Ukraine’s desserts are a reflection of its culture and have had a deep religious significance for ages. Most desserts lack the extravagance and sophistication of the North-West European countries but are a source of great warmth for the locals.
Having influences from their neighbors Austria, Hungary, Poland, and others, Ukrainian desserts are a hearty affair closely associated with their dominant religion, Orthodox Christianity. It's no wonder why much of their desserts are made and eaten during festivals associated with Christ.
A lot of desserts will remind you of comfort and of the wafting baked deliciousness of the kitchen of grandma’s home. Ukraine also has this culture, for their desserts are simple and not too extravagant and feel like a taste of home.
Imagine breaking apart a warm, freshly baked cake on a cold winter's night. The sweet aroma fills the kitchen as golden brown pieces are revealed. But this is no ordinary cake like our plain vanilla or rich chocolate cake; these broken bits, called Shulyky, are a beloved Ukrainian treat, especially for holidays. As tradition goes, the pieces are set for a surprise soaking in a delicious honey-poppy seed sauce. To make the sauce, poppy seeds are softened through pounding and their nutty flavor blends seamlessly with the sticky honey. Each piece is placed on a plate, where the sauce is poured creating the Shulyky. Despite the sticky glaze sticking to the softened cookie-like biscuit, it retains a hint of its crunch.
This one is Ukraine’s version of Christmas cake where the Perekladanets are popular beyond the holiday season and pops up during all year-round festivities. The multi-layered dessert takes time and care to create, making it a treat reserved for celebrations rather than weekday snacks. Its construction combines elements of different classics—the thin, stacked dough reminds of baklava while varying fillings between sheets echo a multi-layered cake. Poppy seeds, dates and walnuts are traditional choices that provide contrasting textures and flavors. Apricots or cinnamon-sugar are also popular options that add their own unique flavor. Whoever samples perekladanets is sure to love its charming rainbow of ingredients. While similar to Russian torte in its construction, perekladanets lack meringue, letting the flavors of each layer shine and enjoy a special status among Ukrainian sweets.
Syrnyky is a traditional Ukrainian cottage cheese pancake that boasts a history stretching back to ancient Slavic traditions. With a simple preparation requiring just cottage cheese, flour, sugar and eggs, this dessert has persisted for centuries. Light and fluffy yet nourishing, syrnyky makes a popular breakfast choice for Ukrainians. Raisins are a common addition, so if you hate your dried fruits you might not quite like it. The Syrnyky is often paired with sour cream or jam for dipping. As for their texture, they are thinner and moister than pound cake and resemble a traditional cake with their shape, but the taste is reminiscent of the smooth cheesecake, with the sweetness of raisins of course.
Ukrainian doughnuts take on a circular shape resembling their global counterparts. However, they contain no filling or glaze, relying instead on an airy lightness. While often seen simply as a savory accompaniment to soups, the versatile pampushka bun has an equally delicious sweet side. Filled with jam, fresh fruit, or poppy seeds sometimes mixed with soft cheeses, the sweetened buns are a treat on their own and sometimes come dusted with powdered sugar. Small and light, pampushky are commonly baked but some fry the dough similarly to doughnuts. Whether for breakfast, dessert, or a snack, the buns adapt to any meal and the doughnuts pair perfectly with coffee.
The origins of babka trace back to Jewish grandmothers known as "babkas," who would take leftover challah bread (eaten during Jewish ceremonies) and twist it with nuts and seeds like poppy or walnuts for Shabbat. The name itself pays homage to these resourceful matriarchs. In Ukraine, the old-fashioned honey babka is a richly delicious cake that tastes of honey and cream cheese icing. Despite its intense flavor, the babka has a light and fluffy texture that remains wonderfully moist. It bakes to a lovely golden brown color that alone makes it appealing without needing thick frostings or decorations.
Salo, or cured pork fat, is a staple in Ukrainian cuisine with deep cultural significance. While it may sound unusual and unappetizing, salo was historically an important source of nutrients during cold winters. Today it remains a beloved ingredient, though some modern interpretations are putting a creative spin on salo by pairing it with chocolate. The contrast of salty pork fat and sweet cocoa seems an intriguing blend that challenges expectations of what defines a dessert. If you love chocolate and don’t mind the extra fat from the animal, and also want to try something truly unique to Ukraine, salo is a must-try.