Cremeschnitten Classic Recipe
The Cremeschnitten classic recipe is based on filo or phyllo dough and will be filled with vanilla cream. These creamy pastries are a German specialty and you can buy them practically in every German bakery.
Trader Joe’s Phyllo Dough is crafted with flour, water and just a touch of oil, using a lengthy, painstaking process that involves repeatedly rolling and stretching a single very large and very thin sheet of dough. As it is rolled and stretched, it becomes thinner and thinner. When it’s reached the ideal thickness or better thinness, its rolled into a cylinder, frozen and packaged.
Walmart has fillo dough too and probably other supermarkets as well. Grocery store brands such as Athens, Apollo, and Pepperidge Farms are all good. But you need to use the filo dough for pastries. For the vanilla cream we use vanilla pudding and gelatin to make it firm.
If you like not to use the Cremeschnitten with filo dough check out this recipe – Cremeschnitten without fillo dough. This recipe is for experienced bakers, if you are a baking beginner we recommend not to make the filo dough Cremeschnitte. Happy Baking!
Ingredients Cremeschnitten Classic Recipe
2 packages filo dough for pastries
800 ml milk
200 g sugar
vanilla flavor: 1-2 tsp pure liquid vanilla or 1 package vanilla sugar Dr Oetker – How to make Vanilla Sugar
2 packages Dr Oetker Vanilla Pudding – How to make Vanilla Pudding –
7 slices gelatin (transparent, unflavored, unsweetened) or gelatin powder
1 tablespoon Knox of unflavored gelatin powder = 1 sheet of Perfectagel gold gelatin sheets
500 ml heavy cream
4 tbsp dark rum or rum flavor (non-alcoholic)
Cake ring rectangle shape
German Baking Mix for a Streusel Crumble Cake
Baking Instructions Cremeschnitten
– Place filo dough on a baking tray and with a fork pinch it several times.
– Place in pre-heated oven on 390 C and bake until the dough is light brown.
Do the same with the second filo dough.
Filling
– Make the pudding per instructions if you use the pudding from Dr Oetker or make it from scratch – Go to the recipe: How to make vanilla pudding
– Soak gelatin in cold water.
– Place cooked pudding in a bowl and add the gelatin, rum and vanilla flavor.
– Place the bowl in cold water and stir it until the creme is cold.
– Beat heavy cream until firm.
– The pudding needs to get firm (with the help of the gelatin), so when it does fold in the whipped cream.
– place a rectangle cake ring around a filo dough; you can place the dough also in a suitable cake form and cut it so it fits, a casserole form can work too. A baking tray won’t work because it is too flat.
– Fill the vanilla cream on top of the filo dough.
– Cut the second filo dough vertical and then in 14 rectangles of the same size.
– Place the rectangles on top of the cream.
– Place in the fridge for several hours until the cream is firm so you can remove the ring.
– Before serving dust with powdered sugar. You might want to make smaller pieces by cutting the cake with a sharp knife.
How to make Filo Dough
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Marrow Bone Dumpling Soup – Markklösschensuppe
The marrow bone dumpling soup, or as we call it “Markklösschensuppe”, is a classic German soup that you will love. The soup consists of two parts which is the beef broth and the marrow bone dumplings. Enjoy this soup as the starter for a festive menu or just as a main dish – Happy Cooking!
Ingredients Marrow Bone Dumpling Soup
500 g stewing beef (osso bucco)
2 thicker marrow beef bones
vegetable for the broth: 1 leek, 2 carrots, 1 bay leave, 1/2 celery root or stems, parsley root
6 peppercorns, 3 cloves, 1 smaller onion
1.5 Liter cold water
4 tbsp chopped parsley
50 g bread crumbs, natural, without spices
40 g marrow (beef)
1/2 roll (preferably German style)
1 egg
salt, pepper and fresh grated nutmeg to taste
chopped chives for the broth
A German Care Package without a Subscription – So convenient!
Cooking Instructions Marrow Bone Dumpling Soup
Make the Broth
– Remove the marrow from the bones, and keep in a small pan.
– Wash and cut leek, celery, carrots, parsley root in rough pieces.
– Poke cloves into the peeled onion.
– Place bones and meat in a pan with about 1.5-2 liter cold purified water. Bring to a brief boil, then reduce heat to low.
– Add the veggies, bay leave, peppercorns, and onion, and let simmer on low heat for about 2-3 hours, depending on the meat.
– Should there be foam remove foam with a slotted spoon.
– Remove bones and meat from the broth, drain the broth and spice with salt, pepper and nutmeg.
Make the Dumplings
– Cut the bone marrow into small pieces and melt it in the pan. Let cool off a bit.
