Badische Scherben are a popular and classic lard pastry for Shrovetide, Mardi Gras or Carnival. The small rhombs are crunchy, sweet and eaten dusted with powdered sugar.
As with many other rich specialties, they were baked especially before the onset of Lent. And so the recipes are also often slightly modified.
But this crispy pastry tastes good all year round and is good for a party.
Ingredients & Shopping list
- 400 g flour
- 60 g sugar
- 3 tsp sour cream
- 4 egg yolk
- 2 egg
- clarified butter or a neutral oil for frying (e.g. sunflower oil)
- Sugar and cinnamon or powdered sugar for sprinkling
- First, mix well sour cream, eggs and sugar. Add the flour and knead the mixture into a firm dough.
- Roll out the dough very thinly on a floured surface. Then cut rhombuses with a knife or a pastry wheel. Format about 10 cm long and 5 cm wide. Prick each piece several times with a fork.
- Heat the fat to 180°C and fry the dough pieces at this temperature, one after the other, floating on both sides. (For keeping the temperature we recommend a kitchen thermometer).
- Remove the shards from the fat, degrease briefly on a paper towel and sprinkle with sugar and cinnamon or powdered sugar.
Tips & Hints
Typical for this sweet pastry from Baden is the diamond shape.