Bajadera Recipe – A Croatian No-Bake Dessert

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Searching for an easy yet impressive bite-sized dessert? These traditional Croatian bajadera squares are going to become your favorite go-to no-bake recipe! What I love about these bajadera squares is that you can make them ahead of time, pop them in the fridge, and let them chill until you are ready to serve. Easy, peasy, fast, and delicious! Bajadera squares are something everyone should take a chance to try. Here’s your chance:

Bajadera Recipe

Yields 16
An easy no-bake, and traditional Croatian holiday dessert recipe. These bite sized treats are addictive for chocolate lovers!
 
Ingredients:
 
Dough
 
  1. 1/2 cup of water
  2. 1 cup of sugar
  3. 1/2 lb of crushed plain tea biscuits
  4. 1/2 lb of walnut, almond or hazelnut meal (or blend)
  5. 2 sticks of butter (16 tablespoons)
  6. 3 oz. of dark chocolate
  7. any alcohol (for flavor)
Icing
 
  1. 2 tablespoons of milk
  2. 2 tablespoons of powdered sugar
  3. 3 tablespoons of butter
  4. 3 oz. of dark chocolate
Instructions:
 
  1. Bring water to a boil in a large saucepan then add the sugar. Stir. Wait until the sugar is completely dissolved (about 3-5 minutes) then add the crushed biscuits, nut powder(s) and butter in small pieces. Mix well until homogeneous.
  2. Meanwhile, melt the chocolate in a bain-marie (double boiler).
  3. Take saucepan off the heat, then add alcohol to the batter and mix.
  4. Divide dough into 2 equal parts. In one of them, add the melted chocolate, and incorporate.
  5. Place a square baking frame (approximately 8×8 in) on a plate (or you can also use a square pan) and line with parchment paper.
  6. When the dough is warm, spread half of the chocolate batter at the bottom of the frame (or pan). Pack well to form a very uniform and dense layer. Reproduce the process with the plain dough, then the remaining half of chocolate batter, making sure to smooth the surface at the end of each step.
  7. Prepare the icing. Start by simmering the milk, powdered sugar and butter. When everything is dissolved, add the chocolate and mix until you obtain a uniform glaze.
  8. Pour the icing, spreading it evenly and gently then tapping the plate on the work surface to level the surface and get rid of any air bubbles.
  9. Refrigerate at least 4 hours (preferably overnight).
  10. Using a large sharp knife, cut strips about 1×3 in.

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