Pastry sizzel ed in oil. This is a typical pastry from Saxony State of Germany 🇩🇪

there is no missing direction step in this recipe..easy and yummy :hungry

Kuchen means “cake” in German. About 20 years ago, my graduate advisor brought this cake into work for his group. His wife had baked it, and I immediately asked for the recipe. I’ve been making it on and off for the last two decades. It is very easy to throw together, and the taste is sensational! I just served it this past weekend at a dinner party. You can use red or black plums, or any other stone fruit that you prefer. I think I even once made it with pears, and it turned out really well. Go crazy with your own modifications! 😋#Dessert #Sweet #Teatime #Brunch

A delicious hearty meal.

My Grandma Pep's recipe for prune kuchen. Can also use peaches, apples or pears.Makes two 9-inch kuchens. Recipe easily doubles to make some to give away.

This is my favorite German pastry! It's virtually impossible to find outside of Germany so learning to make it yourself is your best bet. There are many variations but my favorite is topped with crumbly "streusel." The filling is a thick layer of poppy seeds which gives the cake an interesting texture and nutty flavor. You can optionally add a few raisins and/or walnuts to the filling, which are often included in the Mohnkuchen at German bakeries.The bottom layer is a moist, "bready" cake made with yogurt. Traditionally a Hefeteig (yeast dough) and sometimes Mürbteig (German shortcrust pastry) would be used.Note: I used a 18 cm (7 in) tart pan with removable bottom.

Finally, we decided to cook kohlrouladen with boiled potatoes for dinner 🥳🥳 and it was great food great friend also who was accompanying me for cooking. . So here the recipe you should try.. Happy cooking 💖

This might look gross but is actually quite good! On pesach we dont use oil so this is a great substitute!

Easy to make. Great replacement for breakfast rolls or Danish.

Rhubarb is in season during the spring. I learned this recipe from a neighbor.Apparently you're supposed to use a tart pan, but I didn't have one so I used a gratin dish (10 x 20 x 3 cm). I halved the recipe to accommodate the dish.Many cakes in Germany are topped with a sugary, buttery, crumbly topping.Rhubarb is pretty sour by itself which is why I mixed it with sugar.The recipe may seem quite sweet, but when eaten, the sweet and tart taste is delicious. Recipe by flosch

Dutch treat which is great with a cup of tea or coffee. It takes no time to make!