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Meissen Fummel pastry

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.

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How it actually works is a well-kept family recipe that has been made since the 14th century.

Hollow pastry Meißner Fummel from the inside
This is what the Meissen Fummel looks like from the inside.

“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

Meißner Fummel a wafer biscuit

Recipe Meissen Fummel pastry

The basic ingredients are fat, flour, salt, a little water or an egg yolk. Everything else is actually a secret of the Meissen Fummel bakers. Eventually, you need to create a kind of thinly rolled out pasta dough. After various web searches, we once tried this recipe variation.
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Course: pastries
Cuisine: Saxony
Keyword: sweet
Difficulty: Experienced
Total Time: 30 minutes
Servings: 1 piece

Ingredients & Shopping list

  • 50 g butter
  • 1 egg yolk
  • 100 g flour
  • 1 pinch sugar
  • salt
  • 1 straw (this is not a joke)

Preparation

  • 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.

Tips & Hints

Note: The photos were taken from a Fummel made by an expert.
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