Indijanki – Creamy Biscuit Delicious Pastry


This is the most original „indijanki“ recipe with the exact taste as in confectionery because the recipe is from an old master. I couldn’t find the good translation to English of its name, but basically indijanka means Native American Indian woman and this pastry looks like Indian woman if you carefully look right? 🙂



For biscuit:

  • 5 eggs
  • 150 g sugar
  • 200 g flour
  • 1 baking powder


For the filling:

  • 300 ml water
  • 1 vanilla sugar
  • 150 g sugar
  • 300 ml water
  • 220 g flour
  • 1 egg
  • 250  butter
  • 200 g sugar in powder
  • 2 tablespoons cocoa for dark filling


Put butter at room temperature to soften. First prepare the filling, in order to cool.
1. Cook water, vanilla, and sugar for 1-2 minutes. Mix the second dose of water, egg, and flour and pour it into the boiling mixture. Use an electric mixer to avoid lumps. When nicely thicken, leave to cool. While cooling, prepare the biscuit dough.
2. Divide whites from yolks. Mix whites into solid snow and separately mix yolks and sugar into the thick light yellow mixture. Merge both mixtures and gradually add flour into which we have mixed the baking powder. Mix slowly and carefully to keep airy mixture.
3. Grease your pan or put on a baking paper. Form indians using a syringe (or spoon) with a circular end. Bake at 200 degrees in preheated oven for about 15 minutes.
4. Mix well butter with sugar in powder. Merge with previously prepared flour cream. Add cocoa in one-third of this filling for decoration.
5. Take 2 biscuits and glue them with the white cream. Continue until all indians are filled with cream. Decorate with white and brown cream on top using a syringe (as on photo). Leave finished indians (if you resist) at least a day before consuming,  until they soften.



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