Maundy Thursday is a day of purification, when the church celebrates the first communion. According to the legend, it is also the day the witches fly off to Blåkulla, a legendary Swedish island. To frighten them off, all brooms need to be hidden, chimney dampers closed, and rifles, or more usually today, firecrackers are shot into the air.

Easter bonfires, mostly lit on the West Coast in Dalsland and Närke, were also a way to keep track of the Easter witches. Nowadays, small children dress up as Easter witches and go round delivering Easter cards and asking for candy.

Anyone who grew up in the first 60 years of the 20th century will be able to tell you how terribly boring it was on Good Friday. Everywhere it was still and quiet, remembering the great sorrow of Jesus dying on the cross. Do no chores, play no games, eat simple food, and turn off the radio and tv. Shops, restaurants, clubs, and cinemas would shut all to observe the solemnity of the occasion.

That all changed in the 1970s when Easter became a time to celebrate with good food. Painting eggs in different colors is an old Christian custom. After the long fast, we can finally eat well again: salmon, lamb, a whole host of different sandwiches, and, of course, eggs – no eggs, no Easter.

The hen is a symbol of Easter, when we eat eggs like never before. The arrival of spring means longer days, so the hens perk up and start laying more eggs, the symbol of rebirth. But we don’t just eat the eggs; we also paint them up in bright happy colors, and used to give them away as gifts. Today the eggs tend to be plastic or cardboard filled with candy or a small gift.

We also play games with eggs, such as egg picking and egg rolling, both of which are still popular. Egg picking is a game where everyone holds an egg in their hand and bumps the top against another person’s. The winner is the one with a whole egg left at the end. Egg rolling is a bit like boules, although you roll the eggs on a board and try to hit other people’s eggs.

Of course, during the 6-week long fast, eggs are forbidden. And that is exactly the time hens are laying more eggs. By the end of the fast, there are plenty of eggs!

Now let’s round up some of the most popular Swedish Easter foods.

1. Swedish Deviled Eggs

The star of the Swedish Easter buffet are deviled eggs. While deviled eggs are popular in many European countries and North America, Swedish deviled eggs are topped with prawns and roe. Simply sublime!

2. Salmon

Salmon in all forms is a favorite Easter food in Sweden, for example, a quickly-grilled salmon steak, topped with prawns and a tasty sprinkling of herbs.

3. Pickled Herring

Whether you prefer classical onion herring or creamy mustard herring, the choice of Swedish herring dishes is innumerable.

Pickled herring is an absolute favorite and is eaten on all Swedish holidays, Christmas, Easter, and Midsummer’s eve. The pickled herring is served with boiled potatoes, a Swedish sour cream called gräddfil, and finely chopped chives.

This dish is always served with Swedish schnapps on the side.

4. Jansson’s temptation

Jansson’s temptation is a traditional creamy Swedish gratin, served at Easter, midsummer and Christmas. With the special taste of anchovies mixed with potatoes, leek, cream, and cheese, you will love this delicious gratin.

5. Swedish Meatballs

Swedish meatballs are probably Sweden’s most internationally recognizable dish. Every family has their own recipe and everyone thinks their grandmother makes the best. The typically Swedish gravy, brunsås, or brown sauce, is a thick creamy gravy made from broth and cream or milk. They are served with small fried “princesausages” cut at both ends.

6. Garlic-studded roast lamb

Garlic-studded roast lamb is a popular spring dish in Sweden and especially popular for Easter. It is usually served with a good-sized portion of creamy potato gratin.

7. Potato Gratin with Leeks & Garlic

For herring and salmon, Swedes mostly opt for a side of boiled potatoes, but for lamb, this potato gratin with leeks and garlic is the most popular choice and to be honest, it’s so much better than the former.

8. Knäckebröd and Kavring

No Easter is complete without Swedish Knäckebröd and Kavring. Both are made with rye, but Knäckebröd is dried for a long time at a low temperature in the oven, making it extra crispy. 

9. Cheese Board

Who can resist a delicious looking tray with different cheeses and savory crackers? Cheese boards are a popular Easter treat in Sweden.

10. Easter Cake

Yummy!! Apart from the cheese selection tray, the creamy Easter cake is probably the tastiest part of our Swedish buffet.

You can opt for some simply, but tasty semla, some decadent Swedish chocolate cake, or the famous Swedish Princess cake.

11. Traditional Drinks

All these different dishes makes you thirsty… So, maybe you would like a snaps for the herring, påsköl or rött vin for the rest of the food and…. julmust for the children. Enjoy!!

Related: Top 20 Favorite Swedish Dishes

Related: Most Popular Swedish Desserts

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Now, Northern Ireland is part of the UK, with England, Scotland, and Wales – Britain (aka Great Britain) refers to only England, Scotland, and Wales. Ireland (the south) remains a separate country, joined to the others, including the North, only through the geographic term the British Isles.  

And why does this matter? Politics plays a big role in food and attitudes to it. And no more so than in Ireland – the whole of it. Three distinct periods influenced Irish food – before, during, and after the Potato Famine (1845-1849). 

It was caused by blight, a disease that destroys the leaves and tuber, for which there was, and is, no cure. A natural disaster, then? Yes. But the extent of it? As one nationalist said at the time, “the Almighty sent the potato blight but the English created the famine.” 

If a million people die and millions more emigrate for the lack of potatoes, you have to ask why they were so dependent on the potato? And why, in the middle of the fastest economic growth period in human history, did the leading economic power of the time not do more to help? 

In the end, 1997 in fact, the British government apologized for doing “too little” and standing by “while a crop failure turned into a massive tragedy”. 

But the devastation remained the “univited guest” in every Irish dining room for more than a hundred years, which is why it took so long for the Irish people to start thinking of food as a source of pleasure rather than simply as sustenance. 

Only in the last 25 years have the people at last been able to enjoy food – choosing it, preparing it, and eating it – without a lingering sense of guilt at such indulgence and plenty.

Today, Ireland has a dazzling and growing food scene. A new generation of cooks are reviving past traditions and looking to Scandinavia and France for inspiration. For a long time languishing in the shadows of London, Ireland is becoming a food destination in its own right. 

There were a full 21 Michelin-starred restaurants in Ireland in 2019 and at this year’s awards, 3 restaurants received the new Green Star for sustainability, 2 in Galway and one on the Aran islands. 

So, let’s take a look at the traditional dishes of Irish fare, north and south, that form the basis of the cuisine. 

1. Boxty/ Homemade Irish Potato Pancakes

We’ll stay with the potato for a bit as it is a true staple of Irish dishes. 

Boxty is immortalized in an Irish rhyme: Boxty on the griddle, boxty in the pan, if you can’t make boxty, you’ll never get a man, showing how important it is to the culture.

This peasant dish is much like the rösti and involves grating potatoes, mixing them with baking soda and buttermilk and frying, boiling or baking the mixture, though the pan is the most common method.

Its name, Boxty, comes from the Irish arán bocht tí, meaning poor-house bread. But it’s currently getting a makeover with the addition of spices and its use as a tortilla wrap filled with beef. It’s a popular breakfast dish, but you can really enjoy it throughout the day.

2. Champ

Another potato dish that remains a firm favorite among the people is this very simple but tasty and creamy mash. 

It’s a little more than just adding scallions to your potatoes. The scallions are first brought to the boil in milk and left to one side for the flavors to infuse. Once the potatoes are boiled and mashed, the milk and scallions are reheated and mixed in. 

It is served with a big knob of butter melting in the middle, and it goes great with bacon or ham – or try it with fish, though that’s not traditional.

3. Colcannon

There are varieties of champ across the island and a very common and very delicious one is colcannon. The recipe goes way back to the 1700s and is popular on Halloween and St Patrick’s Day.

Every cook has their own favored way of cooking the dish, but the one common feature is generous amounts of butter.

The potatoes should be floury, for the starch, and mashed with plenty of butter. Add to them kale, leeks, or, most usually, cabbage cooked in a little water. For added flavor, blitz up some scallions and add those too. Serve, with another generous dollop of butter, as a side to ham, bacon, beef stew or lamb chops.

4. Bacon and Cabbage

Corned beef and cabbage might be more well known in the States, but the traditional dish was made with a good lean loin of bacon.

Beef was just too expensive in Ireland back in the day and only the rich could afford it. The peasants made do with pork. That only changed when the Irish arrived on the shores of the US where beef was cheaper and affordable. Hence, corned beef and cabbage. 

And then it got exported back to Ireland. So it is eaten here, but the original bacon and cabbage remains the firm favorite.

You need a nice bit of loin and a green cabbage, not white. Boil the meat with a few veggies for flavor, then coat it with a mix of honey, mustard, and ground cloves. Leave it to rest for at least 30 minutes, but overnight would be even better.

Cook the cabbage for just 5 minutes in water from the bacon and, of course, some butter. Reheat the bacon in the oven and serve it all together with some champ. Parsley or mustard sauce goes well with it, too. 

5. Irish Stew

Ah! The warm and hearty Irish stew, the classic dish. This, too, has literary recognition in an 1800s’ ballad: 

Then hurrah for an Irish stew / That will stick to your belly like glue.

It was made from readily available cheap bits of the sheep. Sheep were kept for the wool, the milk, and the cheese. By the time the poor animal had outlived its usefulness, its meat was pretty tough. 

Hence the long, slow cooking, at least 2 hours, that makes the Irish stew the rich and filling dish that it is, full of plump potatoes, onions, and succulent flaky meat.

That’s the original, but the stew has gone through various iterations, with additions such as other root vegetables, Guinness giving it a thick dark sauce, and dumplings. In the States, where sheep were not so prevalent, lamb was substituted for beef. 

So much has the original recipe been tinkered with, the humble peasant dish has reached near gourmet status – wine, garlic, and various herbs enhancing the flavor.

If that isn’t delicious enough for you, leave it in the fridge for a day or two and let those flavors mingle.

6. Steak and Guinness Pie

When Irish beef became affordable, it quickly got into the local dishes. And then when Guinness was on the shelves, some bright spark decided to put the two together. 

