Birewegge (Birnenweggen) ist etwas ganz typisch schweizerisches. Man benuetzt getrocknete Fruechte als Fuellung, streicht die auf einen Kuchenteig und rollte ihn ein. Es ist also eigentlich ganz einfach! Birewegge ist nicht das selbe wie Birebrot! Beim Weggen wird die Fuellung auf den Teig gestrichen und dann wie eine Roulade aufgerollt und beim Birebrot wird die Fuellung mit einem Teil des Teiges vermischt und dann wie eine Wurst mit Teig umhuellt. Beides sind wirklich traditionelle Schweizer Suessigkeiten. Das Rezept ist von Betty Bossi! Hier ist das Rezept von Betty Bossi Es ist nicht schwer zu machen, wie immer sind die Rezepte von Betty Bossi "Dubelisicher"! Wer in der Schweiz wohnt und seine Birewegge ganz schnell machen will, kann die fertige Birewegge Fuellung bei Migros kaufen und statt den Teig selber zu machen, einen fertigen Kuchenteig verwenden. Birewegge - typical Swiss Pear PastryBirewegge (pear pastry) is very typical Swiss. Dried fruits are used to make a filling, spread this onto a dough and roll it up. It's really very easy and so very tasty! But Birewegge (pear pastry) is not the same as Birebrot (pear bread)which is also typical Swiss ! The pear pastry is, as I described above, a filling spread onto pastry and then rolled up like a Swiss roll. For the pear bread the filling is being mixed with some of the pastry, to thicken it, and then this is formed into a roll and covered with pastry. Both are traditional Swiss sweets! This is a recipe from Betty Bossi! For 3 smallish Birewegge: Dough: 500 g Flour 1.5 tsp Salt 250 g cold butter, cut into pieces and then grind it between your hands until you have small pieces 150 ml Water 1 tbsp Lemon juice Mix everything quickly together, don't knead too much, just push it together. Cool in the fridge for 30 minutes. Filling: 350 g dried Pears 150 g dried Plums, no stones 125 dried Figs 50 g dried Apples Give everything into a pan and add as much water to cover them. Heat up, then let simmer covered for 1 hour. Put 300 ml of the liquid aside, then pour the fruits through a sieve. Puree the fruits in a blender. Put this back into the pan and add the 300 ml cooking liquid. Also add: 2 tbsp Kirsch Schnapps 75 g dark Sultanas 50 g Walnuts, chopped 50 g candied Orange Peel 50 g Sugar 1 tsp either Pear Bread seasoning or Ginger bread seasoning bring to a boil, then reduce heat and let simmer until it thickens. You should end up with a spreadable mass. Let cool completely. Roll out the pastry into a rectangle. Spread the cooled filling onto it, leave half an inch free on all sides. Roll the pastry up lightly, so that the "Wegge" will be flat and brush with some egg-yolk. Now pinch the top with a fork. This is traditionally done so! Bake for 25 minutes on 220 C then let cool completely. You can keep the Birewegge wrapped in aluminium foil for up to 3 weeks in the fridge. The Birewegge is best from the second day onward! If you live in Switzerland you can actually buy the ready made filling in the shop called Migros and you could also use a ready made pastry. That will give you a Birewegge made in 30 minutes.
0 Comments
Your comment will be posted after it is approved.
Leave a Reply. |
Author:
Mutter, Ehefrau, Mein Interview mit Christoph von Vino Vademecum
Check out the FB site of my daughter, she will teach you how to reduce food waste and show you many tricks in kitchen and household!
Archives:
April 2018
|