|
|
| |
|
|
|
|
| |
| Krapfen |
|
| |
Krapfen are small, sweet or savory pastries that are deep-fried. They can be made from a batter, yeast dough, Quark dough, or choux pastry.
There are several regional variations of the Krapfen. Here are some examples:
Berliner - a sweet, donut-like pastry
Rheinische Krapfen - made from choux pastry with raisins.
Ausgezogene - flat Krapfen made from a yeast dough
Krautkrapfen - savory Krapfen made from a pasta dough and filled with Sauerkraut and bacon. |
| |
| Region: Throughout Germany |
| |
| History |
| Krapfen date back to the 2nd century BC when the Romans ate honey-glazed Krapfen. A variation of the Krapfen was found on a menu from a monestary, dating back to the 1200's. These were called "Craphun" - they were boiled and served during Lent. |
| |
|
|
|
|
|
|
| |
| |
| |
| |
|
|
| |
| |
| Learn about German Food - Find German restaurants, delicatessens, bakeries, and food stores |
 |
| |
|
