Christmas recipes in Europe

We offer you some traditional European recipes to prepare a delicious Christmas meal. Each country has its own traditions, products, ingredients, spices, cakes...

Happy Holidays to all,

Allemagne Germany : Cinnamon Stars

A traditional Christmas recipe, very easy to make:

Ingredients: 500 g of unshelled almands, 5 egg whites, 1 pinch of salt, 1 teaspoon of lemon juice, 500 g of icing suger, 2 spoons of cinnamon, 200 g of grated almonds. Preserve a little beaten egg white for the frosting.

Preparation: Grate the amalds finely. Beat the egg whites strongly with the salt. Slowly add the lemon juice and sugar. Continue until ajouter lentement le jus de citron et le sucre. Continue until the mixture looks like strong, bright snow. Remove 6 tablespoons, reserve for the frosting. Add the almands and the cinnamon to the rest. Sprinkle the surface with the grated almands and role out the dough to 5 mm. Preheat the oven to 140°. Form stars from the dough and place them on a plate covered with paper. Brush the stars with teh rest of the snow. Cook in the hot oven for 30min. The surfaces should stay white. Let rest through the night, place in bags to preserve them from moisture. Tastes delightful with tea or coffee.

Autriche Austria : Warm Cinnamon Wine


For 1 litre of wine:
1 l of dry red wine (quality)
3 sticks of cinnamon
5 cloves
Zest of one orange
Zest of one lemon
Sugar according to taste

Heat slowly over 1 hour then let steep for at least another half-hour. Add sugar to your taste. Filter all and reheat before tasting.

Belgique Belgium : Speculoos


350 g of flour, 250 g of brown sugar (dark brown or regular), 250 g of softened butter, 1teaspoon of cinnamon, 1 egg, 1 teaspoon of a ground mixture of cloves, nutmeg, ginger and anise, 5 g of baking powder, 5 g of salt.


Pour the brown sugar with the cinnamon and the spice mix into a large bowl. Add the softened butter and the egg. Mix to obtain an even dough. Add the sifted flour bit by bit and the salt. Mix well with a spatula or whisk while adding the flour. Add the baking powder. Mix well and let sit in the fridge for 12 hours. Separate the dough into 3 balls. Spread the ball on a work space and use roller to obtain a sheet about 3-4 mm thick. Cut the dough into rectangular pieces 3 to 4 cm long. You can of course cut any shapes you desire and also mold the dough into your prefered shapes if you want a specific motif. Place the pieces on a greased baking sheet. Let cook for 10 minutes in a preheated oven at 180/200°C. Let cool and keep in a pretty metal box.

Bulgarie Bulgaria : Party Banitsa

Ingredients (for 4 people) :

- 8 Filo dough sheets
- 2 eggs
- 1 Bulgarian yoghurt
- 250 g of feta (or Bulgarian Siréné)
- 4 big teaspoons of butter
- a little oil

Preparation :

Preheat the oven to 180°C. In a bowl, beat the eggs with the yoghurt. Add the cheese, crushed coarsely with a fork, then divide the mixture in 4. On the counter, superimpose 2 sheets of Filo dough. With the help of a spoon, spread 1/4 of the mixture over the dough by making small heaps here and there; the goal is not to completely cover eh dough. Take a good teaspoon of butter and divide it in spall pieces on the little heaps. Roll the double dough as though to make a big cigar. Place the Banitsa on a cooking sheet, lined with parchment paper.
With the help of a bruch, bruch the oil on each roll of Banista. Repeat the operation with the 6 other Filo doughs and the 3/4 remaining preparation, to obtain 4 rolls of Banitsa. For a better result, place the rolls of Banitsa tightly next to each other on the cooking platter. Bake for 20 to 25 min, at 180°C. Watch the coloration.

