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Mezzelune (Italian: [ˌmɛddzeˈluːne], meaning 'half moons'), also known as Schlutzkrapfen [1] in South Tyrol, Tyrol and neighbouring German-speaking regions, and as crafuncins or cajincì in Ladin-speaking regions, are a semi-circular stuffed pasta, similar to ravioli or pierogi.
While bomboloni may be primarily connected to Tuscany, [1] they are traditional to other regions of Italy, although with slight variations on the recipe. In those areas that used to be under Austrian rule, such as Trentino-Alto Adige, Veneto, and Friuli-Venezia Giulia, the tradition of bomboloni is believed to have originated from that of Austrian "krapfen" (i.e., Berliner), and the recipe ...
Knieküchle is a traditional Austrian/German fried dough pastry that is very popular in Old Bavaria, Franconia, Western Austria, South Tyrol and Thuringia.It has several other names depending on the region, including Auszogne (or Ausgezogene), Krapfen, Küchl, Nudel, Rottnudel and Schmalznudel.
It is a cake consisting of either sponge cake or cake crumbs, nougat chocolate and apricot jam. The Cake layers are soaked with rum.The cake is cut into 1-1/2 inch square cubes, [1] [2] covered with so-called Punschglasur (punch icing), a thick pink rum sugar glazing often drizzled with chocolate and a cocktail cherry on top.
Graffe and Berliner are etymologically related; according to Italian dictionaries such as DELI [2] and Gradit, [3] the term graffa (or grappa), like krapfen (original name for Berliners) is in fact derived from the Lombard krapfo (krappa in Gothic), meaning 'hook'.
From German Krapfen: Krapfen: Austria, Bavaria and South Tyrol: Round, fried dough typically filled with apricot jam or vanilla cream and topped with powdered sugar. Krhki flancati: Slovenia, Istria: Rectangular, cut and twisted fried dough topped with powdered sugar. Krofi: Slovenia
They are called Krofna, a name derived from the Austrian Krapfen. Sicily – pignolatti, sfingi, cuddureddi; Slovakia – šišky (pronounced "shishky"), ceregi; Slovenia – krofi, fanke, flancati; Koeksisters. Somalia – Kac kac; South Africa – Koeksister, An Afrikaner desert of plaited dough, fried and steeped in cold syrup. Oliebolle met ...
It was one of the first cookbooks printed using the Gutenberg press and contains the first known recipe for a jelly doughnut, called Gefüllte Krapfen made with jam-filled yeasted bread dough deep-fried in lard. It's unknown whether this innovation was the author's [2] own or simply a record of an existing practice. [3]