Krapfen-basically a filled donut with jelly, custard, chocolate or the like...these started popping up in bakeries all over town a few weeks ago. They are a pre-Lent treat that sadly, will go away after today-Fat Tuesday. They are similar to the Packzi (pronounced Punch-kee) that are popular in Detroit, but didn't seem as heavy or as it is with most things in Germany, as sweet as their U.S. (Polish) cousins.
The traditional Krapfen are dusted with powdered sugar as above left and have jelly (often apricot) inside. The one with the heart stenciled powdered sugar had raspberry jelly, I think...the two with the candy hearts had cherry inside-one with cream the other straight up and the last one was a black forest variety.
On this plate, the crown jewel is the coco dusted tiramisu. Supporting Krapfen included the glazed egg liquor cream and the white chocolate shaving with chocolate drizzle topped chocolate cream filled and the black forest.
We met some friends and had coffee and the sampling while we had the chance since the Krapfen dissappear at the onset of Lent, which is probably good for all of our wastelines!
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