Chypre Cyprus : Small ring-shaped pastries, "Glytzista"


1,350 kg of flour, 120 ml of water, 1 teaspoon of salt, 6 tablespoons of olive oil, 100 gr of crushed almands, 1 teaspoons of ground cinnamon, 1/2 teaspoon of ground cloves
olive oil for frying
For the syrup:
500 grammes of sugar, 2.5 ml of water, 1 tablespoon of lemon juice

Preparation: 10 minutes

Prepare the syrup by mixing the sugar, water, and lemon juice. Simmer over low heat for 3 minutes, remove from heat and let sit. Combine the flour, olive oil, salt and water. Work together until it forms a thick and malleable dough. Spread the dough with a roller into thin bands 2.5 cm wide and 10 cm long. Unite the two ends of each strip to form rings. In plenty of hot oil, fry the rings. Once browned, drain on paper towels. Dip the rings in the syrup. Place on a plate. Sprinkle with crushed almands, cinnamon, and cloves.

Danemark Denmark : Cinnamon Snails "Kanelsnegle"


For the dough:
2 ml of milk
75 g of butter
50 g of sugar
25 g of baking powder ("baker" type)
250-300 g of flour

For the garnish:
40 g of butter
40 g of sugar
1 tablespoons of cinnamon
1 egg (to beat into egg white)


Heat the milk and the butter. Add the sugar and the baking powder, then the flour. Work into a dough. Let the dough sit for 30 minutes. Spread the dough with roller to make a rectangle.
For the garnish, mix the butter, sugar, cinnamon and egg white. Spread it on the dough. Wrap the dough to make it into a roll. Cut it into about 25 slices. Place the slices on a greased cooking sheet. Let sit for 20 min. Brush with egg white and cook at 235°C for 8 min (in the bottom of the oven). You can decorate the slices with icing sugar if you wish.

Espagne Spain : Marzipan of Toledo

250 g of icing sugar
250 g crushed almands

: 30 minutes
In a container, place the icing sugar, the almands and the white of the egg. Mix by kneading to obtain even dough. Let the dough sit a few hours in a cool place. When you are ready, sprinkle the sugar, kneading and fashioning the figures according to your wishes. Brush the figures with the egg yolk and bake a few minutes over high heat.

Estonie Estonia : Sült

2,5 kg of pork or lamb (hock or head) or a lean chicken
1 unpeeled onion
2 carots
10 black peppercorns
5 Jamaican pepercorns
3 bay leaves
1 tablespoon of salt

Wash the meat and put it in cold water. Quickly bring to a boil and keep it boiling strongly for a few minutes. Then drain the water, wash the meat and rinse out the pot. Put the pieces of meat in the pot and pour the boiling water back in (it should just cover the meat). Cook until the meat is falling off the bones (3 to 4 hours). After an hour, add the carots, the unpeeled onion cut in half, and the salt. Put the spices in 10 minutes before removing it from the oven. Lift the meat out and let it cool, then cut it into small pieces. Drain the cooking juice and place it in the pot with the pieces of meat. Salt, taking into account that in chilling the taste will become stronger. Put the sült (juice and meat) into molds rinsed in cold water. Put in the fridge. Once the sült has hardened, remove the fat layer that has formed.

Finlande Finland : Piparkakut, little spiced biscuits

250 g of butter
200 g of sugar
2 ml of maple syrup
2 tsp ground cloves
2 tsp ground ginger
4 tsp cinnamon
1 tsp pepper
5 fined ground bay leaves
3 tsp baking soda
1 tsp salt
2 egss
500 g wheat flour

Mix the butter, sugar, maple syrup and spices; bring to a boil then beat energetically. Let cool, then add the eggs one by one, stirring slowly. Add the baking soda and salt to the flour, then add it to the rest, mixing gently until it is smooth.
Let the dough set until the next day.
Spread it out with a rolling pin, then make the biscuits with shapes (flower, pig, tree, reindeer...)
Cook at 200°C for about 5 minutes.

