German Pastry
Apfelstrudel is older than Austria-Hungary, and the dough is still pulled by hand until you can read a newspaper through it. A Berliner is a doughnut filled by syringe. The Bavarian morning pastry knows what it is and so should you.
Featured german pastry recipes
- Apfelstrudel, dough pulled thin — Iris · Bavaria · Pulled until you can read a newspaper through it. The apple is the easy part.
- Berliner Pfannkuchen — Iris · Berlin · A jam-filled doughnut. New Year’s Eve in Berlin in one bite.
- Topfenstrudel, sweet quark — Iris · Bavaria · Same pulled dough, a quark filling instead of apple. Less famous, slightly better.
- Bienenstich, almond honey cake — Iris · Andernach · A yeasted cake, honey-almond crust, vanilla cream split through the middle.
- Rohrnudeln, baked sweet buns — Iris · Bavaria · Yeasted buns baked tight together, plum-jam filled, vanilla sauce ladled over.
- Mohnkuchen, poppy-seed pastry — Iris · Saxony · Yeasted dough, ground poppy filling, streusel on top. East-German staple.
- Puddingbrezel, custard pretzel — Iris · Bavaria · A sweet pretzel shape filled with vanilla pudding. The morning pastry.
- Kreppel, Frankfurt doughnut — Iris · Frankfurt · The Hessian Berliner. Same idea, a different name in a different city.
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