Russians seem to have a hereditary sweet tooth, and over the centuries they have come up with a wide selection of irresistible treats. But anyone who tastes a churchkhela will agree that it is worth the effort — it eventually acquires a rich, chocolaty taste, even though the recipe does not contain anything even remotely resembling a cocoa bean. . At about the same time, Russian confectioners started using sugar instead of honey, and today pastels are made using the same process. It has been in production since 1965 and is the result of a special socialist food program implemented to mass-produce affordable milk chocolate. Churchkhela Getty Images Churchkhela is mainly found in seaside resorts in the Krasnodar Territory since the recipe has its roots in Caucasian cuisine.
The recipe was developed by the same legend of Russian confectionary, Vladimir Guralnik, who learned the art of patisserie under the guidance of Czech master-confectioners who made regular trips to Moscow to teach and learn new skills. But figs were too expensive for the average person, which led an unknown cook to develop a substitute — a fruity sweet made from ingredients that were locally available, cooking them in honey or sugar syrup. It is a square slab of spicy cake filled with jam or condensed milk. The cake requires four different sorts of cream, some laced with brandy and other liquors, and the pastry layer is soaked in rum. It is a sort of round bun made from leavened, short or unleavened dough. But in remote parts of Russia this traditional sweet has kept its historical name. Until the 19 th century, the recipe for the — by far the most delicious — was a closely guarded secret, but then French candymakers added whipped egg-whites to an apple and fruit puree and discovered a new delicacy - the French marshmallow.
This Eastern delight is made from soft dough and raw eggs, molded into short delicate sticks that look like vermicelli or marbles, which are then deep-fried and placed in an elegant pile before a hot honey sauce is poured over them. However, the main ingredients of pastila, which first appeared in Russia in the 16 th century, are no more exotic than sour apples, honey and egg whites. It is what they are served with that makes them one of the great Russian desserts; optional extras include cream, jam, honey, fruit puree or syrup. Chak-chak Legion Media A recipe that originates from the Turkic peoples, chak-chak is a solid favorite of the sweet-toothed Russians. After churchkhela, this is probably the second most healthy treat on our list. Since the end of the 18 th Century, when French cuisine came to Russia, the names of fruit-flavored candies have been Europeanized, and smokva is now again the word used for a fig as in the fruit itself.
This cake is still extremely popular in Russia, and a sure sign of its success are all the copycat versions that can be found everywhere, even in the most expensive shops. Traditional Russian varieties tend to be quite sour, but over the centuries, Russian cooks have found ways of making them sweet. Baked Apple Global Look Press Most of Russia has a northern climate, and the brief summers mean fruit is scarce. At that time, gingerbread was made from rye flour mixed with honey and berry juice. Each churchkhela needs to dry in the sun for at least two weeks, and it is then left to mature for up to three months. To find the right packaging for the candy bar, the producers held a competition and advertised it in a Moscow newspaper. This dessert is undoubtedly the most healthy delicacy on the list, as it contains lots of glucose and fructose, vegetable oils, proteins, organic acids and vitamins.
Syrniki Cottage cheese pancakes and oladie thick pancakes Legion Media Served on their own, and could easily be mistaken for a starter or a side dish. It is made by boiling up pectin-rich fruits such as apples, quinces, plums and rowanberries. Short doughs refer to tender cookies and pastries that are influenced by the ratio of fat and flour. Then the core is cut out, and the apple is stuffed with a sweet filling and baked. Unlike pastels, the recipe for chak-chak has remained virtually unchanged since ancient times.
Out of the 12 sweets on our list, this one probably also takes the most time to prepare. As a result, hardy varieties of apple are a favorite ingredient in Russian cooking. The pile is then left to harden before being served. The original Viennese cake does not contain any cream at all. Smokva Fruit Leather Global Look Press This sweet has almost been forgotten, but you can still find it in some Russian villages. It got its modern name when people started enhancing this recipe with spices from India and the Middle East, which first appeared in Russia in the 12 th-13 th centuries.
Churchkhela is made from nuts that are put onto a thread and dipped in sweet grape juice that has been thickened with flour, which forms a chewy coating. But this is actually one of the best Russian sweets. Prague Cake Legion Media This variation of the Viennese Sachertorte has only a very tenuous link with the Czech capital. Nearly everyone can identify traditional Russian dishes such as borshch and schi. In the late 1990s, Tula opened a museum devoted to the cake. The most famous Russian gingerbread is from , about 120 miles south of Moscow.
Heat up a samovar or just a regular teapot , brew some of your favorite tea, and have an old-fashioned tea party with these classic treats. The powdery, sweet residue is just one of the signatures of this snowball-shaped treat. This official recipe was developed by a group of confectioners under the leadership of Vladimir Guralnik — a legend in the world of Russian sweets — who was the chief dessert-maker at the Prague restaurant in Moscow. Interestingly, smokva originally meant dried figs. Its filling is simple yet effective — the soft bun is perfectly complemented by baked cottage cheese with sugar, jam, condensed milk or fruit puree. Vatrushkas may be humble, but demand for them is high. Sweet Soya Bars RotFront factory Russians who grew up in the Soviet era, when there was a deficit of just about everything, have fond memories of these sweets.
Macadamia, cashew, hazelnut, pecans or black walnuts are lovely choices, especially if toasted and finely ground before mixing into the dough. The most popular soya sticks were produced by the RotFront factory. Even when the shelves were empty, soya sticks were nearly always available and you hardly ever had to stand in line for them. Alenka Chocolate Getty Images Alenka may not be the tastiest chocolate in Russia, but is probably the most recognized brand in the Russian chocolate industry. A vatrushka is one of the most archaic delicacies that featured in the cuisine of ancient Slavic tribes. At a pinch, you could say they taste a bit like halva, one of the highlights of Eastern cuisine - maybe because they contain ground peanut. These sorts of pancakes are actually made from very healthy ingredients — in addition to the basic mixture of cottage cheese, eggs and flour, which is fried in a frying pan, grated carrot, apple, dried apricots, pears, nuts, pumpkin and squash can also be used, making for a dessert that is as healthy as it is tasty.
Readers should be warned that these innocent-looking sweets have a very high calorie content — about 514 calori es per 100 grams. However, you are more likely to find them at a simple bakery than in trendy patisseries. First the apples are soaked in various syrups and sweet concoctions. Find more recipes in our special project All rights reserved by Rossiyskaya Gazeta. . .