Twisted Pressburg crescent pastries filled with poppy seed or walnut paste, baked daily at the city's heritage bakeries and Christmas market stalls.

Bratislavske rozky (Pressburger Kipferl) originate in Pressburg-era bakeries through the 19th century, when Hungarian-Austrian-Slovak baking tradition fused walnut and poppyseed fillings into a twisted crescent. The PGI-protected designation was granted by the EU in 2012. The pastry remains attached to the Schwappach and Wilhelm Scheuermann bakeries of late 19th century Pressburg, with surviving recipes echoed today at Konditorei Kormuth in the Old Town.

Where to eat Bratislavske rozky in Bratislava

5 editor picks for Bratislavske rozky in Bratislava, ranked by editorial score. All Bratislava signature dishes · Bratislavske rozky across every city.

Make it at home

Serves 123 hrIntermediate

Ingredients

  • 500 g plain flour
  • 200 g butter, softened
  • 70 g sugar
  • 10 g dry yeast
  • 150 ml warm milk
  • 2 egg yolks
  • 1 teaspoon salt
  • 250 g ground poppy seed OR ground walnut
  • 150 g sugar (for filling)
  • 100 ml milk (for filling)
  • 1 egg yolk to brush

Method

  1. Activate the yeast in warm milk with a pinch of sugar.
  2. Mix the flour, butter, sugar, salt, yeast mixture and egg yolks into a soft dough.
  3. Knead 10 minutes, rest covered for 90 minutes.
  4. Cook poppy seed (or walnut) with sugar and milk to a thick paste, cool.
  5. Divide dough into 12 pieces, roll each into a triangle.
  6. Spread filling along the wide edge, roll into a crescent.
  7. Curve into a horseshoe shape on a baking sheet.
  8. Rest 30 minutes, brush with egg yolk.
  9. Bake at 180C for 18-22 minutes until deep gold.

Editor tip. The traditional Bratislava rozky have a marbled appearance on the surface; the egg wash applied in two coats achieves it.

Common allergens: Gluten, Egg, Tree nuts.