If you’re a donut-lover, then this vanilla-iced beauty, sliced in two and loaded with custard, will be right up your alley. Be aware that Czech pasties are often a lot less sweet than their American cousins; this one is no exception—only the icing has a sugary bite. It’s best eaten cold, accompanied by a shot of strong, hot coffee.
A classic pâte à choux-based cream puff, with a difference: this one, baked right, features a light, barely-there pastry, an intense burnt caramel icing, and a barely-sweet caramel custard filling. It’s usually found in two sizes: small, and large enough to share—to share with three or four people, that is.
This is a small spelt flour cake, topped with pumpkin and sunflower seeds and a scant glaze of sugar. It’s dense and chewy, not unlike a French financier, and the seeds give it a nice crunch and good texture. You’ll want to make sure the pastry you’re buying is extremely fresh; stale it’s dry and disappointing.
This is about as traditional as Czech pastry gets—marmalade, cheese or poppy seed Danish, sprinkled with a light streusel topping. The original one boasts a filling of some sort contained by a rim of brioche-like yeasted dough.
Children of the ‘70s, who had cream-filled wafer sandwich cookies packed into their lunch boxes, will find something familiar about the taste and texture of this treat. A crispy, thin wheat wafer is rolled around a vanilla or chocolate cream filling; then it’s ends are dipped in chocolate. You can also find these packaged at grocery stores, but it should go without saying that the fresh variety, bought at a sweets shop, is a far superior thing.
A little something for those who are gluten free, these extremely sweet meringue sandwiches, filled with cream and often, walnuts, are crisp and light and just the thing to eat on a hot day when you’ve got a glass of sour lemonade on hand (note: infused lemonades are also popular all over Prague so you’ll have no trouble finding basil, ginger, or mint lemonades to accompany).