And thank the three-leaved shamrock that they did because it’s a combination made in heaven. 

The long, slow cooking of the filling creates perfect, tender beef and allows the beery flavor of roasted barley to infuse with the meat and veggies. Cut into the puff pastry, and the thick, luscious sauce oozes out and mingles with the champ or colcannon for the perfect comfort food on a cold winter’s day.

7. Seafood Chowder

I might have mentioned Ireland is an island, but so far have neglected its seafood. Criminal. Because it is among the finest in the world. 

With over 7,500 km of coastline, much of it facing the Atlantic, seafood has been a staple for many years, particuarly on the west coast. 

And it’s here that you’ll find some of the best seafood chowder served in bars and restaurants throughout the year using fresh local fish and shellfish. Salmon, haddock, hake, cod, and pollock are common plus mussels, prawns, lobster, crab. Really, whatever is available, which is why it’s often refered to as the poor man’s food. 

So you’ll find a different recipe in Galway to that in Donegal or Dingle, some with potatoes some without, some with bacon some without. But all of them great tasting and yummily creamy.

And it’s super quick and easy to make. Cook the onion and bacon for a while, add the potatoes and stock, add the fish and cream – don’t let it boil – and serve. Done!

8. Galway Oysters

Ireland’s oysters are special. And to show them off at their best there’s the Galway International Oyster and Seafood Festival every September to welcome the new season. 

What makes them so special? The Atlantic waters. Because they are a bit like wine – it’s where they come from that matters.

Pacific oysters grow well here and are available year-round. But it’s the native flat oyster that is the jewel in the emerald crown and is only available after it spawns in the summer until the following April – so if you want to experience them in their natural habitat, time your visit right.

The Pacific and the natives feed on different phytoplankton, giving them different flavors. The natives are a flat oyster, smooth on the outside and shallow inside, where you’ll find the delicate meat with a wild, gamy flavor.

The Pacific are more numerous. Taking just three years to mature, 9,000 tons are harvested each year. That compares to just 500 tons of native oysters, which take five or six years.

The 19th century boom in oysters made them a cheap food for the poor, sold on the streets and used to bulk out meat dishes. Today they are a sign of wealthy decadence. The boom led to over-fishing, industrialization and growing populations polluted the waters. Cleaning this up and ensuring environmentally safe and ethical production came at a cost.

So maybe you wont eat them everyday, but a trip to the west coast to sup Irish oysters with a cool glass of white wine as the sun sets over the Atlantic… 

9. Soda Bread

Soda bread – about as Irish as it gets. Or is it?

No, in fact. The Irish discovered it, replicated it, and earned themselves a worldwide reputation for it, but it was indigenous Americans who first invented it.  

They used pearl ash – a natural form of soda created from the ashes of wood – to leaven their bread, not having yeast. The Irish picked up on it and ,given it’s best made with soft wheat flour that grows best in Ireland, the bread has been a staple of the diet since the 1800s. 

Cooked in an iron pot or on a griddle over the open hearth, it has a dense texture, hard crust, and light sourness. So seriously is it taken as part of the country’s culinary identity, there’s even a Society for the Preservation of Irish Soda Bread. 

While traditionally made with sour milk, buttermilk is most often used today, mixed into the flour, soda, oats, and salt. Great for mopping up an Irish stew and popular on St Patrick’s Day.

10. Guinness 

Guinness is a dark ruby brown beer made from roasted barley.  No, it’s not. Guinness is a brand name. 

The original drink was called porter, because of its popularity among train porters at the time, and was invented by a London brewer called Ralph Harwood in 1722. If Arthur Guinness hadn’t set up a brewery in Dublin and begun brewing the liquid in the 1770s, we’d all be drinking Harwood! 

Instead, Guiness is know worldwide as Ireland’s national drink. So popular has it become, and such a symbol of Irishness, that 1,883,200,000 (that’s 1.8 billion) pints are sold worldwide very year. Though that figure should be put next to the one for Irish whiskey, which sold 2,376,000,000 (2.4 billion) shots globally in 2019.

But it’s not just consumed as pints. It goes well in Irish stew and steak pies as we’ve seen. And it also makes an appearance in many cakes, giving them a roasted barley flavor.

11. Irish Coffee

Arguably the first flavored coffee – in my opinion, the only one worth drinking, Irish coffee was the invention of an airport bartender. A storm in 1943 forced a flight to America to return to the airport and Joe Sheridan was asked to provide food and drink to warm up the freezing passengers.

And when you think of it, what better way to warm your cockles than to throw a whiskey into a coffee and top it with cream – the trickiest bit.

The cream has to float. And to make it float, don’t skip on the sugar. You need a couple of cubes of sugar, brown or white, melted into the hot coffee to help the cream to float. And don’t use a spray! It has to be heavy cream or whipping cream but never half and half.

Pour it slowly over the back of a spoon just resting on the top of the coffee. If it doesn’t work, pour it away and try again. There’s nothing quite like sipping hot, whiskey-flavored coffee through thick cream. Don’t forget to wipe your lips.

Related: 15 Popular Irish Desserts
Related: Most Popular Irish Christmas Foods

Related: Most Popular Irish Easter Foods

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Those who were not invited saw these gatherings as simply an opportunity to gossip. But the event served another purpose. It was where women shared advice and opinions about household management, bringing up children, and life in general. At these meetings women could express themselves freely; perhaps something they couldn’t do at home.

There were very strict rules of attendance. You couldn’t just drink as much coffee as you wanted; there were cookies to eat, and they had to be eaten in strict order. You couldn’t start with your favorite… No, no, no!!

Compared to other social occasions, these coffee gatherings were more easygoing, though, with no strict rules of etiquette. But the rules of the cookie were strictly observed! There had to be seven types. If the hostess served more than seven types, she was seen as haughty and if she offered fewer, she was seen as stingy.

Without further ado, let’s round-up some of the most popular Swedish cookies.

1. Mandelmusslan

Mandelmusslan, with its fancy almond shell, brightens up any coffee time. The cake’s nutty flavor together with tart berries and whipped cream make your taste buds dance with happiness. These are definitely a must for Christmas in Sweden.

2. Schackrutor

Schackrutor, or checkers, are a classic cookie for the cake plate! The recipe requires some work but is easier to make than you might think. 

The cake is made from a basic dough of shortcrust pastry. With various additional ingredients, you can use the dough for different kinds of cookies. Baking crumbly shortcrust cookies is traditional at Christmas and here are some suggestions.

3. Finska Pinnar

Finska Pinnar, or Finnish sticks, are not really Finnish. These delicious cookies are very popular in Sweden and are crunchy and nutty and come with a pearly sugar topping.

4. Nöttoppar

Nöttoppar, or hazelnut tops, are a gluten-free favorite. They are very easy to bake. All you need is chopped hazelnuts, butter, eggs, and sugar. Voilà – chewy cookies at their best!

5. Strassburgare 

Strassburgare is an extra crispy and airy classic Swedish cookie that is dipped in chocolate. It melts in your mouth and you are probably going to eat more than one!

6. Jitterbuggare

Jitterbuggare, or the Jitterbug, is named after the popular dance of the 1940s. The cake is baked with both shortcrust pastry and meringue, which gives it a swingy appearance. Let’s swing…!!

7. Jordgubbssnittar 

Jordgubbssnittar, or strawberry slices, are popular with most people. Fill the shortcrust pastry with summery strawberry jam and cut into diagonal slices, and top them with powdered sugar glaze in a nice pattern. Next time try raspberry, blackcurrant or blueberry jam.

8. Bondkakor

Bondkakan, or farmer’s cake, is a good cookie full of almonds, syrup, and tradition. These are tasty, crunchy cookies that are easy to bake. The dough can be frozen if you want freshly baked cookies quickly without having to mix and knead. Just take it out, cut it up, and bake! 

9. Kolakakor

Kolakakan, or caramel cookies, are slightly chewy, caramel cookies loved by young and old. This simple recipe includes syrup, brown sugar, and vanilla and is very quick to bake.

10. Droomar

Droomar, or dreams, are brittle cookies for all occasions. Deer antler salt and rapeseed oil give the dreams their dreamlike crispy character. These are easy-to-bake cookies, and they are sooo delicious!! 

11. Hallongrottor

These hallongrottor, or raspberry caves, are easy to make and very delicious to eat. They consist of shortcrust pastry that melts in your mouth and sweet raspberry jam. A classic cookie that is still as popular as it always has been!

12. Havreflarn

Havreflarn, or oat flakes, must still be counted as the fastest and easiest cookie to bake. In less than half an hour you can serve perfect and crispy oat flakes. 

13. Chokladbiskvier 

Chokladbiskvier,, or chocolate bisque, is a really beloved classic that consists of a chewy almond base, fluffy chocolate buttercream, and a dreamy cover of chocolate.

If you have never tried them, then it’s about time you did! They are a bit hard to bake, but if you think about what one of them would cost in a café, then it is really worth the effort!

14. Chokladbullar

Chokladbullar, also coconutball or oatball, is an unbaked pastry consisting of shortening, oatmeal, sugar, and cocoa and often garnished with coconut flakes, pearl sugar, or sprinkles. Chocolate balls are common as homemade treats and are part of the standard selection in Swedish cafés. All children love to bake them, and it is probably also one of the first cookies they ever bake!

There are loads of Swedish cookies and cakes to write about. But let us instead end up with why it is still so popular to call a coffebreak “fika”, many years after the invention of the swedish “kafferep”.

The Story of Fika 

Fika was invented as a time to discuss the highs and the lows of life over a cup of coffee in a cozy café. Fika is to drink a cup of coffee to boost energy during a hard day at work. Fika is also to invite the family home for cinnamon buns and a glass of juice in the garden. 

Fika is to sit on a bench in the sun drinking a take away latte… everything related to drinking coffee or tea with a sandwich or some cookies is the Swedish fika!!

