The traditional desserts in Bulgaria are mostly the same as in the Middle East – baklava and other sweets with sugar syrup. We also have some other very typical sweets: This cake is called Agnessa, it is yummy and very easy to make. This recipe is from one Bulgarian lady’s aunt.


  • 200 g butter
  • 1 cup + 1 cup powdered sugar
  • 1 cup all-purpose flour
  • 1 cup ground walnuts
  • 4 eggs
  • 1 vanilla sugar


You mix the butter, flour, walnuts and 1 cup of the powdered sugar. You whisk the egg whites and add them to the mixture. Spread in a pan and bake for about 20 min at 180 degrees Celsius.

In the meantime beat the yolks with the other cup of sugar and the vanilla sugar until white. My aunt makes it always with a wooden spoon for a long time (while watching TV for example :)).

Take the cake out of the oven and while it is still warm spread the eggs on top. Leave overnight for the glazing to dry. If you are in a hurry put in the oven at 50 degrees Celsius until dry.
Picture source: – it’s a blog with mostly traditional recipes.



Baba’s Banitsa

This is the recipe of one Bulgarian lady’s great-grandmother’s Banitsa

You take dough and make it really thin(1-2 mm) or if you can’t you can buy one from the shop. It has to be flexible and moldable like dough, not like hard pasta or lasagna. Filo pastry works well!


  • 1 dough (for example filo pastry)


  • 5 eggs
  • 500g Bulgarian or greek (Feta) cheese
  • 500g or 1 big Bulgarian yogurt or greek one
  • 1 tea spoon of baking soda(powder)
  • You mix the baking powder with the yogurt.


Mix all ingredients for the filling.

Take one sheet and put a soup spoon filled with oil and you spread it even, then a few spoons of the filling and spread it even. Then you roll the sheet and it resembles a long snake. Then put it on the baking tray like a spiral in the center. The baking tray should be round and have oil or flour on the bottom. Continue to do this with every single sheet or until the tray is full. Then you bake it at 200C for 30-40 minutes. That’s it!


The filling can be altered in many ways. Spinach, onions, meat, anything goes. There are also sweet versions; the most popular is with apple, cinnamon and walnuts filling or with pumpkins and cinnamon.

Photo credit: Merle Ja Joonas Photo Credit: Merle Ja Joonas