As I grow up, I have learned that I tend to be quite hard on myself when I feel I should know better, even during seemingly pleasant moments. When I realize my present actions are environmentally unsustainable, I can often become stuck in a negative mind frame, no matter how enjoyable the experience is. For example, when I received the trdelník that I ordered, I could only think about how I was given single-use plastic to eat the treat. I should have anticipated receiving the small plastic spoon and cup and simply ordered the pastry without extra toppings. When I was living in the United States, I could live a relatively plastic-free existence. However, as a permanent resident living in Northern Norway, I cannot do that anymore, given how all goods are packaged for import. Sadly, I think I have become generally relaxed with how plastic has seeped back into my life while living in Europe.
Despite all these personal and unrelated feelings, I can tell you that trdelníks are pretty delicious, especially if freshly made: warm, soft, and hollow on the inside, crunchy and sweet on the outside.
Traditionally, the dessert is made by wrapping a sweet bread dough on a wooden stick and rotating it over hot coals or an open fire. This process made the food accessible to people traveling on the road before bread and kitchen ovens. In my research, I learned that the name of the wooden stick used in this cooking process is called trdlo in the Czech language. The pastry cook can then leave the trdelníks plain or roll the pastry in cinnamon, sugar, walnuts, coconut or maybe even something else, depending on the region.