If you get the chance, ask a Swede what fika means to them and you will get as many answers as there are Swedes. Just as people had coffee parties or so called kafferep at the beginning of the 20th century,  it became over time the most common form of invitation, just like coffee is for us today.

That’s why we say fika. The word became popular around 1910. The syllables in the word kaffi (dialect for coffee) were mixed around and thus, fika. At first, the word was used as slang for a coffee break, but over time it came to be so much more than just a cup of coffee. Today, the snack that goes with the coffee is just as important – because who wants coffee without a cinnamon bun or a delicious chokladbiskvi? 

Fika is perhaps one of the most Swedish things we have – the Swedish fika is definitely here to stay!! 

Try it, you´ll like it!

Related: 20 Favorite Swedish Foods

Related: 15 Tasty Swedish Desserts and Cakes

Related: 15 Popular Swedish Christmas Dishes

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These are seven different types of cookie traditionally made in the weeks before Christmas and served throughout the festive season. However, what these seven kinds are is up for debate, as the list is not set in stone. Hence, what one family considers sju slag might be different from those of another family.

Having said that, Norwegians also enjoy several other cookies not associated with Christmas, most notably the kransekake, which are several cookie rings put together. This festive cake is traditionally made for special occasions, such as weddings and christenings.

We of course also have the havrekjeks, which is a very versatile and tasty cookie, indefinitely healthier than the rest on our list. This cookie is normally served with sweet brown cheese. Now, let’s have a closer look at the most popular Norwegian cookies.

1. Kransekake

Kransekake literally means wreath cake, but the alternative name, tårnkake (meaning tower cake), might be a better description.

It is typically made to celebrate special occasions and consists of several concentric cookie rings. These are of different sizes, one on top of the other, creating a tower. The tower is then decorated with icing sugar, party crackers, and Norwegian flags.

Now, even though the name kransekake implies cake, the rings are actually more cookies than cake. They are made with almonds, egg whites, and sugar. This makes them chewy on the inside and crispy on the outside.

Even though the name kransekake implies cake, the rings are actually more cookies than cake.

More often than not, this cake is associated with occasions like christening and weddings, but it is also often made for Christmas or New Year. For Christmas it is also quite common to make a simplified version called kransekakestenger, which are short sticks made from the same dough as the intricate kransekake.

2. Krumkake

Krumkake can be translated as curved cake, but the name is quite misleading, as this isn’t a cake at all. Rather, it’s a wafer cookie baked on a hot iron before being shaped into a cone while still hot.

A krumkake is super crispy and delicate and is often served with whipped cream.

Krumkake is one of the most typical Christmas cookies and usually comprise one of the seven kinds.

3. Sandkaker

Sandkaker literally translates as sand cakes, a super confusing name as they are not cakes and they definitely don’t have any sand in them. These are instead traditional Norwegian cookies made with butter, flour, sugar, vanilla, eggs, and baking powder.

The dough is pressed into small moulds, similar to those kids would use in the sandbox, hence the name. The sand cakes are then baked in the oven until golden. They are often filled with whipped cream and berries or jam.

4. Serinakaker

Ok, we might as well get used to it; for some reason, Norwegians call most of their cookies cake. Serinakaker, or Serina cookies have a soft texture, resembling shortbread cookies.

They are normally decorated with pearl sugar and are very easy to make. This might be one of the main reasons this cookie is often included among the seven kinds for Christmas. Plus, it’s super tasty.

If you’re wondering where the name Serinakake comes from, we are none the wiser, but it is assumed they were first made by a woman named Serina.

5. Pepperkaker

Pepperkaker literally translates as pepper cakes, which sounds horrible, but is actually the Norwegian version of gingerbread.

Pepperkake cookies are generally more spicy than regular gingerbread cookies, as the Norwegian recipe calls for added pepper and other spices. Still, they are a firm favorite with children.

Pepperkaker are traditionally made for Christmas, and often an entire day is set aside for this activity at school or even kindergarten.

6. Kolakaker

Kolakaker are, of course, also not cakes, but are chewy and very sweet cookies. The first part of the name might make you think they have Coca Cola in them, but they don’t.

The word kola is actually the Swedish word for caramel, and somehow this name has stuck for these popular Norwegian Christmas cookies as well. Kolakaker are super easy to make by shaping the dough into flat logs, which are then cut into strips after baking.

7. Goro

Goro is a traditional Norwegian Christmas cookie with a taste and texture somewhat similar to krumkake. This particular cookie is also quite delicate, although less so than the krumkake, and it is rectangular rather than cone shaped.

They are baked in a special goro iron with imprints, giving the cookies a beautiful pattern. Goro is often considered one of the seven kinds for Christmas.

8. Sirupssnipper

Sirupssnipper, or syrup collars, are a spicier kind of cookie, traditionally made for Christmas. They are made from a buttery pastry with syrup and spices such as cinnamon, ginger, and anise.

The dough is rolled out and cut into a diamond shape. Before baking the cookies, a halved almond is placed in the center of each one.

9. Havrekjeks

Havrekjeks, or oat cookies, are one of the few traditional Norwegian cookies not associated with Christmas.

These cookies are even called cookies (kjeks) rather than cake, and are made with oats, flour, butter, milk, sugar, and baking powder. The dough is rolled out and cut with round cookie cutters. Havrekjeks are traditionally served with butter and brown cheese.

10. Mandelflarn

Mandelflarn are almond lace cookies, a very delicate type of cookie often served during, yes you guessed it, Christmas. One might think they are very difficult to make, but with some practice they are really not. You can even cheat and skip the last step, making flat cookies instead of cone-shaped ones.

Mandelflarn is made by combining chopped almonds, butter, sugar, flour, milk, and syrup, then spooning the mixture onto a baking tray.

The mixture spreads out by itself and is baked until golden brown. While still hot, the cookies can be shaped on a greased rolling pin.

11. Fattigmann

Fattigmann, literally poor man, is a Christmas cookie dating back to the Middle Ages. They are called poor man’s cookies because, as they are made with rather expensive ingredients such as butter, heavy cream, and, in some recipes, a dash of cognac, you could well become one if you make them.

The cookies are quite chewy and they have an irregular shape. The dough is deep fried in lard until brown and sprinkled with cinnamon and sugar.

12. Smultringer

While technically not a cookie, we have to include smultringer, a super crispy donut-like treat. They are smaller and crispier than the average donut, and since they are super tasty on their own, no glazing is required. The dough is cut into rings using a cookie cutter and fried in lard, called smult.

As opposed to most other entries on this list, smultringer are eaten all year. However, they are particularly popular during Christmas, and are often considered one of the seven kinds.

So, there you have it, the most popular cookies in Norway (or as Norwegians for some reason like to call them, cakes). Most of these are made for Christmas, but they can of course be enjoyed all year. They are all super sweet, quite quick and easy to make (apart from kransekake, that is!) and give a festive feel. Which of these would you choose as your sju slag, or seven kinds?

Related: Most Popular Norwegian Foods

Related: Most Popular Norwegian Cheese

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One place with a significant history in baking is South Jutland, known for its traditional “coffee meetings”. But, even though the name reminds us of the famous Sweden’s coffee gatherings, it is not the same thing. 

A South Jutland cake table consists of no less than 21 different dry, soft and hard cakes which will be served with coffee or tea. The 21 cakes consists of seven dry, seven soft and seven hard cakes.

The cake table became popular in Southern Jutland in the middle of the 19th century. The background in this story, was that coffee had become cheaper and ovens more reliable around those years. 

After Southern Jutland became a part of Prussia in 1864, the Prussian authorities did not always grant liquor licenses to the inns where the Danes gathered. Assembly halls were therefore built where the Danish speaking could meet together.

Coffee and cakes were served here, and everyone brought different kinds of baking goods, delicious pastries filled up the long serving tables. There was sharp competition between bakers to see who could bake the tastiest and most eye-catching cakes. Pies or cream cakes tested their skills. 

The tradition flourished during the Second World War, when it was forbidden to hold meetings, but since it was okey to have coffee meetings, southerners used this loophole in the law to meet. The large coffee gatherings flourished especially among independent farmers. They had plenty of eggs, sugar, flour, cream, and more. 

The large cake selection was created at a time of hard physical work and sparse everyday food. It was common to dish up the full coffee table at all festive events, and there should preferably be so many pastries, that twice as many people could have been invited.

One reason why the coffee meetings in South Jutland seemed more voluminous than in the rest of the country was the particular serving technique, followed even in private homes well into the 20th century: cake trays were passed quickly around, one after the other, and everyone piled their side plate up with cakes, at least three or four different kinds.

An example from a 1950’s South Jutland coffee meeting: Freshly baked, buttered French bread, baker’s pastry, cream cakes, 1-2 pies, and 4-5 different cookies.

Let’s round-up some of the most popular traditional Danish cookies.

1. Brunkage (Brownie)

Type: Cookie

Description: Thin, circular or square, brown cookie with a rich spicy taste. 

When invented: The cake’s seasoning is characteristic of the Middle Ages, and it was around this time that it was invented. Brown cake was formerly known as gingerbread, precisely because it, like the peppercorn, contained pepper.

 2. Jødekager (Jutland Cake)

Type: Cookie

Description: Thin, round cookie with a sprinkle of cinnamon.

When invented: Recipes for Jutland cakes can be found as far back as 1856. The cake must have looked like a Jutlandish cake sprinkled with cinnamon or cardamom.

3. Napoleonshat (Napoleon Hat)

Type: Dry cake/Cookie

Description: Shortcrust pastry shaped like a Napoleon hat with marzipan filling, its flat base is coated with dark chocolate.

When invented: The age of the cake is not known precisely. It was probably invented in the second half of the 1800s, when many baked goods were named after Napoleon.

4. Fragilite (Fragility)

Type: Cake

Description: Square cake consisting of thin layers of macaroon with a filling of thin layers of mocca buttercream. The top is sprinkled with icing sugar.

When invented: Ut was invented by baker Johannes Steen around 1910. That the cake has a French name is typical for the period because it sounds fine and classy – a bit like rice a la mande, which is, after all, a traditional Danish rice pudding, says food historian Bi Skaarup.

