Croatian Bajadera recipe

Croatian Bajadera recipe

Bajadera recipe

Anyone that knows their Croatian chocolate has undoubtedly heard of Bajadera. This layered, nougat-like sweet is one of the best known offerings from a Croatian producer called Kraš; a company that has been going at it for more than a century.

Many recipes for it can be found online, although I’m sure the one used by Kaš is a closely guarded secret.

Bajadera recipe

Looking at it, one would think they’re about to be hit with enormous amounts of sugar. Not the case. Yes there is noticeable sugar, but nowhere near the amount that’s jarring and makes your teeth ache.

Due to the butter content, these little guys need to be kept in the fridge or they start to sweat and don’t retain the creamy, silky texture. A luscious bite into cooling layers of chocolate, crushed biscuits and ground nuts – with my personal additions of rum and vanilla.

Bajadera recipe

Bajadera recipe

 

Print Recipe
Bajadera
How to make Croatian Bajadera. This stuff is so good!
Bajadera recipe food styling
Course Dessert
Cuisine Croatian
Servings
slices
Ingredients
Course Dessert
Cuisine Croatian
Servings
slices
Ingredients
Bajadera recipe food styling
Instructions
  1. Heat water and sugar in a medium saucepan over medium heat. Bring to the boil then reduce heat and allow to simmer for 5 minutes. Add the butter and stir until melted.
  2. Turn off heat.
  3. Add the ground biscuits, hazelnuts, almonds, rum and vanilla. Mix until well incorporated. Remove one third of the mixture and place into a mixing bowl. Stir through the 200 g melted chocolate into the one third mixture, incorporating well.
  4. Grease a square 22cm baking tin and line with baking paper. Gently press the chocolate mixture into the base of the lined tin, smoothing the surface and making sure it is evenly filled.
  5. Take the remaining two thirds of the mixture and press it over the top, spreading evenly and smoothing the top.
  6. Melt the 120 g chocolate and whisk in the olive oil. Pour over the biscuit mixture and tip the pan so the chocolate covers the surface evenly. Set aside to cool for 20 minutes, then cover with plastic and refrigerate overnight.
  7. To serve, slice the bajadera into small rectangles, or whatever shape you desire. Dust with cocoa, if you wish.
Share this Recipe
  • Lordy these look good. So perfectly sliced and gorgeously styled too!

  • Oh. My. God. These look so good and remind me of a Hungarian pastry I love, but so much easier to make. John, can you tell me what percentage cocoa was in your chocolate? It looks really dark! Hope you both aren’t too jet-lagged! Have been loving following your trip.

    • They’re really delicious, David! I used Plaisetowe Premium Dutch Cocoa, strangely there’s no indication of percentage. Judging by the taste, it’s probably around the 70% mark.

      • I can’t believe how these are still making me drool. Thanks for the reply, John – I will try using 70% or so when I make them. First up… finding arrowroot biscuits!

  • Sophie G

    Will this melt at room temperate or remain in tact? I want to bring it to an event and it will out at room temperature for approximately 7 hours. Thanks.

    • Hi Sophie, I guess it all comes down to whether it’s a warmer room, or cooler one. A warm room may be pushing it, and 7 hours may result in bajadera that’s way too soft. Perhaps you could do a test run?

      • Sophie G

        Thanks for replying! So kind of you.
        I will bring it it and see what happens.
        If I see it getting soft/melting, I’ll put it in the ‘fridge!

        • Another tip for you, Sophie. Slice the bajadera into portions at home, then arrange them on a board covered with cling wrap with a small gap between each of them. Then put the whole board into the freezer. When frozen, take each piece of bajadera and put them into a lidded plastic container. You can keep them frozen until about 2 hours before you need to plate them up to serve them. They’ll defrost just in time!

  • AmandaChewTown

    These look simply incredibly John!! I feel like if a plate of these gorgeous treats were put in front of me I would finish them all.

  • As soon as I saw the photo I was trying to guess what the caramel looking middle layer was. 🙂 This is really interesting! I love that it uses the same base mixture which is then separated to make the two layers. I have some Ann Marie biscuits leftover from something else I made, I presume they’ll work ok. Oh, and I only have ground almonds, no hazelnuts! Another sub that I’m hoping will work. Love the oil oil chocolate combo too.

    • The biscuits you have will do just fine, Nagi. Anything kind of plain will do it. Almonds on their own are ok, but you won’t get that slight hazelnut flavour come through, that’s all.

  • John, I did yesterday and are delicious. Thanks for the recipe!

  • Sara (Belly Rumbles)

    These look so delicious, nuts, rum, butter and then chocolate, all of my favourite things wrapped up in delicious mouthfuls.

  • These look amazingly good!!
    I’m definitely saving your recipe, and I’m planning to make it. I have no doubt my family would love it! 🙂

  • Spoonabilities

    These look so beautiful and delicate! Those are perfect to give as a gift to someone special.

Real Time Analytics