France France : Christmas Log

Ingredients: for six people
80 g of sugar
3 whole eggs
130 g of flour
1 tsp of baking powder
a pinch of salt
50 g of butter

Combine the 80 grams of sugar with the 3 eggs. Stir until the mixture is even. Then add the flour, baking powder and salt. Put the dough in a round mold and cook over low heat.
After about 15 minutes of cooking, turn out onto a wet towel and scatter brown sugar cream or jam on the biscuit.
Roll the biscuit and place it on a platter. Then take 200g of cooking chocolate and melt in a pan by covering it with a little boiling water. When the chocolate is melted, drain the water and stir the chocolate well with a wooden spoon. Add 50 grams of butter. At your convenience, you can add coffee with the melted chocolate to make the topping more malleable. Pour the chocolate over the log and smooth it well with a spatula.

Grèce Greece : Christmas bread, the Christopsomo

1 packet of baking powder
1 cup (25 cl) of hot water
1 cup of powdered sugar
1 pinch of cardamom
1 pinch of salt
1 egg
1/4 cup of milk
1/4 cup of oil
1 cup of flour
100 g raisins

In a bowl, combine the flour and baking powder, then add the sugar, cardamom, raisins and salt; make a dent in the dough and add the egg, oil, milk and water by mixing from the middle toward the edges. Finish by kneading by hand. Cover the bowl with a towel, leave the dough to rise near heat (by a heater) for an hour. Grease a baking sheet, place the ball over it, a little spread out.
Let cook 1 hour in high heat (thermostat 7).

Hongrie Hongary : Pogácsa "little Hungarian breads"

(Recipe of M. Barath Karoly)

250g of butter
500g of flour
100g of margarine
1 sppon of sugar (not specified: tea or table)
2 egg yolks
some salt
20g of parmesan or carvi
baking powder

Mix the dough by hand. Spread it 1/2 cm thick. Bruch with margarine. Split in three. Put in the fridge for 3 hours. Repeat this process three times, until the dough is 1 cm thick. Make streaks with a knife. Brush with a whole egg. Sprinkle with parmesan or carvi. Cut into rounds. Put in hot oven for 10 minutes.

Irlande Irelande : "Mince pies "


Garnish :
500 g of apples
250 g of cranberries, blueberries, or currants
350 g of raisins
200 g of sugar (brown and white mixed
1 pinch of cinnamon
the juice and the zest of two oranges
150 ml of calvados.
75 g of butter
25 g of sugar
75 g of flour
50 g of crushed almands
1 mold of little tarts or lots of little tartlette molds


Peel the apples, chop them into little pieces and mix in a bowl with all the other ingredients. Cover with plastic and put in the fridge to marinate for 24 hours.
Preheat the oven to thermostat 5, grease the tin or tins and garnish the dough. Melt the butter without making it too hot, mix with the other ingredients and cover.
In each tartlette, pour the garnish, cover with a spoonful of the covering and put in the oven 12 to 15 minutes, just until it is golden-brown.
The mince pies can be served cold or warm with a little cream on top.

Italie Italy : "Struffoli"


500g of flour
4 eggs
50g of softened butter in pieces
50g of sugar
2 cloves of vanilla
1 pinch of salt
2 teaspoons of liqueur
1 zest of lemon
4 to 5 tablespoons of honey

In a bowl, combine all the ingredients. Knead to obtain a solid dough. Form balls about 1 to 2 cm in diameter. Fry them in a deep fryer until they have a golden-brown color. Meanwhile, melt the honey in a water bath. Place the balls on a big platter and pour the honey over them. Let the honey soak in and place the balls on a big round platter.

Wait a night before tasting them!

Lettonie Latvia : Chickpea patties "Zirņu pikas"


230 g of chickpeas
50 g of onion (1 medium onion)
90 g of bacon
200 g of potatoes
1 tablespoon of hemp butter (if possible)
salt and pepper according to taste

Let the chickpeas soak in water for 6 to 8 hours. Peel the potatoes. Cook teh chickpeas and teh potatoes separately until they are tender. Drain and chop the two ingredients together. Chop the onon and the bacon. Fry them in a little butter. Add the mixture to the preparation of peas and potatoes by incorporating the hemp butter, salt and pepper stir. Make patties of this preparation and place them on a shallow platter. Serve with milk or buttermilk. You can make hemp butter by mixing ground hemp seeds, salt and butter.