5. Hindbærsnitter (Raspberry Slices)

Type: Sandwich Cookie

Description: A rectangular thin cake made of 2 layers of shortcrust pastry with raspberry jam in between and icing on top.

When invented: In the 18th century. Originally, the raspberry slice consisted of many layers of shortcrust pastry with raspberry jam in between. 

“Anna Anker’s mother was an expert of the cake and owned Brøndum’s hotel in Skagen, where it was served. H.C. Andersen came all the way to Skagen to eat her raspberry slices”, says food historian Bi Skaarup.

6. Genuine Christiansfelder Gingerbread (Ægte Christianfelder Honningkage)

Type: Cake

Description: The dark brown cakes are sold in a wide range of shapes and sizes, with or without chocolate coating, icing, and cream or jam filling. 

Wheninvented: 1873. Sugar baker Christian E. Rasch began producing the cakes that have made Christiansfeld famous both in Denmark and abroad.

7. Vanilla Wreath (Vaniljekrans)

Type: Cookie

Description: Vanilla-flavored cookie shaped like a circular wreath with a star-shaped cross-section.

When invented: The 1840s. The vanilla wreath is from the heyday of cookies in the 1840s, when households got iron stoves, allowing people to bake easily.

8. Pepper Nut (Pebernød)

Type: Cookie

Description: Small, richly spiced brown cakes.

When invented: The Middle Ages. Peppernuts are among the first cakes to be baked in Denmark. They are known from the Middle Ages, when they were probably baked from rye bread dough with added spices.

9. Wreath Cake (Kransekage)

Type: Dry cake

Description: Small oblong light marzipan cake with a triangular cross-section decorated with thin, transverse stripes of white icing, possibly with dark chocolate on the inside.

When invented: Cakes baked from marzipan can be found in the oldest Danish cookbook from 1616.

The wreathcake, as it is known today, originates from the second half of the 18th century, when the cornucopia became modern. The wreath cake has always been associated with celebration because almonds were extremely expensive. 

Cakes baked with marzipan are known to go all the way back to the Middle Ages and originate from North Africa. This cake is always eaten in Denmark at New Year’s Eve.

10. Species

Type: Cookie

Description: Light, thick, circular cookie.

When invented: It originates from when the iron stove was introduced in the 1840s. The name specie means species, says food historian Bi Skaarup.

11. Sarah Bernhardt

Type: Dry cake

Description: A brown chocolate cake shaped like a pointed mountain. Consisting of a macaroon with chocolate cream and chocolate coating decorated with a violet on top.

When invented: 1911. The cake was created by pastry chef Johannes Steen on the occasion of the famous actress Sarah Bernhard’s visit to Copenhagen

12. Mazarin

Type: Dry cake

Description: Flat circular lentil-shaped cake of shortcrust pastry with marzipan filling glazed with white or chocolate fondant glaze and decorated with a nut or a cocktail berry.

When invented: It appeared for the first time in a cookbook of 1888. The name alludes, for inexplicable reasons, to the French Cardinal Marzarin, who lived in the 17th century.

13. Klejne (Klejner)

Type: Cookie

Description: A fat-baked, curly cookie almost shaped like two parallel spirals gathered in a flat tip at each end. 

When invented: The first recipes for klejner date from the 18th century, but the cake has been eaten as far back as the 14th century.  

Cakes fried in fat or cooked in iron, like waffles and apple slices, were smart back then, when you couldn’t just turn on an oven.

14. Linse (Lens)

Type: Dry cake 

Description: Flat shortcrust pastry cake with wavy edge and filling of yellow cake cream. 

When invented: The recipe can be found in a cookbook of 1648.

Related: Most Popular Danish Desserts

Related: Guide to Danish Christmas Table

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When it comes to the traditional Christmas dinner, one could say that Danes are divided and will never agree: Those who have duck, and those who prefer roast pork with crackling. Some families serve both duck and pork just to keep everyone happy.

The side dishes, however, are usually the same regardless of the meat. Here’s a complete guide to the Danish Christmas dinner table – and a few other foods and drinks that are essential for properly celebrating Christmas in Denmark.

1. Warm Rice Pudding (Risengrød)

In the old times, poor peasant families of the Danish countryside had little money to buy meat to feed the family and hungry farm workers. So they made sure to serve a big portion of rice pudding before dinner. They also believed in pixies, so they would also put a small portion in the loft or barn for the little creatures so they wouldn’t make trouble.

Some families still keep this old tradition alive – mainly because this easy and cheap meal is indeed very tasty. Often the rice pudding is served on the 23^rd and then the leftovers are used for the popular “risalamande” dessert on Christmas Eve (we’ll get back to that).

The rice pudding recipe is very simple: Rice boiled with a lot of whole fat milk, served hot with sugar and cinnamon and a lump of butter slowly melting on top.

2. Roasted Duck (Andesteg)

There’s nothing more mouthwatering than the smell of duck slowly roasting the whole afternoon before Christmas Eve!

A good Danish Christmas duck is usually stuffed with diced apple, prunes and thyme, keeping the duck nice and juicy. The stuffing is served as a very delicious side dish – sweet and salty.

The best result is achieved by slow cooking the duck on a relatively low temperature (around 120 °C for around six hours). Don’t forget to flip it half way through, and make sure there’s always enough water underneath so it doesn’t dry out. To ensure a crispy skin, turn on the grill function at the very end.

3. Roast Pork with Crackling (Flæskesteg)

When Danes prepare pork, they always leave the rind on the meat. They actually consider it the most essential part, because when cooked properly it turns into crunchy, salty crackling – irresistibly tasty!

Ensuring the perfect crunchiness of the crackling is a very honorable task in Danish cuisine and is always taken very seriously. All families have their own secret for how to do it properly (hint: it’s about adding plenty of salt – more than you think!).

It usually takes 1.5 hours to reach a core temperature of 65 °C. Just like duck, pork also needs a good grill at the end.

Slices of roast pork are still delicious and are often eaten for lunch over the next few days on a piece of rye bread with red cabbage.

4. Red Cabbage (Rødkål)

There are not many greens on the Danish Christmas table. This is the closest we get. Boiled red cabbage is a very tasty side dish, adding a bit of tartness to the otherwise quite sweet and heavy plate of meat, potatoes, and gravy.

It’s easy to make: After shredding the cabbage, leave it to simmer in a sauce pan with vinegar, redcurrant juice, salt, and sugar. How long you leave it is a matter of taste – some like it crisp and fresh, some prefer it softer.

5. Sugar Browned Potatoes

Roasted duck and pork go very well with boiled potatoes, but at Christmas an extra layer of luxury is needed: a sugar coating. So-called browned potatoes are made by first boiling the potatoes, peeling them, and finally roasting them in a pan with caramelized sugar and lots of butter.

All sorts of potatoes can be used, but fingerling potatoes are ideal for this dish because they have a good, solid texture and don’t crumble when you fry them. 

6. Brown Gravy

A good, tasty brown gravy is essential because it connects all the different components of the meal and creates harmony between them. The gravy is made from the pork or duck dripping in the roasting pan.

After skimming the fat, you add some of the water from the boiled potatoes with some extra broth if needed. Finally, you add some thickener and/or heavy cream, and if you want to achieve the perfect brown color, sometimes an artificial browning is also needed. For a perfect, round taste, add a pinch of sugar – or alternatively, try sweetening it with redcurrant juice. Yummy!

7. Pickled Cucumber (Asier)

The sweet and greasy Christmas meal needs a sour accompaniment. This would typically be asier, which is a special type of pickled cucumber. Don’t confuse them with the typical pickled cucumbers cut in thin slices. Asier are big chunks of cucumber without the skin but with quite a strong taste.

8. Redcurrant Jelly 

Any kind of jelly can serve as a sweet accompaniment. But apple or redcurrant jelly – ideally homemade with apples or berries from the garden – are the best.

9. Rice Pudding with Cherry Sauce (Risalamande)

You could almost believe that eating risalamande for dessert on Christmas Eve was written into the Danish constitution – everyone does it, and usually only at Christmas.

The delicious pudding is made from cold rice porridge (sometimes the leftovers from the day before). The porridge is mixed with vanilla, plenty of whipped cream, and crushed almonds and is served with a flavorful warm cherry sauce.

An important part of the tradition is to hide one whole almond in the dessert. The one who gets the almond receives a small present. This means that everyone keeps eating until the almond is found, so everyone will feel extremely full at the end of the meal.

10. Marzipan Confection

After a heavy meal and an overdose of risalamande dessert, there’s not much space for more food. So before moving on to the Christmas confections it’s time to dance a few rounds around the Christmas tree, singing Christmas songs and exchanging presents. Finally, at the end of the evening, the sweet tooth is slowly re-awakened.

Danish Christmas confection is usually made of marzipan and soft Viennese nougat. Marzipan is made of almonds, and Viennese nougat is a buttery and sinfully delicious paste made of hazelnut and cocoa. The two go very well together – often covered in chocolate.

11. Danish Pancake Puffs (Æbleskiver)

No list of Danish Christmas food would be complete without delicious Danish pancake puffs. They are not usually eaten on Christmas Eve, but are probably the most popular snack for the whole month of December.

Æbleskiver literally means sliced apples, but it has nothing to do with apples. It’s actually a pancake dough cooked into small, soft pancake-balls in a special frying pan designed only for that purpose. The freshly baked balls are served with jam and icing sugar ad libitum and a glass of hot glögg (see below).

12. Danish Christmas Punch (Gløgg)

Æbleskiver simply demands this warm and tasty drink. Gløgg is a mulled wine punch made with red wine and a mix of typical Christmas spices.

The spices can vary, but they are usually whole pieces of cinnamon, cloves, pepper, ginger, vanilla, nutmeg, allspice, and orange peel. First, all the spices are cooked with sugar and orange juice into an extract, which is then added to the heated red wine together with plenty of raisins and peeled crushed almonds.

A cup of gløgg is always served with a spoon for eating the soaked raisins and almonds.

