By Tomas Sedlacek on April 21, 2006
Photo by LauraW317
Photo by LauraW317
"This recipe is result of request by many forum members. My first recipe here, and on top of it, transated from Slovak / Czech original (well, but by native Czech chef), so bear with me :-) Some history - original recipe is dated to 17th century, perhaps the original is from Hungary or even Easter parts of Europe. TRDLO - the exact translation is "clodpole, or clodpoll or goofy", but meaning here is the wooden stick, about two feet long and 3 to 4 inches in diameter, which this sweet pastry is supposed to be baked on. Original recipe calls for baking it over open fire (hot coals), wrapped around this buttered wooden stick. However, metal works too. After many sleeples nights I found solution, which easily allows me (now you too)to prepare this in USA. (aren't I a clever boy :-))) Round wooden stick is still needed (any hardware store), can be wrapped in AL foil, if you don't trust the bare wood. Best part for upcoming warm weather - the grill. Yea, get your grillmaster out of there and rig this trdlo, (ok, we'll call it wooden stick) over the grill. Do not try to lay it on the grill screen, has to be above in the air!! Take the grilling screen out if possible and bake the trdelnik over the hot coals. This easy setup will allow you to bake it the way it was last couple hundred years, no oven or such, this is awsome and super easy fun."
Serving Size: 1 (64 g)
Servings Per Recipe: 25
"in Hungary we call it Kurtos kalacs... it's hard to translate, but I've seen it sold in NYC by the name Chimney Cake... Because of the shape..."
"Like everyone else who goes to Prague, you got to love these sweet pastries. Can't wait for warmer weather and try this recipe. Then I'll give you a thumbs up review. Thanks for putting on line."
"Thank you so much for posting this recipe. Some girlfriends and I just came back from Prague where we had this wonderful pastry. I was given the task of trying to find out how to make this since we all loved it so. I will definitely try this recipe out when the weather warms up a bit. Thanks again for the great recipe and directions. Happy New Year!!"