Schneeball (pastry)

Schneeball (pastry)

The Schneeball or snowball is a traditional German pastry that originated from the Franconia region in northern Bavaria. It is named after its round, ball-like shape that resembles a snowball.

History

The Schneeball has been a staple in Franconian bakeries for centuries. It was traditionally made for special occasions like weddings and baptisms, but today it is enjoyed year-round.

Preparation

The Schneeball is made from shortcrust pastry, a type of dough that is used in a variety of sweet and savory dishes. The dough is rolled out and cut into strips, which are then arranged in a crisscross pattern to form a ball. The ball is then deep-fried until it is golden brown.

Varieties

There are many different varieties of Schneeball, each with its own unique flavor and texture. Some of the most popular varieties include:

• Plain Schneeball: This is the most traditional variety, made with just shortcrust pastry and dusted with powdered sugar.
• Chocolate Schneeball: This variety is coated in a layer of chocolate, giving it a sweet and rich flavor.
• Nut Schneeball: This variety is coated in crushed nuts, adding a crunchy texture and nutty flavor.
• Marzipan Schneeball: This variety is filled with marzipan, a sweet paste made from almonds and sugar.

Serving

Schneeballs are typically served with coffee or tea. They can be enjoyed as a dessert or as a snack. Despite their size, they are surprisingly light and not overly sweet, making them a popular choice for any time of the day.

See Also

• List of German desserts
• Franconian cuisine
• Shortcrust pastry

External Links

• German Food Guide: Schneeball
• Franconian Foodie: Schneeball Recipe