Sometimes port wine, schnapps and/or rum is added to the punch for an extra boost. But beware, it goes straight to the brain!

Tip: A delicious children’s gløgg can be made by replacing the red wine with blackcurrant juice.

Related: Most Popular Danish Foods

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Danes like to eat cheese at any time of the day – for breakfast, lunch or dinner! They especially have a penchant for semi-soft cow’s milk cheeses, but you will also find blue cheeses and many other excellent variations on the Danish cheese table.

Four cheeses from Denmark have been awarded the European PDO-status (Protected Designation of Origin), which means that their names are protected and can only be produced in the country of origin. On this list you can read about these four cheeses, and six other cheeses that should not be missed if want a taste of Danish cheese culture.

1. Danbo

The most popular cheese in Denmark is by far danbo, which has status as the national cheese of Denmark and received PDO-status in 2017. It’s a semi-soft aged cheese made from cow’s milk, and it comes in many different versions, from mild and child-friendly (ripened for 5-8 weeks) to mature Gamle Ole (Old Ole), which is aged for 35 weeks or more. Beware, the strong smell of Gamle Ole will fill the room when you open the packaging!

The most common and popular danbos are the medium aged cheeses that are aged for 10-15 weeks. They still have a strong characteristic taste, but they’re not as overwhelmingly strong as Gamle Ole.

Another variation is danbo with cumin seeds, but this is also not for everyone!

A slice of danbo is usually enjoyed on a piece of rye or wheat bread. It also works great as a melted cheese on any warm meal. 

2. Danablu

The Danish answer to French Roquefort and Italian Gorgonzola is Danablu, and it’s much more than just an attempt at imitating other famous blue cheeses. It has its very own characteristics, and it’s another of the Danish cheeses with PDO-status protected by European law.

Danish dairymen have experimented with blue cheese since before the first world war, but the Danablu as we know it today was invented by the dairyman Marius Boel in 1927, who was the first to make blue cheese from homogenized cow’s milk.

The homogenized milk makes the cheese whiter and fattier than other famous blue cheeses, and the taste is uniquely piquant, sharp, and salty.

3. Esrom

This cheese was invented by the Cistercian monks living in the Esrom Monastery in the beautiful green landscape of northern Zealand in the 12^th century.

The recipe was lost during the Reformation when the monks left the monastery, but luckily it was rediscovered in the 1930s, and in 1996 Esrom was the first Danish cheese to receive the PDO-certificate.

Esrom is also called Danish Port Salut cheese. It is semi-soft, creamy, and riddled with small holes. The aroma is quite significant, but the taste is mild, buttery, and fruity. The cheese is soft but sliceable and works well on a piece of bread or as a melted cheese.

4. Havarti

Danish havarti is a wonderful soft and mild cheese that immediately melts on the tongue. The most popular version of havarti in Denmark is the 60+, the so-called cream havarti. With a semi-soft texture full of small holes and a mild and creamy taste, it’s the favorite cheese of many Danish children.

Havarti gets its name from the Havarti farm in the outskirts of Copenhagen where the Danish cheese pioneer Hanne Nielsen produced her famous cheese in the 19^th century, inspired by the German Tilsiter cheeses.

Havarti is today one of the most important Danish export cheeses and received PDO-status in 2019.

5. Smoked Cheese from Funen (Rygeost)

On the Danish Island Funen they are very proud of their local delicacy, Rygeost, which literally means smoke-cheese. Rygeost is a fresh smoked cheese made with buttermilk, and is said to originate all the way back in the Viking age.

Somehow when you taste it, it’s not hard to imagine the Vikings standing by the fire flavoring their cheese with the smoke from rye straw and green nettles.

The typical way to eat the smoked cheese today is spread on rye bread garnished with a few sliced radishes and sprinkled with chives. Other common ways to serve Rygeost is with smoked fish, in a potato salad or as a dip mixed with mayonnaise.

6. Shrimp Cheese (Rejeost)

Did you know that Danes like to eat cheese spread with shrimps? Yes, that’s really a thing in Denmark (and in the rest of Scandinavia too!) The shrimp cheese is not considered a fine delicacy at all. On the contrary, it’s very popular as a spread on wheat bread or rye bread, typically for breakfast or lunch.

Shrimp cheese is made from processed cheese – which basically means (let’s just be honest) that it’s made from the by products of different cheese productions all melted together in one pot and mixed with shrimps. But there’s something seductive about the taste.

Lovers of shrimp cheese, however, often complain that there are never enough shrimps in it. 

7. Mycella

Let’s get back to the gourmet table! The Danablu mentioned earlier is by far the most famous Danish blue cheese, but it has a lesser known cousin, who also deserves a mention on this list: Mycella.

Produced on the island of Bornholm and named after the mycelium mold, this has a soft texture and a mild, rich, slightly salty and fruity flavor, and actually it’s more similar to the Italian gorgonzola than to its compatriot Danablu.

8. North Sea Cheese (Vesterhavsost)

The Danish west coast is wild and rough and has a fresh, salty flavor in the air from the North Sea. Inspired by the surroundings, Danish dairymen from the famous Thise Dairy in north-west Denmark came up with a brilliant idea: to capture the salty sea breeze in a cheese.

The result was the Vesterhavsost, a cheese similar to Dutch gouda but with a harder texture and a slight touch of sweet saltiness and nuttiness. It’s matured for 26 weeks in a cave where a special ventilation system allows the western wind from the sea to impact on the ripening cheese.

The Thise Dairy is a very innovative and successful dairy in Denmark. They specialize in making products only from 100% organic milk, and with the invention of the North Sea Cheese in 2008, they have definitely invented a new classic among Danish cheeses.

9. Amber Cheese (Ravost)

Here’s another new classic from the innovative Thise Dairy. Amber Cheese is somewhere between a Danbo and a North Sea Cheese in taste and consistency – mild, but still with plenty of character – and it’s produced with local organic milk from Thyborøn on the west coast, where you can find lots of amber on the seashore.

The dairy named the cheese after Denmark’s first environmental activist, the fisherman Amber-Aage (Rav-Aage in Danish) who was a local hero fighting against chemical pollution of the sea in the 1950s. In honor of Amber-Aage, Thise Dairy decided to donate one Danish krone (0,15 USD) to environmental charities for every Amber Cheese they sell.

10. Them Crystal Cheese (Them Krystalost)

Most of the well-known Danish cheeses are semi-soft and sliceable, but this one is different. Them Crystal Cheese has the nickname of the parmesan of the north because of its hard texture and salty crystals. It has an intense umami taste with a hint of nuts and pineapple – ideal as an alternative to parmesan or simply as a tasty element on the cheeseboard at festive occasions.

The cheese comes from the Them Dairy in Jutland – one of Denmark’s oldest dairies, established in 1888 and proudly producing cheese with high quality organic milk.

In Denmark organic milk and cheese production is growing rapidly, and the standards of dairy products are very high. Together with the proud traditions and handcraft, this definitely makes Danish cheese worth tasting!

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The milk industry is quite large, with a few big dairy food companies, as well as many local small farmers. Each of them produces many types of cheese. In fact, small farmers offer a wide variety of handmade cow’s and goat’s milk cheeses, inspired by the best cheesemakers. 

Lithuanians are proud of their cheese, and in this list, you will find the 5 of the best Lithuanian cheeses that you can buy in the supermarkets. 

1. Kietasis Sūris Džiugas (Dziugas Hard Cheese)

Lithuania is not as famous a cheese producer as France or Italy, but they have at least one cheese to be proud of: Džiugas. This is a Lithuanian parmesan-style cheese that has achieved Protected Geographical Indication (PGI) status. 

Depending on the ripeness, the color varies from yellow to creamy. In the supermarkets you can find four levels of ripeness: mild (12 months), piquant (18 months), delicate (24 months) and gourmet (36 months). 

The Džiugas Cheese House offers even older cheeses. The speciality store offers different snacks and cakes, as well as chocolates, containing this cheese. Džiugas is used for various dishes or can be served on its own. 

Džiugas is an excellent gift to take home with you. 

2. Varškės Sūris (Soft Curd Cheese)

One of the most common dairy products in Lithuania is curd cheese. It is used in many Lithuanian desserts and breakfast dishes. The most typical Lithuanian cheese is this soft curd cheese, which often appears on breakfast menus.

Typically, it is eaten with rye bread and honey, a combination that is a Lithuanian classic. The cheese is usually made by pressing the curd cheese, which is soft, smooth yet firm to hold. You can find it in any supermarket, and many farmers’ markets offer handmade version.

3. Varškės Sūris su Priedais (Curd Cheese with Flavorings)

There are many varieties of curd cheese. First, it can be made by boiling sweet milk, which makes it more firm and solid. 

But most interestingly, curd cheese can be covered with spices and it can be smoked, baked or dried. The cheese itself might contain many flavorings. The sweet ones are dried cranberries, dried fruits, poppy seeds, raisins, and jelly. Savory ones can contain caraway, garlic, chili, herbs, pumpkin, sunflower or cannabis seeds and many more. Lithuanians are very creative with the combination of flavors in cheese.

These types of curd cheese can be found in supermarkets, but a wider variety is available from fairs or online. Make sure to try at least one of them! 

4. Memel Sūris (Memel Cheese)

Memel is a type of hard cheese. Memel refers to the Nemunas river, although it can also be called Klaipėda, the Lithuanian port city. This hard cheese is matured on traditional Scandinavian spruce boards using a special technology.

The cheese maturation period varies from 2 to 18 months. Memel Prussia is ​​matured for 3 months and has a mild aroma and creamy taste with a fantastic nutty aftertaste. Memel Reserve is matured for 12 months, when it develops a special fruity aftertaste and a crumbly, brittle structure. Grand Reserve is matured for 18 months and is characterized by a very impressive combination of hazelnuts, dried apricots and sour cream.

Cheeses that are matured for 2 months contain piquant flavorings, such as sun-dried tomatoes, basil, and jalapeno peppers. 

