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    You are in: Home / Community Forums / German and Benelux (Belgium / The Netherlands / Luxembourg) Cooking / Help with a deep fried cookie recipe
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    Help with a deep fried cookie recipe

    Prawn Princess
    Fri Jan 13, 2006 2:25 am
    Regular "Line Cook" Poster
    Hello to all and I hope someone will be able to help. I am looking for a deep fried cookie recipe. My husband's mother used to make them and the poor lady has passed away quite some years now and she did not leave a recipe. My husband's family came from Heidelberg and they called the cookies "trespitzen" not too sure about spelling. They are very light and extremely thin. the dough is rolled out thinly and cut into rectangles the size of your hand. Three slits are cut in each piece but they are not twisted. They contain flour, eggyolks, lemon rind and rum. When they are fried they puff up into a lovely hollow shape, very crisp with only air inside. My Oma who comes from Braunschweig does not know them. Our family makes Hobelspaenne which are quite different, thick and cakelike and twisted and drizzled with chocolate, excellent. But my darling yearns for one's like his mother's and I would love to fulfill his wish. Been looking for the better part of twenty years in cookbooks and asking people but nothing is that hollow kind of cake. I would be most appreciative if someone could work some magic for me.
    Regards from Christine
    Thorsten
    Fri Jan 13, 2006 7:30 am
    Food.com Groupie
    I'm not sure if you are lloking for a recipe like this


    _________

    100g butter, unsalted
    3 eggs
    2 tablespoons sugar
    3 tablespoons sour cream
    2 tablespoons rum
    500g all-purpose flour
    teaspoon salt
    2 teaspoons baking powder

    oil for deep frying
    optional: 2 eggs for dipping, sligthly mixed
    optional: caster sugar

    Mix butter, sugar and eggs until foamy.

    Mix flour, salt and baking powder.

    Add flour mixture, rum, and sour cream to butter mixture little by little and mix to form a smooth dough.

    Roll out dough and cut out traingles.

    Optional: if you like you can dip the dough into the optional eggs.

    Put dough into hot oil and fry until golden brown. During frying pour hot oil over the cookies (using a large spoon). So they will rise better.

    Put on paper towels and dust with caster sugar (optional)


    ____________

    I found this recipe, which is called "Baumstriezel" and should be regional speciality for southern Germany. I have never done this type of deep fried cookies, but there are many different local recipes. I have searched for one, which comes as close as possible to your description. I think the addition of lemon rind (also cinnamon or vanilla) a regional variations. I guess that is also true for the shaping of the cookies. Often these shapings having a regional meaning.

    trespitzen (maybe Dreispitzen) could be a hint to a special kind of hat that certain priest were wearing in the past (Pfaffenhut). Searching for these words in a recipe will result in a completely different kind of cookie. So I guess the your recipe name is also of regional origin and might be not found in recipes today.

    But I hope that the recipe outlined above will help you to make a cookie which comes close to the ones your DH liked.
    Prawn Princess
    Fri Jan 13, 2006 7:56 am
    Regular "Line Cook" Poster
    Thorsten wrote:
    I'm not sure if you are lloking for a recipe like this


    _________

    100g butter, unsalted
    3 eggs
    2 tablespoons sugar
    3 tablespoons sour cream
    2 tablespoons rum
    500g all-purpose flour
    teaspoon salt
    2 teaspoons baking powder

    oil for deep frying
    optional: 2 eggs for dipping, sligthly mixed
    optional: caster sugar

    Mix butter, sugar and eggs until foamy.

    Mix flour, salt and baking powder.

    Add flour mixture, rum, and sour cream to butter mixture little by little and mix to form a smooth dough.

    Roll out dough and cut out traingles.

    Optional: if you like you can dip the dough into the optional eggs.

    Put dough into hot oil and fry until golden brown. During frying pour hot oil over the cookies (using a large spoon). So they will rise better.

    Put on paper towels and dust with caster sugar (optional)


    ____________

    I found this recipe, which is called "Baumstriezel" and should be regional speciality for southern Germany. I have never done this type of deep fried cookies, but there are many different local recipes. I have searched for one, which comes as close as possible to your description. I think the addition of lemon rind (also cinnamon or vanilla) a regional variations. I guess that is also true for the shaping of the cookies. Often these shapings having a regional meaning.

    trespitzen (maybe Dreispitzen) could be a hint to a special kind of hat that certain priest were wearing in the past (Pfaffenhut). Searching for these words in a recipe will result in a completely different kind of cookie. So I guess the your recipe name is also of regional origin and might be not found in recipes today.

    But I hope that the recipe outlined above will help you to make a cookie which comes close to the ones your DH liked.

    Dear Thorsten
    thank you so much for your prompt and detailed reply! I read the recipe out to my DH and he said that it sounds very close. I will be making these on the weekend and I will let you know how they turn out I can't tell you how happy I am to have found something similiar at last. Regards from Christine
    Thorsten
    Mon Jan 16, 2006 7:45 am
    Food.com Groupie
    Yes, would be interesting to know, if the recipe works.
    glitter
    Mon Jan 16, 2006 1:42 pm
    Food.com Groupie
    Bow cookies recipe #87632 is a fried cookie from a Scwabian/German recipe from my Grandmother and her mother I don't know if this is anything like you are looking for. I know sometimes she did add a little lemon, or brandy to change them slightly. They are very crisp and she powder sugared them to the point where I noses were white and we loved it. We could not stop eating. I nver remember her drizzling them though with any chocolate. They were always plain.
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