Lituanie Lithuania : "Gardumynas"


400g cream
25g powdered sugar
100g boiling water
50g sugar
200g rye bread crumbs
200g cherry, blueberry, or gooseberry jam

Whip the cream and the sugar to obtain a light cream. Dissolve the sugar in boiling water and let cool. Soak the breadcrumbs in the syrup. Put bread, jam and whipped cream in cups and finish with a dollop of whipped cream. Decorate with the breadcrumbs, strands of lemongrass, or mint.

Luxembourg Luxembourg : Brioche Snowmen or Boxemännercher

- 500 g flour
- 20 g baking powder
- 2 cs sugar
- 25 ml warm milk
- 1 pinch of salt
- 2 eggs
- 100 g butter

Sift the flour into a bowl. Form a dent in the middle. Put the baking powder there. Add 1 tablespoon of sugar and a little warm milk. Mix in the flour. Cover and let sit for 15 minutes. Whip an egg and the sugar. Add to the dough with the rest of the milk, butter and salt. Knead it all. Let rise for 20 minutes. Knead the dough again. On a floured countertop, form the little snowmen. Let rise again for 20 minutes. Brush the surface of the snowmen with beaten egg before cooking in a preheated oven for 20 to 30 minutes between 180 and 200°C.

Malte Malta : Honey Gimblettes

Ingrédients :
400 g flour
75 de semolina
150 g margarine
100 g powdered sugar

400 g honey
400 g powdered sugar
3 Tablespoons coco powder
1 Tablespoons of semolina
2 sppons powdered anise
1 untreated orange zest
1 untreated lemon zest
1 pinch of ground cloves
1/2 teaspoon of cinnamon

Mix the flour and the semolina in a bowl. Add margarine, mixing it well into the dough. Then add the sugar (100g) and the water and mix to obtain a soft and smooth dough. Separately, mix the ingredients for the garnish, except the semolina, in a pan. Bring to a boil over low heat. Then add the semolina and mix until the preparation becomes sufficiently even. Remove from heat and let cool. Roll out the dough on a pastry board and cut rectangles of 8 cm by 30 cm. Garnish each rectangle in the center with the garnish and close the edges of the dough by giving the biscuit the form of a gimblette (like a crown). Make a small cut in the dough every 6 cm. Place the gimblettes in a mold sprinkled with flour and cook in very hot oven until the biscuits are golden-brown.

Pays-Bas Netherlands: Little Christmas Cakes (kerstkransjes)

50 g flour
50 g flour already containing baking powder
60 g butter or margarine
50 g brown sugar
1 egg
1 pinch of salt
40 g slivered almonds
30 g unrefined sugar

Put the flour, the baking powder-flour, butter, egg, sugar and salt in a bowl. Work in the butter with two knives. Knead the dough with cold hands and form a ball. Sprinkle a board with flour and spread the dough with a rolling pin until it is about 3mm thick. With the help of a glass, cut rounds from the dough. Make a hole in the center, with for example an apple corer. Butter a cooking sheet and place the cakes on it. Cover the cakes with a thin layer of beaten eggs. Scatter the almonds and sprinkle the sugar. Cook until golden-brown in a preheated oven at 170°C. Remove the cakes from the sheet and let cool on a rack.

