Croatia by Locals - Tačkrle and Bazlamača – Two Sweet Slavonian Classics We Often Forget, but They Are So Good

In Kutjevo, you can find the oldest wine cellar in this part of Europe, built in 1232. As is logical and widely known, this is a place where great wines are enjoyed, making it an ideal destination for a weekend or any other spring getaway. Additionally, nearby are the Požega–Pleternica vineyards on the slopes of Požeška Gora and the Pakrac vineyards on the slopes of Psunj. These are excellent places to escape the city bustle and everyday stress while also providing a great opportunity to experience parts of Požeško-Slavonska County in the best possible way.

What we love most is that in Golden Slavonia, the food is fantastic. The selection is diverse and rich—spicy kulen, kulenova seka, ham, pork cracklings and crackling pastries, sausages, various types of cheeses, and traditional kettle-cooked dishes like čobanac and fiš paprikaš. There are also fish pâtés, grilled trout, carp chips, vineyard-style ćevap, and Baron Trenk steak. From traditional to modern dishes, ingredients are sourced from local producers, and there is a deep respect for the region’s gastronomic history, where the guest is truly treated like royalty.

And desserts are a story of their own. Poppy seed or walnut noodles, cheese dumplings, apple and cheese strudels, sour cherry cakes, dumplings, tačkrle, or bazlamača are just some of the sweets you can try here. If you are just starting to plan your trip to Golden Slavonia, we are sharing recipes for the last two treats to make your planning even sweeter.

Tačkrle are soft dough pillows filled with traditional Slavonian plum jam, rolled in toasted breadcrumbs, poppy seeds, or walnuts. They can also be served with sour cream.

Bazlamača is a simple cake made from flour, eggs, and cream, available in both savory and sweet versions.

Knead a firm dough using soft flour and water, then let it rest. Meanwhile, bring salted water to a boil in the pot where you will cook the tačkrle. Divide the dough into two parts, knead each thoroughly, and let them rest again. Roll out a very thin sheet of dough. Spread small heaps of plum jam evenly in rows over one half of the dough. Cover with the other half and press down the edges with your fingers. Cut out the tačkrle using a pastry wheel and cook them in boiling water until they soften.

Briefly toast breadcrumbs in oil and roll the hot tačkrle in them. Instead of breadcrumbs, you can coat them in poppy seeds, ground walnuts, or sugar. They can also be served with homemade sour cream.

Mix the egg yolks with sugar and flour. Beat the egg whites into stiff peaks. Add the kaymak and the beaten egg whites to the mixture. Grease a baking pan and heat it well in the oven. Bake everything at 200°C until it turns golden yellow. Bazlamača can be enjoyed with cheese or Slavonian plum jam.