or consumed as a tasty dessert after a large meal.Expand

Known as sękacz in Poland, šakotis in Lithuania, and bankucha in Belarus, this famous tree cake is a vital part of traditional Polish, Lithuanian and Belarusian cuisine. Prepared with a thick batter which is repeatedly poured over a rotating horizontal spit, the cake is often slowly baked in the oven, or more traditionally–over an open fire. During baking, the creamy egg batter slowly drips on the sides, creating a recognizable shape of this sweet treat. Although commonly regarded as the same cake, sękacz, šakotis and bankucha share some differences. The sękacz is usually described as the softer, more delicate version, while šakotis and bankucha tend to be denser and more decorative. Regardless of its questionable origin, this popular dessert is a source of pride for all three countries, usually prepared and served on various special occasions.Expand

Skruzdėlynas is a Lithuanian dessert consisting of deep-fried pieces of dough which are stacked on top of one another, then glazed with honey syrup and sprinkled with poppy seeds. The dough consists of flour, eggs, a pinch of salt, and (optionally) sour cream. When done, it is rolled out very thinly and cut into small, rectangular pieces which are then fried in cooking oil. The syrup - made with honey, butter, sour cream, and a little water - is drizzled over each piece of dough. Finally, poppy seeds are sprinkled over the honey-dripping stack of pastries. This simple and delicious dish was originally made by Lithuanian beekeepers in late summer, just before the year’s first honey harvest.Expand

Obuolių sūris is a traditional dessert of dried, stewed apples mixed with sugar. The name translates to apple cheese because one step in the preparation says to pour stewed apples into a cheesecloth, resulting in the final product resembling cheese in its shape and consistency. It is believed obuolių sūris originated in Lithuania sometime in the Middle Ages. The first written recipe can be traced to the 17th century and a cook for the Lithuanian noble house of Radvila. It was initially made with apples and honey, but honey was later replaced with sugar. The recipe calls for sliced raw apples (sour apples are preferred, Antonovka being the most popular variety), which are cooked with sugar until most of the liquid evaporates. At this stage, spices such as cinnamon and ginger can be added to enrich the taste. The mixture is then poured into a cheesecloth, drained, and pressed under a weight for a day. After that, obuolių sūris is traditionally hung to dry for up to six weeks, but some modern recipes suggest putting it into a warm oven to dry and harden. The final product is cut into sweet, chewy slices, which are best enjoyed as a snack or dessert, with some tea or (real) Lithuanian cheese.Expand