4 recipes for balls from Tatranska. Enjoy your favorite cookie a little differently

Energy packed for travel in a round and fluffy presentation. Enjoy these recipes for tatranka balls 4 times differently and see how this sweetness will bring you to your knees!

The recipes are quick, without unnecessary delay, from a few ingredients and, above all, for a few crowns.

Pack them as a snack on the go, for an instant energy boost, or serve them up as another Christmas treat! How you decide to enjoy this treat is entirely up to you!

What do you start with?

Unbaked tatra balls and Nutella

A simple and yet so delicious recipe for tatranka balls that you don’t even want to believe it and you have to try it immediately! Create a sweet snack for the whole day in 10 minutes!

What will we need

  1. 275 g vanilla wafers with filling
  2. 150 g dark chocolate
  3. 40 g of butter
  4. 5 spoons of Nutella
  5. Cocoa powder (for sprinkling)
  6. Salt


  1. Melt the dark chocolate pieces and butter in a bowl
  2. Mix everything together until everything is dissolved and combined into a uniform cream
  3. Pulse the vanilla wafers in a food processor until very fine (make sure there are no large chunks)
  4. Add the chocolate mixture and a pinch of salt
  5. Mix again in the food processor until the ingredients are combined
  6. Take about 1 tablespoon of the mixture and make a patty
  7. Add ½ teaspoon of Nutella in the middle and form a ball so that the Nutella remains in the middle
  8. We repeat the procedure with the rest of the tartar mixture
  9. When we want to serve the tatran balls with Nutella, sprinkle them with cocoa powder
Soft wafer dough with a creamy hazelnut filling in the middle.
Source: nadiashealthykitchen.com

Tatranké balls with Salk

I would especially recommend this recipe to those who love sweet, but really, really sweet snacks. The combination of condensed milk, chocolate, marshmellow and wafers is not for beginners, but for experienced confectioners.

What will we need

  1. 400 g of sweetened condensed milk
  2. 200 g semi-sweet chocolate (chopped into pieces)
  3. 12 marshmallows
  4. 500 g chocolate tarts (finely chopped)
  5. 60g crushed graham crackers (or chopped nuts for decoration)


  1. In a large microwave-safe bowl, mix sweetened condensed milk and chocolate tartaroni
  2. Heat in the microwave in 30 second intervals and always mix well
  3. Heat and stir for about 1 minute until the mixture is smooth
  4. Add the marshmallows and heat for another 30-60 seconds until the mixture is smooth
  5. Put the chocolate mixture in the fridge for 2 hours
  6. Using a small metal ladle, place balls from the filling on a baking sheet lined with baking paper
  7. Place the balls in the freezer and freeze for one hour
  8. Using a toothpick, dip the tatran balls into the melted chocolate and always tap them against the side of the bowl to remove excess chocolate
  9. Immediately sprinkle the balls with crushed graham crackers
  10. Store the balls in an airtight container in the refrigerator or freezer
The best creamy balls full of flavor from condensed milk, chocolate and cookies.
Source: kitchenathoskins.com

Rum balls from tatra nuts

Where there’s rum, there’s Christmas. Prepare an unforgettable tatranka cookie for your holiday table, which will always lift your spirits!

What will we need

  1. 500 g of vanilla wafers
  2. 90 ml of rum
  3. 120 ml of honey
  4. 450 g walnuts or pecans (ground)
  5. 240 g caster sugar (sifted)


  1. Crush the vanilla wafers finely
  2. Mix them with rum, honey and ground nuts
  3. Spoonfuls form balls and roll them in powdered sugar
  4. Allow to dry uncovered for several hours
Soft, crunchy and delicious balls dipped in chocolate with rum aroma.
Source: lifeloveandsugar.com

Coconut balls with tatranka

These delicious fluffy balls are ready in the blink of an eye, in just 15 minutes. And that’s thanks to the fact that only 3 ingredients are needed: a wafer, cottage cheese and grated coconut. Coconut balls are the perfect snack on the go or when you’re craving something sweet.

What will we need

  1. 200 g of tatra nuts
  2. 200 g of cottage cheese
  3. 5-6 tablespoons of grated coconut


  1. Put the wafers in the bowl of a food processor or put them in a resealable bag
  2. Grind them in a food processor or using a rolling pin into very small pieces
  3. Add the cottage cheese and mix thoroughly
  4. Using 2 teaspoons or moistened hands, shape the tatranko-curd mixture into balls
  5. Wrap them in grated coconut
  6. We keep them in the refrigerator until they are ready to eat
Coconut balls with crispy tatranka pieces.
Source: cdkitchen.com

How to make tartar cream?

You don’t just have to make balls out of tatranki, they can also be used to make a delicious cream that you can fill or decorate with. Decorate with it, for example, these soft muffins or these cupcakes .

What will we need

  1. 250 ml of milk
  2. 2 tablespoons semi-coarse flour
  3. 200 g of butter
  4. 2 spoons of Nutella
  5. 2 spoons of powdered sugar
  6. 2 Tatranka with hazelnut filling


  1. Let’s make porridge from milk and flour
  2. Then let it cool, stirring occasionally
  3. Beat the butter and sugar into a white cream and gradually beat in the cooled porridge and Nutella by spoonfuls
  4. Finely grate the tatranki and add them to the cream and mix thoroughly
Cream from the best hazelnut wafers.
Source: zoebakes.com

How did the Tatankas come to be?

This wonderful wafer with a cream filling was created in 1945, when after the war it turned out to be the best period for the arrival of a new idea. In the post-war period, the demand for anything sweet rose.

At the time of its creation, the biscuit had the shape of a triangle, which referred to the peaks of the Slovak Tatras.

Tatrankas consisted of six cookie sheets smeared with hazelnut cream and dipped in chocolate on the sides, the recipe of course remains a secret to this day.

There was huge demand for the wafers, but this was complicated by the fact that the chocolate was applied by hand, which slowed down production considerably and the market could not be adequately supplied.

Thanks to an innovative idea that solved this problem, production was able to start at full speed and production increased from less than 40 kilograms per day to 2 tons per day.

Later, the shape of the biscuit also changed. For one thing, triangles proved to be inefficient to produce with a lot of waste, and they were also poorly packaged. That’s why they switched to a rectangular shape.

Milan & Ondra

We are both fans of good food and enjoy cooking. On this website, we want to inspire you with traditional, but also less common recipes. We will be happy if you try our recipes and let us know how you liked them. Bon appetite! :)

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