Lastly, the most popular soft blue cheese in Lithuania is Memel Blue. It is a great snack that combines well with various fruits, such as pears, melon, and figs, and also with jams. Cheese is ideal for accompanying sweeter wines such as Porto or sweet Eiswein, made from Riesling grapes. It is often used as an ingredient in gourmet dishes or condiments.

5. Obuolių Sūris (Apple Cheese)

The last on this list is the sweet, matured apple cheese, which contains no dairy products. Lithuanians love eating this cheese in the autumn, when the apples are ripe, and they even prepare it at home. It is made by boiling diced apples with a little sugar. It can contain different flavorings, such as nuts, dried fruits, cinnamon, vanilla, cardamom, cloves, or muscat, as well as citrus peel. 

The cheese is very sweet, chewy and has a unique taste. It is perfect to snack on with your tea or coffee, especially on cloudy autumn days, and is perfect to bring home as an edible souvenir. 

These are the most known Lithuanian cheeses of Lithuanian origin that are typically eaten there. There are many more, of course, including the most popular world cheeses, such as mozzarella, brie, cream cheese etc. In the end, there is never enough cheese, right? 

Related: Most Popular Lithuanian Foods
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Some of them are adapted from other cuisines; however, taking their place on Lithuanian tables and menus for years makes them traditional. 

1. Kepta Duona (Fried Bread)

No doubt, the most Lithuanian snack that comes to mind for eating with a glass of cold beer or kvass is fried bread. 

This snack is made with rye bread, cut into relatively thin strips, and quickly pan-fried in oil until crispy. The crucial step is rubbing garlic and salt into the fried pieces on both sides. Other options are adding cheese sauce, dipping in mayonnaise, or even dipping in mayonnaise and then covering it with grated cheese! 

Sounds greasy and salty, and it is! But it is better than beer and potato chips with a basketball or football match, or during the night out in a pub. 

Kepta duona can usually be found on every bar and pub menu, as well as in simple restaurants. They be also found in supermarkets, but freshly made ones are definitely the best. 

2. Mėsyčių Rinkinys (Meat Charcuterie)

No traditional snack table should be without a meat-heavy charcuterie platter. Lithuanians produce and love different kinds of meat produce. Usually, the platter consists of pork in different shapes and forms – smoked, cured, dried meats, salami, bacon and much more. 

One of the main delicacies is smoked pork ears and salted or smoked pork fat, also called flitch. This platter is usually arranged with pickles, fried bread, and smoked cheese. 

The modernized version of the platter includes meats from other cuisines such as prosciutto or serrano, and more types of cheeses paired with olives, tomatoes or even grapes. 

This charcuterie platter is popular all over the world; however, the Lithuanian one always includes traditional types of meats and dried bread, which is not so common in other countries. You can find this platter in most bars and pubs as a snack to go with your drink. It is also easy to make at home with supermarket meats and snacks!

3. Kibinai (Kibin) 

These savory pastries are a favorite Lithuanian snack. 

Kibinai dough is thin and enriched with butter, eggs, and sour cream. It is hand-rolled and filled with meat filling. Then the dough is firmly sealed, and a braid-like top is made. 

Traditionally, the filling is made of minced mutton with onions and various herbs. Nowadays, the filling can be made of pork, beef or chicken. A vegetarian version offers fillings of curd, cabbage, and other vegetables. 

Kibinai can be served as a snack or the main dish since they are good both hot and cold. Usually, they are eaten with a cup of warm broth, cold beer or kvass. 

You can find them still warm in most supermarkets. However, the best ones can be found in special Kibinai restaurants and kiosks, especially in the city of their origin – Trakai. 

4. Keptas Varškės Sūris (Baked Curd Cheese)

Lithuanian cuisine is impossible without dairy products, especially curd, also known as a type of cottage cheese. This curd cheese is made by pressing the curd or by boiling fresh, sweet milk. This cheese is one of the most typical Lithuanian cheeses. 

Lithuanians like their cheese smoked or baked, with spices, garlic, herbs, and even honey. It can be easily prepared at home and tastes even better when still warm, but supermarkets offer a wide variety of this appetizer with various additions. 

The cheese can be served together with other cheeses on a platter, as well as paired with a meat charcuterie or even mixed with greens in a salad. 

Make sure to try this typical Lithuanian product. If you decide to buy one, reheat it in the oven as written on the package. Put it on some rye bread and enjoy! 

5. Silkė (Herring)

Herring has a special place in Lithuanian traditional cuisine. Salted, marinated, in oil or without, it is a common food in households all over Lithuania and eaten daily as well as on special occasions. 

Herring is traditionally eaten on Christmas Eve, as Lithuanians observe the fast and don’t eat meat or dairy products on this occasion. 

During other celebrations, herring is served with different side dishes: fried onions and carrots, beans, raisins, or mushrooms. Typically, herring is also eaten with boiled potatoes or rye bread, pickles or onions. 

There is also a salad called “herring under a fur coat”, the coat meaning potato, beetroots, carrots, eggs, and mayonnaise. Sometimes it is prepared for special occasions. 

This traditional appetizer can be found in local traditional restaurants, while herring can be found in every supermarket. 

To sum up, these are some of the most traditional Lithuanian snacks. Nowadays, Lithuanians look out for new flavors, improvise, and make a wide variety of internationally known snacks. However, if you want to get closer to traditional Lithuanian cuisine, try the suggestions above. They might surprise your taste buds! 

Related: 15 Popular Lithuanian Desserts

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Traditional cheese production in Norway is closely tied to small dairy farms, where families have perfected their products over generations. In fact, two such small producers have won the world championship cheese contest in the last few years.

Most of the popular cheeses in Norway, however, are made by Tine SA, the country’s largest producer and exporter of dairy products. Tine is a cooperative owned by milk farmers, the same farmers who supply the milk for the cheese.

The company dates back to 1928, and its most notable cheeses are Norvegia and Jarlsberg. Let’s take a closer look at these and other, more distinguished cheeses made on small family run farms throughout the country.

1. Norvegia

Norvegia is a family favorite from Tine SA and the most sold cheese in Norway. It is semi-hard with a mild and sweet taste, resembling a gouda.

This makes it a favorite for children, and it is often used in sandwiches or on toast. The smooth consistency makes it easy to slice, grate and cut, and it is used in both cold and hot dishes. It is particularly good for melting and is used on pizzas, pies and anything else that goes into the oven.

The original Norvegia cheese is stored for about three months, but there are also two different cured variants. Norvegia Vellagret is aged for at least 9 months, giving it a more distinct flavor. If you want even more flavor, you can get Norvegia Ekstra Vellagret, which is aged for 15 months.

2. Østavind

Østavind, or east wind, is a fairly new addition to Tine’s cheese range. It is made from fresh cow’s milk from Helgeland in the northern parts of Norway. When the eastern wind blows over Helgeland, good weather ensues, which is good for both people and cows. The result? A cheese with more character and a richer, more aromatic taste.

Østavind cheese resembles Norvegia but has a sweeter and more complex flavor. It is aged for 5 months, and its texture is porous, smooth, and firm. Østavind is used in sandwiches, for cooking or just as a snack.

3. Jarlsberg

Jarlsberg is a mild, swiss-type cheese made from cow’s milk. It has a semi-soft texture, a mild and nutty flavour, and it’s distinguished by its large and irregular holes. The cheese melts very well and is often used on pizza or in fondues. It is also frequently used in sandwiches.

Its history can be traced back to the middle 1850s, and it was named in honor of count Wedel Jarlsberg, who owned land in the area. The process of making Jarlsberg is a trade secret, and the trademark is registered by Tine SA.

Jarlsberg is aged for a minimum of 3 months, and there is also a cured version named Jarlsberg Vellagret, which is aged for 12 months.

4. Fløtemysost

Fløtemysost is a mild type of “brunost”, or brown cheese. It is made from a pasteurized mixture of whey and cow’s milk. The mixture is boiled down to caramelize the sugar, giving the cheese a rich brown color and a sweet caramel-like taste. It is often served on toast or waffles, and even used as a flavor enhancer in sauces.

Traditionally, brown cheese is made by boiling whey and adding goat’s milk. Fløtemysost, however, is made purely from cow’s milk. Its origins can be traced all the way back to 1863, when the owner of Solbråsetra Farm in Gudbrandsdalen decided that the goats were too much of a nuance and he didn’t want them. Without goat’s milk, the farmer’s daughter decided to add cream to the whey mixture.

5. Gudbrandsdalsost

Gudbrandsdalsost is another type of “brunost” with close ties to the Fløtemysost mentioned above. This cheese is made from a mix of cow’s and goat’s milk and has a darker color. The goat’s milk gives it more of a tang, generally making it less favorable and more favored by children.

The recipe for this cheese can also be credited the same farmer’s daughter from Gudbrandsdalen. She eventually got married and her husband didn’t have anything against goats. So, she tried to improve the recipe by adding goat’s milk. It quickly spread to the neighboring farms and was soon known as Gudbrandsdalsost.

6. Ridderost

Ridderost, literally “knight cheese”, is a semi-hard cheese from the coastal region of Møre and Romsdal in Norway.

It is made from pasteurized cow’s milk and is a washed-rind cheese developed by dairy producer Tine SA in the 1960s. During production, it is periodically treated with brine or mold-bearing agents, encouraging the growth of bacteria.

To this day, the milk used to produce Ridderost is only harvested from local municipalities along the coast. The crust is almost orange while the cheese itself is a pale yellow. Ridderost is sold in two variants, Ridder and Ridder Classic. It has quite a distinct taste and odor.

7. Nøkkelost

Nøkkelost literally translates as “key cheese”, and is a hard cheese made from cow’s milk. During the process, both cardamom and cumin is added, giving the cheese a very distinct look and flavor.

It has small, round holes and is aged for 8 weeks only. Nøkkelost was first mentioned in a cookbook of 1845, and is believed to have been produced in Norway since the 1860s.

Its exact origin is unknown, but one can safely assume it’s based on the Leyden cheese from the Netherlands. The main difference between Nøkkelost and Leyden cheese is that the latter is seasoned with caraway rather than cardamom.

