This pastry is deceptive with its appearance: Meissner Fummel are hollow dumplings and therefore very fragile. They are made of a sweet wafer dough. Two sheets of dough are placed on top of each other, baked and the result is this traditional pastry.
How it actually works is a well-kept family recipe that has been made since the 14th century.
“The following story has been handed down about the origin of the Meissen Fummel: It is said that a courier of the Elector of Saxony regularly travelled between Dresden and Meissen. The courier enjoyed a sip of Meissen wine on the way, but it did not agree with it during his ride. The Elector then ordered the bakers’ guild in Meissen to produce a slightly fragile pastry. After his visit to Meissen, the courier had to present this to the Elector in an intact state.” Quote: Confectionery Ziegler
Recipe Meissen Fummel pastry
Ingredients & Shopping list
- 50 g butter
- 1 egg yolk
- 100 g flour
- 1 pinch sugar
- 1 straw (this is not a joke)
- Put the flour on a work surface, mix well with the sugar and salt and then add the butter.
- Knead the dough well for about 10 minutes so that it is elastic at the end.
- Roll out the dough paper-thin.
- Brush one half with egg yolk and fold the other half over. Press the edge well and turn the dough piece to the other side. Place everything on a baking tray with baking paper.
- Now use the straw: pierce the upper half of the dough with the straw and blow it up slightly.
- Then put the dumpling in the oven preheated to 240 degrees and bake for 3 minutes.