– Soak the roll in water, then when it’s saturated squeeze the water out.
– Combine roll with egg, breadcrumbs, 2 tbsp chopped parsley and the melted marrow.
– Spice with a hint of nutmeg.
– Bring the broth to a boil.
– Make 1 dumpling and test it in the boiling broth. It it won’t fall apart, form small dumplings with the dough. Would the dumpling fall apart, add more breadcrumbs.
– The dumplings are done when they swim at the surface.
– Let them simmer in the broth for 10 min.
Add chopped chives to the broth and serve it with the dumplings.
Tip: You want to get a clear broth, so never have the broth boiling or it will get milky.
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Old Fashioned Silesian Streusel Cake
Silesian Streusel Cake – The Silesian cuisine covers also a part of the German and Polish cuisine. It was always a cuisine of a border area, therefor you find several influences of other areas such as Austria, Saxon or Bohemia. In the Germany of today you still can find this special cuisine in the county of Goerlitz.
In the local restaurants and cafes they serve typical Silesian dishes like poppy seed strudel or Silesian paradise (also called Himmelreich). The Streusel Cake below is a traditional cake and in Silesian dialect it is called “Straeselkucha”.
More recipes to come such as the popular cake “Poppy Seed Strudel” or “Neisser Konfekt” (ginger cookies with or without chocolate). Stay tuned and Happy Cooking!
Ingredients Silesian Streusel Cake
450 g flour, all purpose
1 package dry yeast
1 cup warm milk
50 g melted butter
50 g sugar
1 egg, 1 dash salt
German Baking Mix for a Yeast Dough Cake – So Easy to Make!
Filling
200 g butter
200 g sugar
3 eggs
1 kg quark – How to make Quark–
1 package vanilla pudding, Dr Oetker
Streusel
350 g flour
200 g sugar
little bit of cinnamon
200 g butter
Baking Instructions Silesian Streusel Cake
Make the Dough
– Place all ingredients in a bowl and knead them until you get a smooth dough. The dough needs to be soft but not sticky.
– Let sit covered with a kitchen cloth for about 30 minutes.
Quark Filling
– Beat butter, sugar and eggs until bubbly.
– Add quark, then vanilla pudding powder, mix well.
Streusel (Crumbles)
– Mix flour, sugar, cinnamon and butter and with your hands makes the crumbles.
– Grease a deep baking tray.
– Roll the dough and place it on the baking tray; make the edges somewhat higher.
– Spread the quark filling over the dough and sprinkle Streusel evenly on top.
– Bake for about 30 minutes on 180 C or 355 F.
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German Radish Salad with Apples
Are you looking for a delicious and special German spring salad? Here is one: the German Radish Salad with apples. Yes, this is a great combination, apples and radishes pair very well. Give it a try to see if you like it. Happy Cooking!
Ingredients German Radish Salad
3 bunches radishes
5 spring onions
1 apple
3 tbsp sunflower oil or organic canola oil
salt, pepper to taste
3 tbsp red or white wine vinegar (or German herb vinegar)
1 dash sugar
as needed fresh chopped herbs such as parsley or chives
Ingredients German Radish Salad
- Remove radishes from the green, wash, and cut into slices about 2 mm thick.
- Wash the spring onions and cut into rings.
- Peel apple, remove core, cut in quarters, then slices.
- Place everything in a bowl.
- Dressing: Mix the oil, vinegar, salt, pepper, sugar and fresh herbs, then add to the salad.
- Let sit salad for 10-15 min before serving.
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Asparagus with Herb Butter
Learn how to make a very simple dish: Asparagus with Herb Butter. It can be made with white or green asparagus. The special herb butter is either made from scratch (see recipe link below) or you can use the popular herb butter seasoning from EDORA. In any case enjoy this simple meatless dish – Happy Cooking!
Ingredients Asparagus with Herb Butter
(serves 4)
28 white asparagus (alternatively green)
1 tsp salt and sugar
100 g butter
60 g herb butter
Cooking Instructions
- Peel asparagus.
- Place 7 asparagus on a large sheet of parchment paper. Repeat with remaining ones. You won’t cook them all at once.
- Sprinkle with some sugar and salt.
- Melt 100 g butter and drip over the asparagus
- Fold the parchment paper so the asparagus is been in a package.
- Place the packages on a baking tray and cook for 40 min on 200 C or 390 F (cooking time may vary as it depends on the thickness of the asparagus). You may want to test if they are done.
- Meanwhile make the herb butter – Go to the Recipe –
- When done place each package on a plate and open it. Pour the melted herb butter evenly over the asparagus.
- Serve with fresh baguette.