Pologne Poland : Pierogi (Chrimtmas ravioli)

300 g of flour
1 egg
1 glass of water

Mix the flour with the egg, water and a pinch of salt. Knead the dough by hand for at least a good five minutes to make it hard and smooth. Spread the dough with a rollig pin until it is 2 to 3 mm thick. With the help of a glass, cut rounds 5cm in diameter and place on each a tablesppon of stuffing prepared in advance. Cut each round in two and glue the edges by applying force with the fingers and by rolling them slightly onto themselves. Sprinkle slightly with flour. Put the pierogi in a pan of salted boiling water for about 5 minutes. They are cooked when they float to the surface. Remove and drain. Serve with melted butter, bits of browned bacon, or an onion chopped and sautéed in butter. You can also sautée the cold pierogi in butter to give them a golden color.

Portugal Portugal : Bolo-Rei (Cake of the Kings)

600 g of flour
250 g of sugar
100 g of butter
2 eggs
2 teaspoons of baking powder
200 g of crushed walnuts, pinenuts, and almonds
150 g of candied fruits and raisins
2 dl of warm milk
5 cl of Porto

Chop the fruit and place it in the Porto with the nuts and raisins. Separately, mix the flour, sugar and baking powder. Add the melted butter, eggs and milk. Mix well without whipping. Butter a pan, sprinkle it with flour. Place the dough on it and add the fruits, nuts and Porto. Cook in medium heat.

République Tchèque Czech Republic: Little Christmas Cakes, vanilla croissants

60 g of soft butter
60 g of powdered sugar
160 g of flour
150 g crushed almonds
1 tsp of vanilla extract
1 good pinch of salt
Icing sugar

Beat together the melted butter and the sugar to get a frothy mixture. Add the flour in four helpings. Stir well. Then add the crushed almonds, vanilla and salt. Work the dough until it is malleable. Make it into a ball, place it on transparent paper in the fridge for an hour. Preheat the oven to 180°C. Knead the dough, forming about thirty equaly-sized balls. Spread each ball with a rolling pin on a floured counter. Form a cressent moon with each piece of dough. Place the croissants on a cooking sheet covered with parchment paper. Cook for 15 to 20 minutes according to the thickness of the croissants. Remove from the oven and let chill for 5 minutes before placing them on a serving platter. Cover the croissants with icing sugar. Vanilla croissants will keep better in a metal box.

Roumanie Romania : Cozonac (brioche with dried fruits)


1 Kg of flour
200 grams of butter
300 grams of powdered sugar
10 eggs
1/2 litre of milk
50 grams of yeast
A pinch of salt

In a small bowl (which we will call bowl 1), mix the yeast with the warm milk and a little sugar. In another bowl (bowl 2), mix 4 spoons of flour with the boling milk. When the mix is tepid, add the mix of bowl 1 and stir until the dough makes large bubbles. Cover the dough with a thin layer of flour, cover with a cloth and let sit. In bowl 3, mix the egg yolks with the salt then with the sugar. Let sit. Empty the mix of bowl 2 onto the rest of the flour. Add the egg yolks, a little warm milk and half of the whipped egg whites. Knead for a good half-hour. From time to time, add some melted butter and warm milk. When the dough stops sticking to your hands, make a big ball. Cover in flour. Let sit for a few hours. When the dough has risen and is almost falling out of the bowl, coat your hands in warm butter. Braid pieces of dough. Add the raisins (you can add other fruits). Place the pieces of braided dough in a buttered pan (careful not to fill more than half). Let it rise again. When they have sufficiently risen and have arrived at the edge of the bowl, brush the dough with whipped egg with a fork. Bake them in low heat, for a short hour. Let cool in the molds, in the oven. Remove them when they are tepid and let chill before tasting them.

Royaume-Uni United Kingdom: Sticky toffee pudding

Ingredients: 8 people
75 g butter
175 g powdered sugar
2 eggs
175 g flour (with baking powder)
175 ml boiling water
2 teaspoons coffee extract
3/4 teaspoon baking soda
175 g brown sugar
110 g butter
6 Tablespoons cream
25 g chopped walnuts


Pudding: Preheat the oven to 180°C. Mix the butter and the powdered sugar to obtain a creamy consistancy. Gradually stir the beaten eggs into the dough. Divide the dough into eight ramekins. Cook for about 25 minutes.
Topping: Mix the ingredients in a pan and heat gently just until it simmers. Remove the wram pudding from the pan and top with the carmelized sauce. Serve very hot.

