Croatian recipes: How to make Bazlamača and Tačkrle

by croatiaweek
March 10, 2025
in Food & Wine

Bazlamača and Tačkrle (Photos: Vedran Bošković)

If you’re a passionate wine lover you’ve almost certainly visited Kutjevo, a charming little town and wine region in eastern Croatia where Graševina grapes produce outstanding results.

The long tradition of Kutjevo’s viticulture and winemaking is evident in the oldest cellar in this part of Europe, built way back in 1232.

It’s no coincidence that the 45.3 parallel runs through this wine region—the same one that connects renowned wine destinations like Piedmont, the Rhône Valley, Oregon, and Bordeaux.

Zlatna Slavonija raj je za hedoniste1_foto Vedran Bošković

(Photo: Vedran Bošković)

Nestled on the slopes of Papuk and Krndija, the Kutjevo wine region is a fantastic choice for a wine-focused getaway. You could even extend your trip to include the neighbouring Požega–Pleternica wine region on the slopes of Požeška Gora, or the Pakrac wine region on the slopes of Psunj.

Knedle sa šljivama (Photo: Vedran Bošković)

This is a brilliant opportunity to explore all parts of Požega-Slavonia County, also known as Golden Slavonia.

Great wines deserve delicious food, and in this part of Croatia, the culinary offerings are diverse and plentiful.

(Photo: Kutjevo)

(Photo: Stiglic Photo)

There’s something for everyone—think spicy kulen sausage, kulenova seka, ham, pork scratchings, crackling scones, sausages, a variety of cheeses, and traditional dishes cooked in a cauldron like čobanac (shepherd’s stew) and fiš paprikaš (fish stew).

Čobanac (Photo: Karlo Hruškar)

You’ll also find fish pâtés, grilled trout, carp chips, vineyard ćevapi, and Barun Trenk steaks.

Fiš paprikaš (Photo: Hrvoje Serdar)

From traditional to modern twists, ingredients are sourced from local producers, and the region’s rich gastronomic heritage is deeply respected, with guests treated like royalty.

Barun Trenk (Photo: Vedran Bošković)

Pair them with predicate wines

As the Germans so nicely put it, “zucker kommt zu letzt”—”sugar comes last.” In Golden Slavonia, you can round off every meal with delightful desserts, made even tastier when paired with a fine predicate wine.

Cheese (Photo: Vedran Bošković)

Take your pick: poppy seed or walnut noodles, cheese-dusted trganci, apple or cheese strudels, cherry cakes, dumplings, tačkrle, or bazlamača.

They all sound tempting and irresistible—especially tačkrle and bazlamača. You might be wondering what these treats are. They’re simple yet refined, practically begging you to take another bite.

Tačkrle are soft dough pillows filled with Slavonian plum jam, rolled in toasted breadcrumbs, poppy seeds, or walnuts, and sometimes served with a dollop of sour cream.

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

We’ve got recipes for the irresistible tačkrle and bazlamača.

Tačkrle with Plum Jam (Serves 4)

Tačkrle (Photo: Vedran Bošković)

Ingredients:

1 kg soft flour
500 ml lukewarm water
600 g thick plum jam
250 g ground walnuts
250 g poppy seeds
200 g sugar
Salted water for boiling

Method:

Knead the flour and water into a firm dough and let it rest. Meanwhile, bring a pot of salted water to a boil for cooking the tačkrle.

Divide the dough into two pieces, knead each one well again, and let them rest a bit longer.

Roll out a very thin sheet of dough, then evenly dot one half with small mounds of plum jam in neat rows. Fold the other half over and press the edges together with your fingers.

Cut into squares using a pastry wheel and cook them in the boiling water until soft. Briefly toast some breadcrumbs in oil and roll the hot tačkrle in them.

Alternatively, coat them in poppy seeds, ground walnuts, or sugar. You can also serve them with homemade sour cream.

Bazlamača