Birewegge - typisch Schweizerisch

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 Pastry

Birewegge (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.