This delicious German sweet pastry is traditionally served with a cup of coffee on the side. Initially made only in the Hamburg area, it is now also available in other German cities. The original recipe for these little pastries includes flour, butter, milk, yeast, and sugar, with a filling consisting of sugar and cinnamon. However, raisins, chocolate, or pumpkin seeds may also be added. The dough is folded multiple times and glazed with butter, developing a sticky coating and rich flavor in the process. The name of this dish is possibly related to the French, who had occupied Hamburg during Napoleon's rule. Alternatively, it is said that a baker from Hamburg once cooked a Franzbrot (French bread) in butter, thus creating the Franzbrötchen.
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. The sweet versions of the pastry became predominant, and have remained closely associated with the Carnival, a festive period which precedes Christian Lent. Interestingly, during the Carnival, one krapfen in a batch filled with jam and fruit preserves might contain a filling of mustard as a prank. It is believed that doughnuts spread throughout many central European countries, which adopted the technique but used different regional names. Consequently, krapfen in Germany goes under Berliner, pfannkuchen, faschingskrapfen, krebbel, or kreppel. In Poland, they are known as pączki or krepel, Hungarians refer to them as fánk, Slovak as šišky, while the Czechs use the term koblihy. In Slovenia, they are better known as krofi, while the standard name throughout Croatia, Bosnia, and Serbia is krofne or krafne. In St. Petersburg, Russia, the doughnuts are known as pyshki (either ring-shaped or without a hole), and there is a local café that has been serving pyshki prepared from the original recipe since the 1960s.
Austrian cuisine prides in their old traditional pastry desserts, and the delicate strudels are surely the most popular variety. Even though it is not as famous as the apple filled version, topfenstrudel is regarded as one of Austria’s favorites. Made with soft, mildly sweetened quark cheese which is folded with the elastic and almost see-through dough or puff pastry, the strudel is baked until a crispy golden crust is formed on top. Raisins, apricots, and peaches are occasionally added to the quark cheese mixture, which is gently spiced with vanilla or lemon. Even though they are most commonly associated with Austria, topfenstrudel, and all other strudel varieties, are eaten throughout the former Austro-Hungarian Empire. Their origins are believed to be in the Ottoman Empire, whose culinary influence spread across the Balkans, and Hungary, before finally reaching Vienna. The topfenstrudel can be found everywhere in Austria, served in both traditional and modern restaurants, as well as in classic Austrian patisseries. Commonly, a slice of warm topfenstrudel is paired with a sweet vanilla sauce or fresh fruit on the side.
Magdeburger schmalzkuchen is a small, deep-fried pastry, considered a local specialty in the city of Magdeburg. It usually consists of yeast dough flavored with vanilla extract or vanilla sugar and lemon zest or juice. Typically rectangular or diamond-shaped, the fried pastries are consumed warm, dusted with confectioners' sugar. These small doughy pillows coated with confectioners' sugar are a staple at festivals, carnivals, and Christmas markets throughout the country.
Kiachl is a traditional pastry from the Tyrol region in Austria. It's a type of fried yeast dough pastry often enjoyed during the Christmas season and at local festivals. When making kiachl, a yeasted dough is left to rise, then shaped into a round, flat form with a depression in the middle. The dough is then deep-fried in hot lard or oil until golden brown. After frying, kiachl can be served as a sweet and savory, depending on the topping. Sweet kiachl is dusted with powdered sugar and often served with a side of cranberry jam or other fruit compote. Savory kiachl is typically served with sauerkraut, making for a hearty, satisfying dish.
This German specialty consists of thin strips of shortcrust pastry that are loosely intertwined and wrapped into balls which are deep-fried until golden and crispy. Traditional versions are dusted with sugar, but there are also variations may be covered in chocolate glaze or different combinations of nuts, coconut, cinnamon, or marzipan. Schneeballen, which translates as snowballs, are traditionally associated with Rothenberg ob der Tauber, but they can be found throughout Bavaria. Although they were once enjoyed only on special occasions, nowadays they are a staple at numerous Bavarian pastry shops.
Puddingbrezel is a sweet pastry originating in Germany, where it is commonly found in bakeries across southern and western regions. The name translates to “pudding pretzel,” reflecting both its distinctive shape and the creamy filling that defines it. The dough is usually a rich, buttery yeast dough similar to Danish pastry, prepared by layering the dough with fat to create a light, flaky texture. Once the dough has been rolled out and folded, it is cut into strips and twisted into a figure-eight or pretzel shape. Before baking, the pastry is filled with a smooth vanilla custard that sits in the central loops of the form. During baking, the custard sets into a firm, glossy layer while the pastry develops a golden brown surface. After cooling, the Puddingbrezel is often finished with a thin sugar glaze to enhance sweetness and give it a slight sheen. The combination of buttery dough and soft vanilla filling makes it popular as a midmorning snack or an accompaniment to coffee. Unlike some filled pastries, the custard in a Puddingbrezel is applied raw and baked along with the dough, so it becomes integrated into the structure rather than added afterward. Puddingbrezel can be found in many German bakeries year-round, and although recipes are similar, small variations exist in the proportions of butter, sugar, and custard thickness. Some bakers use a richer pastry base while others prefer a lighter version with more pronounced layers. The shape is always recognizable, with the custard filling arranged symmetrically in the loops. Because the dough is laminated, it requires careful handling and enough resting time to develop the right texture without becoming tough.
Legend has it that, in the 18th century, a messenger of the Electorate of Saxony regularly frequented Dresden and Meissen. The courier was a bit too fond of the famous Meissen wine, and he would drink so much that he would be unable to carry out his duties. The Elector then ordered the bakers of Meissner to invent a cake that was so fragile it would break at the slightest vibration, and the Fummel was created. Meissner Fummel is an elongated, tapered, hollow, and extremely fragile pastry. The pastry is paper-thin and extremely brittle with no specific flavor, and therefore it has no appreciable nutritional value. However, it's often dusted with powdered sugar, and the flakes are then enjoyed as a sweet treat with a cup of coffee. This legendary pastry is especially popular as a souvenir.
Pfitzauf is a pastry from Swabia, made from a simple mixture of eggs, milk, flour, and butter. Its shape is due to its strong rise in the oven and to being served straight after baking. When done, pifitzauf is tall and uneven in shape with crisp, browned edges and a soft, airy inside, tasting mild and slightly eggy with a light buttery note, and it has a hollow, tender structure that collapses quickly as it cools. Preparation uses a thin batter made from eggs, milk, flour, and salt, with butter heated in small baking dishes, placed in a very hot oven. Afterward, the batter is poured into the hot butter and baked at high heat, so steam lifts the mixture upward and creates its characteristic height and shape. Common variations include small changes in batter thickness, adding different sweet or savory ingredients, baking the mixture in one large dish or several small molds, and serving it plain or dusted with sugar, while the defining feature of strong oven rise remains the same. The dish is eaten immediately after baking and is served in homes and cafés in Swabia, most often as a light meal or snack, commonly accompanied by applesauce, fruit compote, a simple salad, or coffee.
Kartoffelhörnchen are traditional German crescent-shaped pastries originating from Thuringia. They're usually made with a combination of starchy potatoes, butter, egg yolks, cornstarch, nutmeg, and salt. The potatoes are boiled, drained, mashed, and mixed with butter, egg yolks, nutmeg, cornstarch, and salt. The mixture is shaped into crescents, brushed with the remaining egg yolks, and then baked in an oven until golden brown and puffy. These potato crescents are usually enjoyed with a cup of coffee on the side.
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