Search results
Results from the WOW.Com Content Network
Kipferl, kifli, kiflice, or kifle is a traditional yeast bread roll that is rolled and formed into a crescent before baking.. It is a common type of bread roll throughout much of central Europe and nearby countries, where it is called by different names.
Vanillekipferl originate from Vienna in Austria and are traditionally made at Christmas.They are very well known in Europe [1] and are often for sale in Viennese coffee shops and bakeries, especially during Christmas time.
Recipes can range from sweet to savory, and from very simple to festive and elaborate multi-layered cakes. Gujiya: India: A traditional Indian pastry, typically prepared by filling a round, flat pastry with a sweet filling made of dried fruits, grated coconut and condensed milk solids. It is usually fried in ghee, and sometimes soaked in sugar ...
While the recipe for the Portuguese variant is very consistent with the original French one, both in look, flavour, and size, there are two additional alternatives. The first is just a bigger version of the mille-feuille, with additional layers and probably more cream, being commonly 5-7 cm in height. The second alternative (more common in the ...
Perec and kifli are widely popular pastries. The csárda is the most distinctive type of Hungarian inn, an old-style tavern offering traditional cuisine and beverages. Borozó usually denotes a cozy old-fashioned wine tavern, pince is a beer or wine cellar, and a söröző is a pub offering draught beer and sometimes meals.
Bublik stems from Old East Slavic бубьлъ (bubl), ultimately from Proto-Slavic *bǫbьlь, from which Polish bąbel, Czech boubel and Slovak bublina also originated. All these words mean "bubble".
In Ashkenazi Jewish cuisine, poppy seed paste (mohn in Yiddish) is a common filling in desserts, often featured in both leavened and unleavened recipes. Many Jewish communities from throughout Central and Eastern Europe , Israel and diaspora will use this paste to prepare babka , a braided, open-faced version of the poppy seed roll.
The recipe of kipferl became popular in Italy, and more specifically in Veneto, after 1683, thanks to the intense commercial relations between the Republic of Venice and Vienna. [6] In France, it was not until the 1770 marriage between the Austrian Marie Antoinette and the future King Louis XVI that the pastry gained popularity there.