Culinary travel bloggers reveal their favorite dessert

Sweet temptations, fragrant pastries and creamy ice cream. This is the stuff dreams are made of. Is there anything better than traveling with all your senses and not being able to resist the sugary delicacies on the roadside or in restaurants??

After all the goodies from the , there is always room for a second helping. Hungry for more, we now continue with the second of three parts. And this is what awaits you now:

Culinary travel bloggers reveal their favorite dessert part II

We continue with the following desserts:

  • Prickly Pear ice cream from Tenerife
  • Sgroppino from Italy
  • Trdelnik from Czech Republic
  • Noah Asure pudding from Turkey
  • Klepon from Indonesia
  • Kanelbullar from Sweden
  • Apple Cobbler from Denmark
  • American Cheesecake from the USA

Prickly pear ice cream from Tenerife & Namida Magazine

On Tenerife, the hamlet of Masca is located in the middle of the mountains and offers a breathtaking hiking trail with its gorge to the sea. But the picturesque mountain village has even more to offer. They serve the most delicious ice cream I've eaten on a trip anyway:

Prickly pear ice cream with palm honey. Prickly pears grow everywhere in Tenerife – in gardens, parking lots or simply along the roadside. If you don't want to try the prickly fruit pure, just enjoy it as ice cream or in a cake.

The prickly pear ice cream is made on water ice basis and tastes simply divine with the palm honey. On our last evening we even drove the 100 km again to have another 2. Ice cream sundae to feast on. The sundae is worth its 4,95 EUR in any case. The palm honey, which comes from La Gomera, you can also buy for your home.

This is Namida Magazine:

Myriam has been writing about her travels and her adopted home of Leipzig on her blog since 2012. She has been living in Dublin for the last few months as she wants to fulfill her dream of "living abroad longer" before she turns 30. Birthday wanted to fulfill. She lost her heart to the Canary Islands. She has already been to Lanzarote, Tenerife and Fuerteventura – maybe she will go to the Canary Islands again soon.

Prickly pear ice cream from Tenerife

Sgroppino from Italy & vacation stories

My favorite dessert on vacation is at the same time a drink. Do you know Sgroppino? This is a delicious drink made of prosecco, vodka and lemon ice cream. Oh how I love dessert. My uncle, a true master chef, often served it as an intermediate course to neutralize the palate. However, I like it best as a dessert during my trips to Italy. A perfect dessert with "WUMS". Sgroppino is also available as a regional variant, as shown here with Mirto, the favorite drink of the Sardinians.

I have long been a self-confessed Italy fan. I simply love the country with all my heart – and usually go to Italy several times a year. Whether to South Tyrol for skiing, to the Adriatic Sea for a short vacation or to the Italian islands of Sicily and Sardinia to relax – Italy has everything that is important to me on vacation. Sea, beach, many hours of sun and delicious food.

This is vacation

On Melanie's travel blog you can find many other wonderful places to spend your vacations besides Italy. There she shows you that you can gain unique experiences even on short trips.

Trdelnik from the Czech Republic & BEFOREWEDIE

The Czechs are known for the fact that vowels play a rather subordinate role in their language and this can unfortunately lead to a bit more than the usual salivation while speaking. So I can't quite figure out if it was the language barrier or the dessert itself that had me drooling and ordering a trdelnik at a little joint in Prague's Old Town.

A what? Yes exactly! A tredlnik (sometimes even spelled trdlnik in Prague, who needs that superfluous E) is a yeast dough pastry rolled up into bars and baked over an open flame, then rolled in a sugar-cinnamon-nut mixture.

Admittedly, this sounds more unspectacular than it looks and looks more unspectacular than it tastes: Delightful! You can get it spread with jam, honey or Nutella or even filled with cream or ice cream.

But honestly, it tastes most delicious all on its own, just rolled in the sugar mixture. By the way, it is not clear whether trdelnik originated in the Czech Republic, Slovakia or Hungary, but today it is mainly available in the Czech Republic. In Germany, by the way, it goes by the name of Baumstriezel and is slowly making its way into German Christmas markets – just keep your eyes open for it next Christmas.

This is

On her blog Katrin blogs about her travels. It's hard to hide their enthusiasm for crazy landscapes and white powdered sugar beaches, and even if the culinary part isn't their main focus on the blog – they'd kill for a good burger (and they'll kill the chef for a bad burger).

