This unique variety of Serbian slatko—a fruit preserve—is made with rose petals. It typically uses the petals of roses that have a pleasant odor, most commonly those of May roses which are characterized by a distinctively sweet rose fragrance.

The cleaned and washed petals are simmered in sugar syrup with lemon juice or citric acid until they become translucent and the syrup thickens. Although the tradition of making rose petal preserves in Serbian households is very old, this slatko variety is rarely prepared nowadays. 

Krapfen was probably the first European-style doughnut to appear, followed by similar varieties in other countries. These pastries are traditionally prepared with leavened dough that is deep-fried until golden and crispy on the outside, while they remain soft, light, and airy on the inside.

Though krapfen can be prepared plain, they are most often filled or topped with jams, and vanilla or chocolate custards, while the top is usually dusted with powdered sugar or drizzled with chocolate. The origin of the word krapfen dates back to 9th century, and the recipes in German can be found as early as the 14th century. 

Slatko od jagoda is a type of Serbian preserve made with strawberries. This dish belongs to a group of slatko preserves that are traditionally made from various seasonal fruit such as quinces, apricots, cherries, or watermelons. The strawberries are washed and cleaned before they are cooked in sugar syrup.

During cooking, it is recommended not to stir the fruit so it would stay whole and not turn into mush. Lemon is usually added in order to help preserve the fruit and add extra flavor. Like other types of slatko, the strawberry version is also an essential part of Serbian hospitality. 

Gomboce or knedle sa šljivama are plum-filled dumplings consumed throughout the Balkans, especially in Serbia and Croatia. The dough is made with potatoes, eggs, and flour. The potatoes should be cooked in their own skin, peeled, then mashed before they are combined with other ingredients.

Once prepared, the dough is rolled and plums are placed in the middle of each square, which is then assembled into a dumpling. These dumplings are boiled, then rolled in a combination of breadcrumbs, sugar, and (optionally) butter for the best experience.

Slatko od trešanja is a traditional fruit preserve made with cherries. Any type of cherries - red or white, wild or cultivated - may be used as long as they’re firm and not overripe. The cherries are typically cleaned, washed, and pitted before they are cooked in sugar syrup.

The syrup is usually flavored with vanilla and lemon juice or slices of lemon. While they’re being cooked, the cherries should not be stirred but only lightly shaken so that they retain their shape and remain firm. This sweet delicacy is usually stored in clean glass jars and it keeps for a whole year. 

Slatko od smokve is a popular variety of Serbian slatko, a type of fruit preserve that is made with seasonal fruit, in this case with figs. To make the preserve, ripe figs are typically washed, cleaned, and boiled in sugar syrup before they’re chilled and stored in clean glass jars.

The fruit is usually left whole, although some versions call for cutting the figs in halves or quarters. If left whole, the figs need to be pricked with a fork to absorb more of the syrup in which they’re simmered. Lemon juice, citric acid, or slices of lemon are typically added to the preserve both for flavor and to prevent sugar crystallization, while other common flavorings include vanilla and scented geranium (rozetla). 

Ruske kape or šubarice is a dessert that is especially popular in Balkan countries such as Bosnia, Serbia, and Croatia. The base is made with eggs, sugar, flour, and baking powder. It is traditionally filled with vanilla custard, chocolate, or both.

The outer edges are then covered with chocolate, and the whole concoction is rolled in desiccated coconut on the sides. It is recommended to serve ruske kape well-chilled.

Vasina torta or Vasa's cake is an absolute classic of Serbian cuisine consisting of a walnut sponge base, a creamy filling made with walnuts, chocolate, and oranges, and two additional toppings – šaum (a mixture of egg whites, sugar, and a bit of water) and chocolate.

The cake dates back to 1908, when it was prepared as a gift from a mother-in-law to her son-in-law, Vasa Čokrljan from Paraćin, who took his wife to Vienna so she could give birth in better conditions than in Serbia. It should be noted that oranges were a real treasure in Serbia in 1908, which is one of the main reasons why this cake was so precious and valuable. 

Slatko od kajsija is a variety of Serbian slatko—a fruit preserve—that is made with apricots in this case. The apricots are pitted and usually peeled and then slowly simmered in sugar syrup. Optionally, to preserve the fruit, the apricots can be shortly soaked in a mixture of Calcium hydroxide (slaked lime) and water.

Whether halved or used whole, the flesh of the apricot needs to stay intact, and unlike jams, it should never turn into mush. Slatko od kajsija is a part of Serbian tradition, usually served to welcome a guest. The preserve will typically come first, accompanied by a glass of water, plum brandy (šljivovica), and coffee.