Please post pictures of Swiss Bakery Cuisines with Name (pronunciation if the name is difficult to say for noob)
All genuine contribution appreciated. Thanks in advance.
Starting this thread to learn more about Swiss Bakery dishes.
Mandelgipfel - Basically a croissant filled with almond paste and covered in icing or powdered sugar. Make sure to get the ones with almonds on top, because the ones without are either a Nüssgipfel (hazelnut filling) or Schoggigipfel (chocolate filling)
Engadiner Nusstorte . A regional specialty pie from the Engadin valley consisting of shortcrust pastry with a caramel-walnut filling. Truly amazing.
Zigerkrapfen
Its the season after all ..
Zigerkrapfen - From what I googled is Goat cheese doughnut deep-fried. Looks yummy!
Whhoopps, there you may have been mislead( by translation?)
Zigerkrapfen are made of Cow's milk, (although goats cheese Ziger exists too) curd like, fresh cheese , if you can't find ZIGER you can easily replace it with Ricotta.
The cheese is mixed, for example, with zest of orange and lemon, sultanas and ground nuts, then folded diagonally, into a butter puff pastry square, then deep fried and in the end turned into e cinnamon/sugar mix.....traditional fare before lent, originating in Canton Glarus
HTH
EE
Steintorte: a speciality from Sernftal, consists of a rock slowly baked at a low heat, sometimes served sprinkled with icing sugar. Very popular in the spring, as fresh rocks become more plentiful.
This cake is the reason why nobody in Elm has any teeth.
Schweizer Osterchüechli...yummy...
Isn't a croissant basically an Austrian Kipferl , the true ancestor I believe to the pastry that now appears in many bastardised versions worldwide?
We saw an ad for these outside a bakery and had a giggle about the name.
I'm going to go and buy a couple now!