Trdelnik from Czech Republic

Noah Asure Pudding from Turkey & (horizontal)

Asure is a dessert that is common in Turkey and throughout the Middle East. The basic recipe of the dessert dates back to pre-Islamic times, making Asure probably one of the oldest recipes in the world. According to folk belief, the recipe is said to go back to Noah and his ark. After the end of the Sin Flood, he is said to have prepared the Asure Pudding from the last food on board the ark.

What is in the Noah Asure Pudding?? First of all, there is no classic Asure recipe. Usually includes white beans, chickpeas, wheat, rice, water, raisins, chopped walnuts, pomegranate seeds and powdered sugar. You always cook the ingredients separately. They are mixed together only at the end.

To the classic Asure recipe from Turkey, we add dried figs, apricots, oranges, hazelnuts, pine nuts and a little milk.

The additional ingredients can be found, for example, in the Noah Asure of the restaurant in the Topkapi Palace in Istanbul. The recipe is said to have come from the palace kitchen of the Ottoman Sultans. In Turkey, "palace cuisine" is synonymous with the best recipes and dishes. After all, in the sultan's palace at the time, more than 1.000 cooks took care of the well-being of the court and the harem. The idea of luxury still hangs over the dishes from the palace, of course.

I definitely think the Asure pudding at the Topkapi Palace restaurant in Istanbul is the best. The view of the Bosphorus also plays a role here. The eye eats with you.

This is TurkeyTravel

Thomas writes about traveling, country and culture in Turkey. For inspiration on how to recreate the Asure pudding, check out his list of.

Noah Asure Pudding from Turkey

Klepon from Indonesia & Backpacking Hacks

All over Southeast Asia you can find variations of this popular sweet snack. They have many names in Indonesia they are called Klepon and in Malaysia they are called Onde-Onde. It is a special eating experience to bite into the soft sticky ball. Not only do they look great, they taste super delicious.

The shell is made of rice flour and is mostly white, but can also be colored green or red. Outside the ball is coated with coconut flakes. There are many variations of fillings from roasted peanuts (my favorite), to red bean paste, shredded coconut to palm sugar and much more.

You can find the coconut balls mostly on the market in Southeast Asia, in the Chinatown in London or Sydney and meanwhile also in many sushi bars in Germany.

This is Backpacking Hacks:

Claudia is a travel junkie and loves to be on the road. On she shows you how you can realize your world travel dream step by step. Here you'll get helpful tips from planning to hacks for the road.

Klepon from Indonesia

Kanelbullar from Sweden & Anne

Summer 2005. An eternity ago. With my family we go on vacation to Sweden. We are staying in Stenberga, in a cute cottage that looks like it came out of a Bullerbu movie. In the next village there are about 5 houses, a small supermarket and a tiny, beautiful cafe. We sit outside in a small garden, each eating a piece of delicious cake.

Afterwards we still have Kanelbullar. Kottbullar is something everyone has eaten at Ikea (pronounced "Schottbullar" because of the 'o'). But the Kanelbullar have nothing to do with it. A little Swedish lesson: Kott = meat, Kanel = cinnamon. Kanelbullar are cinnamon buns made of yeast dough with a little hail sugar on it. Most important spice: cardamom. Little black pieces. When you smell the Kanelbullar, of course the scent of cinnamon rises first in your nose. But then a fine, second smell mixes in: the smell of cardamom – the smell of soap. Strange property of the cardamom.

First bite into my first cinnamon bun. Mmmh! Loose yeast dough, still slightly warm, rolled in it a soft cinnamon filling, crunchy hail sugar and – soap! What is the? Who thought of baking cardamom into this delicious cinnamon bun?? Annoying… because otherwise this pastry tastes really heavenly.

Therefore I give him in the further course of the vacation still several times the chance. In Astrid Lindgren Varld, on the island of Solliden (fond memory: seeing royal couple, shaking hands with Princess Victoria – it was her 28th birthday). birthday), on the island of Kalmar. Everywhere the soap in it, sometimes more, sometimes less. But – maybe it is a matter of habit – already at the second Kanelbullar it tasted much better, since the third really tasty. Since this vacation I love the Swedish cinnamon buns.

A little tip to finish: For a while now, Ikea has also been selling Kanelbullar. When they're still fresh (otherwise, sadly, they're not), they're mega delicious there. And somehow not soapy at all.

