Search
Brazil
Argentina
Bolivia
Chile
Colombia
Ecuador
Guyana
French Guiana
Falkland Islands (Malvinas)
Paraguay
Peru
Suriname
Uruguay
Venezuela
Germany
Austria
Belgium
Croatia
Denmark
SlovakiaSlovenia
Spain
Finland
France
Greece
the Netherlands
Hungary
Ireland
Iceland
Italy
Luxembourg
Norway
Poland
Portugal
the United Kingdom
the Czech Republic
Sweden
Switzerland
Turkey
Canada
the United States
Mexico
the Dominican RepublicTurkey
South Africa
Australia
Fiji
New Zealand
Papua New GuineaFlavors · Bled
Sweet square from Bled: a puff pastry base, a tall layer of vanilla custard, another of whipped cream, and a thin pastry sheet on top, dusted with powdered sugar. It has been made by the lakeside since 1953.
Traditional sweet from Bled, Gorenjska
Also known as: kremšnita de Bled; blejska kremšnita; cremeschnitte de Bled
Illustrative images. The pictures in this guide are illustrations based on the real place, not photographs, and may differ from it.
Click a photo to enlarge it.
Blejska kremna rezina — Bled, Slovenia
The kremna rezina, or kremšnita, is the pastry every visitor associates with Bled. It is served in tall squares: at the bottom, a puff pastry base; in the middle, a thick layer of egg custard scented with vanilla and another of whipped cream; on top, a thin, crisp pastry sheet covered with powdered sugar. The result is light but hard to eat without it falling apart.
Bled’s version has a date and an author. In 1953, pastry chef Ištvan Lukačević, who in the late 1940s had moved with his family from Senta in Vojvodina to Bled, ran the pastry shop of a lakeside hotel. He started from an old Vojvodina recipe and replaced half of the egg custard with whipped cream, making the dessert lighter. The pastry, according to the recipe recounted by his successors, was folded seven times and rested until the next morning before baking.
The recipe is made the same way to this day, and Bled’s tourist board estimates that more than 15 million slices have been sold since 1953. Similar pastries exist in several Central European countries, but the kremna rezina became one of the city’s symbols, alongside the lake, the island, and the castle.
Almost all pastry shops and cafés in Bled serve their own kremšnita, and many visitors eat it with a view of the lake after a walk along the shore.
Bled , Gorenjska
Bled pastry, prepared by the lakeside since 1953.
Puff pastry with butter, egg custard made with milk, sugar and vanilla, whipped cream (chantilly), and powdered sugar.
In squares, with a small fork and knife, almost always with coffee, at a café table overlooking the lake.
A strolling and afternoon coffee pastry, served year-round in Bled.
Your questions
It is a square pastry with a puff pastry base, a tall layer of vanilla custard, another of whipped cream, and a thin pastry sheet on top dusted with sugar.
Pastry chef Ištvan Lukačević, in 1953. He adapted a Vojvodina recipe, replacing half the egg custard with whipped cream.
Almost every pastry shop and café in the town serves its own version, many with a view of the lake.
Flavors of Slovenia
Buckwheat flour cooked in water and fluffed into small clumps with a fork, served with pork cracklings. For a long time it was the everyday food of the central and alpine regions, and it is considered a national Slovenian dish.
Sweet leavened dough, rolled out very thin, filled, rolled up and baked in a round pan with a hole in the middle. It is the festive pastry of Slovenian celebrations, with fillings of walnuts, tarragon, raisins or honey.
Thin dough rolls filled and cooked in water, steamed, or baked. They come in sweet and savory versions, with fillings such as fresh cottage cheese, tarragon, walnuts, apple and dozens of others, and are found in all regions of Slovenia.
Small dumplings filled with potato, onion, bacon, and herbs, shaped like a little hat, from the old mining town of Idrija. The traditional accompaniment is bakalca, a lamb stew with vegetables.
Round, flat bread from Bela krajina in southeastern Slovenia, brushed with egg, caraway and coarse salt, and marked with a grid of score lines. It is eaten warm, broken by hand, never cut with a knife.
Light, acidic wine from Dolenjska in southeastern Slovenia, made by a required blend of red and white grapes, with low alcohol content. It has the recognized traditional designation PTP and is the region’s everyday wine.
Thick soup of beans, potatoes and sauerkraut or fermented turnip, cooked with smoked pork. It’s the spoon food of western Slovenia, and the Karst version, with sauerkraut and potatoes, is the best known.
Dark, acidic red wine from the Karst plateau, made only with the refošk grape grown in the region’s red soil. It has Slovenia’s recognized traditional designation PTP and pairs with the ham and dishes of the Karst.
Layered Prekmurje cake from northeastern Slovenia: on a shortcrust base, sheets of stretched dough alternate four fillings — poppy seeds, fresh curd cheese, walnuts and apple — topped with cream.
