, pub-8766339185092204, DIRECT, f08c47fec0942fa0
top of page

Česnica Dry Pie with Walnuts (Serbian Cake that is made before Christmas)

Updated: Mar 11

  • Česnica cake is made on the Eve of Christmas in Serbia. Even a coin is put in the cake and whoever finds it will bring him luck, the ingredients are made of walnuts and the bark can be said to be a dry pie. It's very tasty and easy to make. Follow recipe.

Ingredients: simple, total time: 1 h and 15 min.
  • 500 g of thin pie crust,

  • 800 g of walnuts

  • 100 ml of oil

  • 2 slices of lemon juice

  • 5 Tablespoon of sugar


  • 300 g of sugar

  • 250 ml of water

  • 2 slices of lemon

  1. Prepare all the ingredients. Grind the walnuts. Cut the lemons into quarters. Pour about 100 ml of oil into a cup. Cut the crusts according to the dimensions of the tray. In my case, the usable dimension of the tray is 25×35 cm, and the width of the crust corresponded to the length of the tray.

  2. Now count the crusts and divide them into groups of 3. In my case, there were 11 crust for three crusts groups and 2 crust for top. Accordingly, lightly divide the walnuts so that you have enough of them for everything except the last 2 crust.

  3. Coat each crust with oil add little sugar, and lemon juice of 2 slices. Every third crust with sugar and walnuts. Halfway through stacking the česnica, place a well-washed coin in the česnica-dry-pie.

  4. Coat the last 2 crust well with oil and cut dry pie into cubes before baking.

  5. Put it to bake at 180 °C for about 20 minutes, then reduce the temperature and continue baking for another 30 minutes.(with aluminum foil)

  6. 15 minutes before the end of baking, remove the foil from the pie, so that the top crust captures the color, and start preparing the topping.

  7. Caramelize half of the 200 g of sugar provided for the topping. Remove from the heat, then pour 250 ml of water a couple of times, paying attention to the violent reaction that occurs after the first or second infusion of water.

  8. Return to low heat and allow hardened or clumped caramel to dissolve completely in water. Add the rest of the sugar and two slices of lemon, cook a little more on low heat until the sugar dissolves.

  9. Pour caramel syrup over the baked, cooled pie and return it to the turned-off oven for a little while longer. Chilled, cake and serve. Due to the concentrated ingredients, the dry pie is not easily perishable and can be kept for a couple of weeks without fear. Serve. Enjoy in your bites.

Buon appetito!


  • 500 g of bark

  • 500 g of ground walnuts

  • 350 g of sugar

  • 150 ml of oil

  • 400 ml of sour water

  • 300 g of honey (separate two spoonfuls of it for coating when the garlic is baked)

  1. Put the honey in a saucepan and heat it on the stove, so that it becomes liquid so that the peels can be sprayed. As it cools, the honey thickens, so if necessary, reheat it a little.

  2. All peels are sprinkled with a little acid water and oil, and every other one with honey.

  3. Mix ground walnuts and sugar, put this mixture on all the crusts (about 5 full spoons on each crust).

  4. I have used thick crust, there were about 20 of them in the package.

  5. Halfway through stacking the dry pie, place a well-washed coin in the dry pie -česnica.

  6. Grease the largest oven tray with oil and place two crusts, spray them with oil and water.

  7. Put the walnut and sugar filling and a little honey on the third crust. Do this until all the crusts are used up.

  8. Finally, leave two peels, coat them well with oil and cut the dry pie into slices of the desired size.

  9. Bake in the oven at 180 °C for about 20 minutes, just until it turns yellow, it must not be overcooked! While the dry pie is roasting, heat two full spoons of honey with 200 ml of water in a pan, and carefully, with a spoon, coat the slits in the dry pie 5 minutes before the end of roasting. This is done so that it is not dry and that it browns nicely – it will, it absorbs well, it won't be very wet. Turn off the oven and return the dry pie to the oven to cool and absorb the coating.

Buon appetito!

NOTE: You can also cut the garlic into triangles, so you will save more because they go quickly :)

  • Use the contact form for questions or advice.

  • I would be happy if you would comment on my recipes and put like.

Related Posts

See All


Rated 0 out of 5 stars.
No ratings yet

Add a rating