8. Snøfrisk

Snøfrisk translates as “snow fresh” and is a series of soft cream cheeses from Sunnmøre in Norway. The original Snøfrisk cheese was launched for the winter Olympics in Lillehammer in 1994.

It is now a series of 5 different products; one original and 4 with added flavor. This includes pepper/garlic, ramsons/garlic, dill and chanterelle.

The cheese is made with both goat’s milk (80%) and cow’s milk (20%). The taste is fresh and tart with a characteristic, but mild taste of goat’s milk. Snøfrisk is well suited as a spread on a slice of bread or a bagel, and it is also great in sauces. It is also frequently used by bakers, who combine it with powdered sugar for cake frosting.

9. Selbu Blå

Selbu Blå is a blue cheese made in Selbu in Norway. “Blå” means blue, and it has blue mold both inside and out. The cheese has a soft and creamy texture, and the flavor is rich and aromatic.

It is, however, quite a mild cheese, developed especially for the delicate Norwegian palate.

Selbu Blå is very versatile and often used in salads, dressing, and sauces. It can be enjoyed on its own, but it’s especially well-suited for cheese platters with walnuts and honey. There is also a Selbu Blå Kraftig, which is aged for longer to get an extra full and sharp taste.

10. Pultost

Pultost is a traditional Norwegian cheese made from low fat sour milk and caraway seeds. There are two types of pultost; one is spreadable and one is crumbly and porous.

The former has a stronger taste and smell. The creamy and spreadable pultost is made by heating the milk to around 35 degrees celsius, whereas a higher temperature of about 65 degrees creates the drier and crumblier version.

11. Kraftkar

Kraftkar is a blue cheese from a family-run dairy farm in the western parts of Norway. It is made from unskimmed cow’s milk and cream and injected with a mold culture. The name translates as “strong man”, a reference to a legendary farmhand who was said to have superhuman powers.

Kraftkar was awarded World Champion at the World Cheese Awards in 2016, and the small family-run dairy farm has had problems meeting demand ever since. The world’s best cheese is preferably paired with crackers and fruit jams.

12. Fanaost

Fanaost is made at a dairy farm in Fana outside Bergen in Norway. The farm has been going since the 1600s, and when Ruth and Jørn Hafslund started cheese production here in 2006, they aimed at producing quality products from locally sourced ingredients.

Their cows graze on an old pasture where they have access to more than 10 different types of grass and heather.

In November 2018 Fanaost won the coveted World Cheese Award. The Hafslund couple claim their success is attributed to the combination of good pasture and low production, focusing on quality rather than quantity.

Fanaost is a semi-hard gouda cheese made from pasteurized cow’s milk. It is aged for 3 months and has a mild and round flavor.

Related: 20 Popular Norwegian Foods
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In general, Latvian cuisine is influenced by the chilly and damp environment of northeastern Europe. It’s no surprise that there are heavy dishes here, frequently accompanied by sweet desserts.

Sugar has only been commonly used in Latvia since the 19th century. But sweet dishes quickly caught on: berry and fruit jellies, mousses, biscuits, flatbreads, cakes, and so on.

Let’s round up some of the most popular Latvian desserts.

1. Rye bread soup

The famed Latvian rye bread is truly exotic and you will not get real Latvian rye bread soup anywhere else on the planet. Rye bread has a strong flavor and excellent nutritious content. The sweet soup made with dried and toasted rye bread, spices, dried fruits, and berries is served chilled with whipped cream.

Rye bread is still prepared in Latvia using unique techniques: natural dough is fermented in wooden vessels, then big loaves are cut out and cooked in wood-fired bread ovens.

In the 1920s and 1930s, Latvian cookbooks presented modern bread soup recipes. The first versions called for the use of local ingredients: toasted rye bread slices and something acidic such as cranberries or rhubarb, as well as fresh or dried apples. Sugar or honey was used to sweeten the soup. The bread was soaked and rubbed through a sieve after being toasted and then boiled with fruit juice and peel, spices such as cinnamon and cloves, and sweeteners.

Then it’s heated over an open flame, chilled, and served with whipped cream. The bread soup thickens the next day and should be served with milk.

2. Stacks of rye bread

This tasty, traditional Latvian rye bread dish with jam and whipped cream has a structure similar to tiramisu. It is a simple but tasty dish that is traditionally prepared on the national holiday of November 18th. The dark red and white of the food resemble the Latvian flag, and as the main ingredients are local, the dish is fitting for a national celebration.

Another big plus of this dessert is that it is not naughty, though it is very rich. You only need a very small piece at the end of the meal to say with satisfaction, “it’s okay, I have enough!”

Despite this, this layered dish is rarely left over for the next day, which is a shame as it tastes even better then than when freshly cooked – the layers stick together and the jam and cream soak into the breadcrumbs.

In terms of nutrition, the layer is a real calorie ball. The cream is fatty and the jam and rye bread are high in sugar, so it’s not something yo should eat every day.

3. Blueberry Dumplings (Klimpas)

Latvian dumplings are balls of dough that resemble Italian gnocchi. They’re eaten mostly as a sweet dish with jelly. However, the addition of chicken is also common as are rhubarb, apples, and other fruits or berries.

For adding to soups, chopped onions, garlic, or greens, finely chopped bacon or smoked ham, and various spices are sometimes added to the dumplings.

Blueberry dumplings in Latvia are a seasonal dish prepared while berries are in season in the middle of the summer. Wild blueberries are one of the most valuable berries in Latvia. They are not only tasty but also very healthy as they boost immunity and well-being with their antioxidants.

Blueberry dumplings can be boiled in water first or boiled in berry juices. Both techniques are equally delicious.

4. Cranberries in Icing Sugar

This is a popular snack and provides plenty of healthy vitamins for children and adults. This is especially true during the fall and helps prevent catching viruses. However, cranberries can also be found in Latvian swamps in the spring, when the snow has melted.

5. Sweet Cottage Cheese Casserole

Cottage cheese casserole is a very Latvian sweet dish. For it to be truly tasty, the curd must be fresh and soft, not grainy and sour. Cottage cheese is widely used in Latvia; it is rich in protein, calcium, vitamins A, B, C, and D, and amino acids. It is an integral part of the diet for pregnant women and young children.

You can use any berries or fruits for the jelly. In the spring you can cook it with rhubarb, orange peel, and cloves; in the summer with strawberries, raspberries, or cherries; and later with sour apples or plums. Cranberries are an autumn and winter classic.

Sometimes raisins are added to the casserole, which makes it especially tasty.

6. Thin Pancakes

These thin pancakes are prepared in Latvia on holiday mornings, especially if the family has children.

Traditionally, it is a sweet breakfast food that brings memories of childhood. You only cook one side of the pancake, put the filling on the golden brown side, roll it up, and cook it in a pan. They can be stuffed with minced meat, cheese, and sweet curd.

Thin pancakes are served with honey and various jams. In summer, they can be used with fresh berries. There are also some vegan pancake recipes.

7. Biscuit Cake

While exquisite and unusual cakes are made from time to time, Latvians often return to the most ordinary biscuit cake, which has occupied an honorable place on the cake pedestal for decades. The secret of this cake is probably not only in the simplicity of its preparation but also in the perfectly balanced taste. 

Making it is very simple. The first layer is whole cookies. Then jam, cream, and more cookies, jam, cream until you have enough.

Difficult as it may be, the cake should not be eaten straightaway; it should be left in the refrigerator for at least 8 hours. Then the cookies will be soaked with the cream and jam.

8. Debesmanna or Heaven Farina

Debesmanna has such a poetic name because it is very popular. Translated literally it is heaven farina. The usual English translation is much less poetic: mousse. It consists of jelly-boiled semolina served with milk. Preparation is quite simple. The secret of it lies in the process of threshing the farina. It used to be churned with a wooden spoon but now most Latvians have switched to the mixer.

This sweet dish is suitable for every season, changing only the berries as they become available, and, look, another taste!

Served with cold milk, this dish evokes feelings of happiness.

9. Floating Islands

This is another sweet dish that is associated with childhood holidays, when eggs were beaten and cooked into an airy miracle. It is a dessert for real gourmets which is sweet and has a soft texture. It is a whipped egg white with a vanilla sauce.

10. Gotiņa (Little Cow)

One of the most interesting candies in the world is gotiņa candy, a sweet treat that melts on the tongue. Today, they are commercially but they can be made at home. They are fun to make with the kids.

The sweets are made by adding sugar and vanilla sugar to milk or cream and boiling, stirring constantly, until the mass thickens and turns light brown. The longer the mass is heated, the thicker it becomes. The finished mass can be filled in candy wrappers, silicone forms, or in a larger pan.

It is then removed from the molds or cut into pieces. While it is soft, you can form it into balls and roll them in crushed or chopped nuts.

11. Maple Juice

Maple juice contains up to 10% sugar and not only quenches your thirst but also provides energy. In Latvia, it is obtained by drilling a hole in the tree and tying a container to collect it.

Drinking maple juice in the spring is widespread, especially outside the cities. The natural sugar contains both minerals and enzymes, various organic acids, tannins, vitamins, and other biologically active substances which improve health and digestion. Boiling the juice for a long time gives you maple syrup.

Related: Most Popular Latvian Dishes

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The post 11 Most Popular Latvian Desserts & Sweets appeared first on Chef's Pencil.

Many people have never heard of traditional Lithuanian savory foods, which include pink cold beetroot soup with potato dumplings: cepelinai. However, most of the country’s guests are pleasantly surprised by the taste and combination of flavors.

When it comes to desserts, Lithuanian cuisine has a lot to offer. Many of them are in common with neighboring countries. However, having being made in Lithuania for centuries, they’ve become traditional desserts.

Typically, desserts are most commonly eaten at weekends or special occasions such as birthdays or weddings, although a few of them can be a fulfilling breakfast or brunch. Typical desserts usually require a bit of effort to make at home; however, some of them are extremely easy.

