German Pastries You Must Try in Germany

german pastries must try

German Pastries

Traditional German food like sausage (Bratwurst), roastet pork (Schweinebraten) or pickled carbage (Sauerkraut) isn’t considered as one the most tastiest in the world. German desserts and especially German pastries on the other hand, are considered as one of the best. German chocolate cake, German cookies and all the bakery stuff are beloved by German’s as well as by tourists from all over the world. The German baker’s trade is one of the biggest economic factors in the country. Around 47.000 bakeries in whole Germany provide every household with around 140 pounds of bread and baked goods every year. In average, every German bakery makes a manual turnover of around 1.650.000 million USD per year. Some very tasty German pastries are available in almost every German bakery throughout the whole country.

Crumble (Streusel)

A typical German streusel is sort of like a crumble to go. Most bakeries offer different types of it: with poppy (Mohnstreusel), cherries (Kirschstreusel), red currants (Johannisbeerstreusel), pudding (Puddingstreusel) or cream (Sahnestrusel). The main ingredients: flour, sugar, butter and yeast.

Doughnut (Berliner/ Pfannkuchen)

In whole Germany, this doughnout kind of pastry is called “Berliner” – except in the main capital Berlin. Here they are called “Pfannkuchen”. Especially during Carnival (which mostly takes place in cities in west Germany like Cologne and Mainz), it is a tradition to serve a lot of “Berliner”. The average “German doughnut” consists of sweet yeast dough, powder sugar and marmedale in the center.

Pudding Pastry (Puddingteilchen)

All pastries taste extremely sweet, but pudding pastries even more. They are very soft and consist of puff pastry, pudding and sugar icing.

Franzbroetchen

Franzbroetchen is a variation of the cinnamon roll and is a speciality from Hamburg (a city in north Germany) and one of the most beloved German pastries. It became quite famous in the whole country in the last five to ten years. The Franzbroetchen is a little bit crispy and almost tastes like a cinnamon roll. The only difference: Franzbroetchen consist of puff paste, the cinnamon roll consists of sweet yeast dough.

Cinnamon Roll (Schnecke)

Cinnamon roll is basically not the right translation of “Schnecke”. A Schnecke doesn’t consist of cinnamon, but of nuts (Nussschnecke), marzipan (Marzipanschnecke), rosins (Rosinenschnecke) or poppy (Mohnschnecke). In cities in south-west of Germany, the “Schnecke” is called Schneckennudel.

Black and White Cookie (Amerikaner)

Same with the “Schnecke” is “black and white roll” basically not the right translation for “Amerikaner” (which means “Americans” in German). Amerikaner in German bakeries almost always have a white sugar paste topping. Though , the origin of the name is still unknown. Some say, the German “Amerikaner” is only a copy of the American “black and white roll” from the 1950s, others say, GI’s didnt find the recipe for cake in the 50s and created the “Amerikaner”. Whatever the origin is: it’s very tasty and soft and consists of flour, sugar, egg, milk, water and fat.

Chocolate Roll (Schokobrötchen)

Chocolate rolls gets sold in two different forms: like a normal soft bread roll with some choco flakes or in a croissant-type with a lot of chocolate in it. Both types are very tasty and the second one even more sweeter.

Croissant

Croissants are basically from Germanys neighour France, but every bakery in Germany sells them with different fillings: chocolate croissant (Schokocroissants), nougat croissant (Nougatcroissant) or marzipan croissant (Marzipancroissant).

Palmier (Schweineohren)

Schweineohren means pig’s ears in English. They consist of puff pastry, caster sugar and sometimes even some chocolate. Schweinohren or palmiers are basically from France, but they are so tasty and crispy, that you’ll find them also in every bakery in Germany.

Bee Sting Pastry (Bienenstichplunder)

Bienenstich is basically a German cake made out of yeast dough, a caramelized almonds-sugar-fat topping and a cream filling. The Bienenstichplunder looks a little bit like the cake, but is only filled with sort of like a vanilla-cream. Some say, that the name “Bienenstich” (bee sting) derives from following myth: inhabitants of a city called Linz at Rhine planned an attack on their neighbourcity Andernach. Two apprencite bakers from Andernach alleged were walking along the city wall while eating from a bee nest. Once they saw the atackers, they threw te bee nest to them, which then had to flee. On this day, they baked a bee sting (Bienenstich).

Featured image: FranzbroetchenWmeinhardt Wikimedia – CC BY-SA 3.0
February 9, 2017
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