One of the latest dessert crazes in Prague is Trdelnik, commonly known as Chimney Cake in North America. This concoction consisting of a grilled bread that is coated with chocolate and Nutella and then filled with a creamy custard or soft serve ice cream. As if that is not amazing enough, the spiral layered pastry dough is dredged in a cinnamon sugar to coat the exterior of the pastry. The pastry is baked on a raised dowel above a very hot grill until golden brown.
Want more recipes like this? Check out my Leisure Adventure cookbook at: https://smallkitchenbigflavors.blog/
1 package Pillsbury hot roll mix
2 tablespoons sugar
zest of 1 lemon
1 egg (for dough recipe)
1 additional egg (for basting raw dough prior to dredging in cinnamon sugar and then grilling)
2 tablespoons unsalted butter for dough
2 additional tablespoons unsalted butter for brushing onto baked pastry
1 cup cinnamon sugar, (ratio as you like)
1 cup chopped nuts (chopped finely)
*3/4 cup all purpose flour for dusting cutting boards
Prepare hot roll mix as directed on the box, adding the sugar and lemon zest to the flour. Follow directions for kneading the dough and allowing the dough to rest. Divide the dough into 4 equal portions and allow the dough to rise again for 30-60 minutes. Roll dough out into long 4″ wide strips on a floured cutting board. Cut lengthwise 1″ strips with a pizza cutter. Butter the wooden 1 1/4″ untreated wooden dowel and wrap the dough in connecting spirals along the dowel. Brush the raw pastry dough with beaten egg applied with a pastry brush. Roll the dough into cinnamon sugar mixture and crushed nuts. Grill on direct heat until bread is fully cooked. Turn the dowel 1/4 turn every 30 – 60 seconds. Keep grill lid closed between dowel turns and just lift the lid slightly so you maintain the heat as much as possible. Pastry will be golden brown when baked and the dough on the ends will be dry when the edge is flaked. With oven mits on, remove the pastry/dowel from the grill. Loosen the pastry at both ends gently by inserting a steak knife between the pastry and the dowel. The pastry will slide off easily. Cut the pastry into 4-6 pieces for individual portions. Repeat the process 4 times in total. Pastry yields 4 baked logs, 20 servings.
You can enjoy these pastries as a type of baked donut or fill with your favorite whipped cream pastry recipe. In these photos, I lined the cooked pastry shells with melted bittersweet chocolate and let them rest until the chocolate was hardened. A layer of nutella was then added over the set chocolate and the pastry shells were then filled with the dulce de leche whipped pastry cream that is stabilized with a little dry pudding. If you plan to make this, I will be happy to share further details regarding the portions of dry custard, whipping cream and dulce de leche that I used to make the pastry filling.
Not your typical camp fare…however I plan to make this at the Roadtrek Oregon gathering in August, so I decided to share…