Schneeball (pastry)
Schneeball (pastry)[edit | edit source]
The Schneeball or snowball is a traditional German pastry that originated from the Franconia region in northern Bavaria. It is named after its round, ball-like shape that resembles a snowball.
History[edit | edit source]
The Schneeball has been a staple in Franconian bakeries for centuries. It was traditionally made for special occasions like weddings and baptisms, but today it is enjoyed year-round.
Preparation[edit | edit source]
The Schneeball is made from shortcrust pastry, a type of dough that is used in a variety of sweet and savory dishes. The dough is rolled out and cut into strips, which are then arranged in a crisscross pattern to form a ball. The ball is then deep-fried until it is golden brown.
Varieties[edit | edit source]
There are many different varieties of Schneeball, each with its own unique flavor and texture. Some of the most popular varieties include:
- Plain Schneeball: This is the most traditional variety, made with just shortcrust pastry and dusted with powdered sugar.
- Chocolate Schneeball: This variety is coated in a layer of chocolate, giving it a sweet and rich flavor.
- Nut Schneeball: This variety is coated in crushed nuts, adding a crunchy texture and nutty flavor.
- Marzipan Schneeball: This variety is filled with marzipan, a sweet paste made from almonds and sugar.
Serving[edit | edit source]
Schneeballs are typically served with coffee or tea. They can be enjoyed as a dessert or as a snack. Despite their size, they are surprisingly light and not overly sweet, making them a popular choice for any time of the day.
See Also[edit | edit source]
References[edit | edit source]
External Links[edit | edit source]
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