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German Chervil Soup – Kerbelsuppe
Learn today how to make the German Chervil Soup or “Kerbelsuppe” in German. Chervil is a delicate culinary herb used in the German and general European cuisine. It has a mild flavor with a tiny hint of anise; the leaves are curly and look like a bit carrot greens. We use it in recipes such as the “Grüne Sosse” (green sauce- click for the recipe), salads and soups. If you use chervil in a salad don’t use other strong herbs such as chives or green onions, the chervil taste will be overwhelmed. Chervil is also very good in omelets, and for this following soup. If you cannot get fresh chervil you can use dried one but the cooking time would be different (longer). You also can get the seeds and grow chervil in a pot in the backyard or on the balcony. Happy Cooking!
Ingredients German Chervil Soup
4 hard boiled eggs (optional)
2 bunches fresh chervil (4-5 tbsp, chopped)
2 spring onions
1 tbsp butter
400 ml chicken or vegetable stock – How to make Chicken Broth from Scratch –
250 ml cream
1/2 cup creme fraiche or heavy cream
salt and freshly ground pepper to taste
1 dash sugar
1 tsp lemon juice
2 egg yolks, beaten
Cooking Instructions German Chervil Soup
– Wash and dry the chervil on kitchen paper, remove stems and chop finely, keep some of the leaves for decoration.
– Wash green onions and slice them.
– Melt butter in a skillet, saute onions, then add broth and creme fraiche.
– Bring to a brief boil, spice with salt, pepper, sugar and lemon juice.
– Add chopped chervil.
– On lowest heat let simmer for 2-3 minutes, then remove from stove. Let the soup cool off for some minutes
– In a bowl whisk the egg and mix it into the cooled off soup. Don’t bring to a boil again. If the soup should be too cold just warm it.
– Serve the soup in bowls and sprinkle with some chopped chervil.
Optional: Boil eggs, peel and slice them (or in quarters) and place them in the middle of the soup.
These Spätzle combined with Bratwurst makes a Great Meal!
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Gluten Free Vegan Lemon Cake German Style
If you cannot have wheat, eggs or any dairy product this is the cake for you: A Gluten Free Vegan Lemon Cake German Style. It’s very easy to make and a proven German recipe. Happy Baking!
Ingredients Gluten Free Vegan Lemon Cake
300 g gluten free flour
250 ml soy milk, unsweetened
200 g sugar
125 ml sunflower oil
1 package Dr Oetker baking powder, 0.5oz
1 package vanilla sugar 0.3oz – How to Make Vanilla Sugar –
Natural Lemon flavor or juice from 1 lemon and some zest (organic)
Baking Instructions Gluten Free Vegan Lemon Cake
Grease a pound cake form (25 cm or 10 inches) or layer it with parchment paper
Pre-heat oven to 375 F
Combine all ingredients in a bowl and with a hand mixer mix well.
Pour batter into the form.
Bake for about 60 min.
When done let cool off on a cooling rack, then apply the glaze.
Glaze
200 g powdered sugar
3 tbsp lemon juice
some lemon flavor
hot water as needed
Combine with lemon juice, flavor and hot water until you get a thick glaze.
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German Gluten Free Almond Cake
This German gluten free almond cake is for you if you cannot have Gluten.
It is easy to make without needing special ingredients. Happy Baking!
If you cannot get blanched almond slices find them here: Sincerely Nuts Blanched Almonds Sliced 1 LB
Ingredients German Gluten Free Almond Cake
6 eggs (medium)
150 g heavy cream
150 g sugar
225 g powdered sugar
225 ground almonds (almond meal)
20 g almond slices (preferably blanched)
100 g soft butter
Baking Instructions
Make the Topping of the Cake (it’s similar to a pudding)
– Separate eggs.
– In a pan bring heavy cream and sugar to a brisk boil.
– Let cool off a bit, then add egg yolks.
– Beat while adding the egg yolks.
– Warm this cream in a pan until it thickens like a pudding, and important is don’t bring to a boil.
– Cover the surface of the cream right away with a sheet of plastic foil. This prevents that a skin on top will occur.
Make the Base Cake
– Beat egg white until firm, add powdered sugar while beating.
– Add ground almonds.
– Layer a spring form (diameter 26cm or 10 inches) with parchment paper.
– Spread base cake dough on top and bake for 10 min on 150 C or 300F convection (175 C or 350F)
– Let cool off in the form.
– Roast almond slices in a non-stick pan without adding any grease until they are of a light brown color.
– Beat soft butter until creamy, then add egg cream spoon by spoon.
– Remove cake from the form and place on a big enough plate.
– Spread pudding on top and add some almond slices and powdered sugar before serving.
Cake must be chilled for about 1 hour or until it is completely firm.
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