Here are 15 of the most popular Lithuanian desserts you should try while visiting Lithuania.

1. Šakotis (Tree Cake)

Šakotis is the most popular traditional Lithuanian cake. Its distinctive shape means it can’t be confused with anything else. The spikes of the cake look like the branches of a tree; hence its name, which is translated as tree cake or, literally, branchy.

It’s prepared on a special device that keeps a rod rotating next to the fire or an electric heat source while it is coated with many layers of liquid dough. Baked šakotis has a firm texture, is sweet, and is broken off and eaten by hand. Preparing the dough is quick and easy; it contains only sugar, flour, eggs (usually around 40!), butter, and sour cream.

But the baking technique is complicated and takes a long time. You could spend between 3 and 6 hours standing next to the oven, depending on the size of the cake.

You can find this unique sweet in many supermarkets and pastry shops. However, the best and the most authentic are handmade in the villages and sold under their own labels.

2. Tinginys (Lazy Cake)

This traditional Lithuanian dessert will satisfy any sweet tooth! It is similar to Italian chocolate salami, but additionally contains condensed milk, hence not quite the same.

The preparation of tinginys is completely different to šakotis; it is called a lazy cake for a reason. You simply mix crushed-up biscuits (traditionally made with gaidelis, or “little rooster”, melted butter, condensed milk, and cocoa. Once mixed, place it in a plastic bag or a tightly cling wrap pop in the refrigerator for at least 6 hours or, even better, overnight. Alternative recipes include dulce de leche (cooked condensed milk), which gives it a caramel flavor, curd cheese, and various nuts or dried fruit. There are also healthier versions with sugar-free cookies, light coconut milk or sugar-free condensed milk.

Definitely give it a try and prepare one at home! But if you are too lazy even for a lazy cake, you can find it in supermarkets, coffee shops and pastry shops.

3. Šimtalapis (Hundred Leaves Cake)

Lithuania is home to many nationalities, including Tatars, who have lived here for hundreds of years. Tatar desserts and savory pastries, kibinai, have became traditional to Lithuania.

This round cake is unique due to its appearance – a thick roll of multiple layers of yeast pastry sheets covered with a butter and sugar mixture. Sweet poppy seeds and raisins fill the centre of the cake. It is a heavy dessert and is typically eaten only once or twice a year, usually at Christmas, other big occasions or traditional weddings.

It is possible to prepare it at home, although it requires some time, patience, and determination. Like most Lithuanian desserts, it can be found in bigger supermarkets and bakeries. However, the best ones are made to order by Tatars.

You can’t find an alternative to this cake anywhere, so it is a must-try dessert when visiting the country.

4. Skruzdėlynas (Anthill Cake)

One ingredient Lithuanians absolutely love is honey. It is a common ingredient in Lithuanian desserts, as well as an alternative to sugar when it comes to sweetening your tea.

One of the best-known honey cakes is skruzdėlynas, which literally means anthill. It is a tall, multiple layered hill-like cake made of separately oil-fried crispy pieces of thin dough, covered in a honey-butter coating, and topped with poppy seeds and/or raisins.

Skruzdėlynas is crispy and sticky and typically eaten by hand. This dessert is fairly easy to make and the size of it can be easily adjusted according to the amount of ingredients. It takes time to prepare, therefore if you need one with your afternoon coffee, it is easier to buy it from one of the bigger supermarkets.

5. Medaus Tortas (Honey Cake)

While skruzdėlynas has a unique look and texture, the most loved honey-containing cake is medutis. This dessert is the more traditional cake shape – round, with alternate layers of sponge and cream.

There are two ways of making it. The first includes baking each thin sponge layer separately, which takes longer. The other is baking a sponge cake and slicing it into thinner pieces. Then each piece is topped with cream. The authentic cream is made with sour cream, sugar, and a drizzle of lemon juice.

Medaus tortas is soft, sweet, and literally melts in your mouth. It is a Lithuanian classic, often baked for birthdays or other occasions. Everybody loves it, and if you try it next time you visit a coffee shop or a bakery, you’ll find out why.

6. Napoleonas (Napoleon Cake)

Another classic Lithuanian cake is Napoleonas. And no, it is not because of Napoleon Bonaparte. There are multiple stories and debates among French, Italian, and Russian confectioners about the origin of the cake’s name, but no one knows for sure. Although this cake is common in other countries, it is definitely a favorite in Lithuanian.

Multiple layers of puff pastry connected with buttercream and the addition of bitter cranberry jam create the perfect balance of flavors. Nearly each bakery has a signature version of this delicious dessert, which makes a perfect addition to any friend’s gathering or birthday. The best ones are freshly made in bakeries or coffee shops!

7. Žagarėliai (Angelwings)

This delicious treat has been made in most households in Lithuania for many years. To get the interesting winged shape, the dough is cut into small rectangles, a small cut is put in the middle and one edge is wrapped through the hole.

Žagarėliai are crunchy and coated with powdered sugar. It is the perfect snack with a coffee. They are easy to make and typically last many days. They can also be found in supermarkets. A perfect crunchy treat!

8. Kuršėnų Vyniotinis

Lithuanian cuisine includes many cheese products – butter, sour cream, milk, buttermilk, kefir, and the very popular curd – a type of cottage cheese.

Kuršėnų vyniotinis is a dessert filled with a creamy, sweet curd filling. The outer layer is a typical sponge cake, baked in a flat baking tin. Kuršėnų vyniotinis was invented 50 years ago by a confectioner living in the village of Kuršėnai, hence the name.

It is a popular lighter cake option that can be found in supermarkets, local coffee shops, and bakeries.

9. Varškės Spurgos (Curd Cheese Doughnuts)

These golden doughnut balls are made from a mixture of curd, eggs, flour, sugar, and a pinch of salt. The dough is formed into small balls and deep-fried until golden. After, they are placed on paper towels to absorb any excess oil and the crispy doughnuts are dusted with powdered sugar.

This dessert is a common Sunday afternoon treat, perfect in the cold season. It is easy and relatively quick to make, as well as popular in bakeries across Lithuania.

10. Varškės Apkepas (Curd Cheesecake)

There are many cheesecakes in the world, most of them being made with cream cheese, giving a thick texture and high-fat content. However, Lithuania offers an alternative – curd cheesecake.

Don’t expect it to be the same as a New York cheesecake; this is totally different! Varškės apkepas is typically made with curd, eggs, flour or semolina, and sugar and sometimes with raisins. It is a high-protein cake, served with fresh fruit, jam, and sour cream or yoghurt.

It is considered more as a meal rather than a dessert, so is perfect for weekend brunch or as a quick breakfast. It can be found in breakfast and brunch restaurants.

11. Varškėčiai (Curd Cheese Pancakes)

If you thought that was surely to end of curd desserts, you are wrong. Lithuanians really love curd. These small curd pancakes resemble the big curd cake mentioned above. However, they are quicker to make, and the portion size is easier to adjust.

They are popular for breakfast or brunch and can be served with fresh fruit, jam, sour cream or yoghurt, honey or condensed milk. These pancakes are the sweet meal many Lithuanians grew up with.

They are quick and easy to make and are definitely worth trying at a café or restaurant if you are looking for something sweet but healthier for your breakfast.

12. Sūreliai (Curd Snack)

Last but not least, these small chocolate-covered curd cheese snacks are one of the most unique Lithuanian desserts.

This rectangular-shaped dessert is made of soft sweet curd and may contain many fillings, such as condensed milk, caramel, jelly, poppy seeds, chocolate pieces, and even nuts.

Sūrelis is widely popular in Lithuania and enjoyed by tourists as a snack between meals or as a dessert with coffee or tea. It is small and easy to indulge in, so be careful; they are hard to resist once you start!

Sūreliai can be found in any supermarket across Lithuania.

13. Sausainiai Grybukai (Mushroom Cookies)

These are authentic cookies, nostalgic for many Lithuanians. Their taste will remind you of gingerbread. Their appearance resembles the most valuable Lithuanian forest mushroom – boletus, hence the name.

Sausainiai grybukai are covered with a sugar glaze and have a white shaft, dark brown cap, and poppy seeds on the bottom, imitating real mushrooms.

You can find this sweet treat at local Lithuanian fairs or in bigger supermarkets, but those sold at fairs will be freshly made and taste much better.

14. Meduoliai (Gingerbread Cookies)

Meduoliai is a soft gingerbread-like cookie which you can enjoy with your tea. They are firm, are shaped like half-spheres, and have a thin sugar glaze over the top.

These meduoliai can be found in any local supermarket as they are commonly eaten as a sweet treat with tea or coffee or used for cooking other desserts.

You can also find another variation of meduolis at local fairs. They come in many interesting shapes, decorated with a colorful glaze and even with phrases written on top. It is a typical fair snack, which can’t normally be found elsewhere.

15. Saldainiai Vilnius (Vilnius Sweets)

Finally, the most representative Lithuanian dessert. Vilnius chocolate is the most popular Lithuanian chocolate candy and is produced by the biggest Lithuanian chocolate factory Pergalė. These chocolates are firm, yet quite soft to bite. They contain 1.7% ethyl alcohol, which gives them a rich and unique flavor. Make sure you try them, as well as other local sweets from this factory.

These local edible souvenirs are perfect for bringing back home to treat your friends and family, and they can be found in a nice box, ready to be gifted!

Although Lithuanian cuisine is less known in Europe, these desserts prove its diversity, rich and unique flavors, and unlimited ways of combining similar ingredients.

It is no surprise that these desserts can be found in other European countries. Lithuanian cuisine was influenced by Russian, Polish, Belarussian, and French cuisines.

Although many of the desserts seem to be heavy, most of them are suitable for those who don’t like their desserts to be too sweet, since curd adds sour and savory notes to them.

This article doesn’t cover all typical Lithuanian desserts; there are countless traditional variants of cookies and pies. If you like your desserts soothing, filling, and made from simple ingredients, Lithuanian cuisine is just right for you. There’s much to discover.

Be sure to save the list of desserts covered in this article for when you next visit Lithuania!

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