This is Anne:

Anne has recently started her travel blog (unfortunately still without her own domain, you can find it at ). There she started to ver-blog her first New Zealand trip, but soon more vacation destinations will be added: New York, Beijing, Athens, Dubai – and, of course, Sweden.

Kanelbullar from Sweden

Apple Cobbler from Denmark & Gin of Life

We were in Copenhagen in January and actually planned to visit a specific restaurant. In wise foresight we have already thought about an alternative. But nobody could know that both restaurants are unexpectedly closed exactly on that day.

To go shopping hungry is generally bad. To go hungry on restaurant search is also not really tingly. So now we are standing at the town hall square of Copenhagen and are hungry. With Thomas it still goes, but to me the feeling of hunger is a middle disaster. I want to eat and I want to eat now, but I don't want to go to just any restaurant either. I can't really say what I'm in the mood for today either.

Suddenly we see the Hard Rock Cafe. Actually, we had this food technically never on the screen, but after Thomas today has a desire for ribs, we take the opportunity and take a look at the map. After we both find something, we stay. A very good decision, because the ambience is great, the service is top and the food is really good.

Even as we wait for the main course, something from the dessert menu winks: a warm chocolate cake flirts unabashedly with Thomas, while the apple cobbler smiles at me. We just have to try this. First we try to agree on one of the desserts, but we just want both. And now seriously, who can resist the sight please?

Before we now fall into the mental sugar rush, we want to introduce you to our two sweet temptations.

First of all to the chocolate cake with a soft core that Thomas has ordered. This is accompanied by vanilla ice cream and tastes good. When you look at it, only 3 words come to mind: "Death by Chocolate". But the true highlight of the evening I may nibble: the Apple Cobbler. A warm apple pie with vanilla ice cream, nuts and caramel sauce. A dessert dream come true. The heaven of desserts. Simply the hammer! You do not believe us? Here the photo proof:

This is Gin of the life:

Thomas and Ines from Austria, blogging since one year about their travels. Travel is for us the . Why Gin? Because gin, or rather gin and tonic, is very multifaceted. You never know what to expect. And it is the same when traveling.

Together they want to see the whole world. You love the sea, but also have a weakness for the north like Iceland, Norway, Sweden, Denmark or the Netherlands.

American Cheesecake from the USA & YOURneys

American Cheesecake. Some love it, some hate it. I belong to the first group. Why? Because I can't do anything with German cheesecake at all.

When we went to the Cheesecake Factory for the first time in 2011, my boyfriend persuaded me to share a cheesecake after our main course with what felt like twelve billion calories. I agreed – for his sake. Who could have known that this experience would drive me to the brink of baking madness, armed with a mixer and cream cheese??

The cake seemed quite unassuming; garnished with strawberries and two dollops of cream. I wondered where they were hiding the 900 calories listed and decided to leave the bulk to my cheesecake-loving friend. Then I picked up the first fork and…my dessert world went off the rails. This had nothing to do with the cheesecake I'm familiar with, but was creamy, buttery; just insanely delicious.

During this USA trip – and all the ones that followed – we stopped at a Cheesecake Factory whenever we could. At home I searched for hours for recipes, baked cake after cake, changed ingredients, varied the baking time, remained optimistic each time, only to find that the cheesecake never really worked out for me.

Last summer I dared to try again. My brother wanted a cake for his birthday and I had seen shortly before how to make sour cream myself – an ingredient I always had to substitute because it's hard to get in Germany.

Motivated, I started baking, followed the recipe to the letter, added the sour cream and waited for the next day to cut the cake. I ate the first fork and there it was…my USA moment. The cake was exactly how I wanted it – creamy, vanilla, delicious.

Since then I always bake it when the USA wanderlust torments us. And the story of the hundred cheesecakes makes for some laughs at every party.


Laura is 25 years old, from Berlin. She is currently finishing her master's degree in language and communication – but is actually on the road as much as possible and always looking for new adventures. Founded it in 2017 to give its readers inspiration and help in organizing travel. The blog should not be about "to dos" and "must sees", but about tips and tools.

American Cheesecake from the USA

I was in the mood for more great desserts?

Here you can find the first part, of the wonderful desserts that travel bloggers have told me:

Do you also have a dessert that you like to eat? Maybe from another country? Let me know in the comments!

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