Slovaquie Slovakia : Kysnuté koláče (Cake of risen dough)

Ingredients: (6 people)
500 g flour, 0.25 cl milk, 100 g lard, 80 g icing sugar, 2 egg yolks, a pinch of salt, 30 g yeast, 2 eggs (to bruch on dough), 1 lemon, 250 g dried pears, 80 g icing sugar, 1 packet of vanilla sugar, 1 Tablespoon rum, 150 g ground poppy seeds, 60 g castor sugar, 60 g oil, 60 g jam, lemon zest, 120 g raisins, 120 g milk


Mix the lard and the sugar, add the egg yolks, pinch of salt and baking powder (to make the dough rise, a little warm milk, some sugar, a tablespoon of flour and the yeast are necessary). Add the sifted flour, a little more warm milk and mix thouroughly with lemon juice. When the dough has risen, divide it into three parts. Place each piece on a floured surface, flatten the dough and pour the garnish with the poppy seeds. Make into rolls and place them on a cooking sheet. Let rise again for 20 minutes. Brush the dough with the egg yolk and cook in a preheated oven.
Poppy seed garnish:

Pour some warm milk on the clove, add the castor sugar, oil, jam, raisins and lemon zest. Serve fresh. •Pear garnish: Leave the dried pairs in water for 12 hours before their transformation. Drain and dry the pairs, blend them, add the icing sugar, vanilla sugar, and rum. Stir well and fill the rolls.
Rolls of yeast dough:

Divide into 8 triangles. Pour the garnish at the base of each triangle. Roll the triangles to make rolls. Place them on a greased cooking sheet and let rise for 20 minutes. Brush the dough with the egg yolk and cook for 10 minutes in preheated oven, just until they are golden-brown.

Slovénie Slovenia: Potika (jelly roll)

70g of butter
3 eggs
200g of sugar
Some walnuts or your preferred substitution
Cream, cinnamon, lemon, cloves.

Make a leavened dough or leavened pie crust. Whip the butter with 3 egg yolks, sugar, cloves, cinnamon and the lemon zest to obtain a frothy mixture. Then add 4 tablespoons of cream and a portion (about 1/2 litre) of nuts cut into fine strips - or the substitute ingredient of your choice. Then add 2 egg whites beaten stiff.
Once the dough has risen, flatten it with a rolling pin, and sprinkle another 1/2 litre of nuts - or substitution. Roll the dough tight and place the roll thus made in a buttered pan. Place this pan in a hot place to let the potica rise. Brush the cake with beaten egg before putting it in the oven.

Suède Sweden: kanelbullar (cinnamon rolls)

Ingredients: for 25 kanelbullar
35 g yeast
100 g sugar
300 ml milk
1 egg
120 g butter
1 tsp salt
1 Tbls ground cardamom
750 g wheat flour
100 g softened butter
50 g sugar
2 Tbls cinnamon
1 egg
2 Tbls water
pearl sugar


Crumble the yeast in a bowl and dissolve it in a few spoonfulls of milk. Melt the butter, pour it into the milk. Add the other ingredients and work the dough in the automatic kneader for ten minutes. Let the dough rise while covered at room temperature for 30 minutes. Spread the dough with a rolling pin until it's about 3mm thick and 30cm wide. Pour the melted butter on it. Mix the sugar and cinnamon and sprinkle them on the dough. Roll the dough lengthwise and cut the roll into about 25 pieces. Put them with the cut surfce up in the paper molds. Place on a platter and let rise under a cloth for about an hour or until they double in size. Beat the egg with the water, brush it delicately over the little brioches and sprinkle with pearl sugar. Cook in the oven at 220°C for 5-6 minutes. Let cool on a rack.

ICEI thanks the embasies and tourist offices of the different countries for their help in creating this page.