{"id":14160,"date":"2018-10-04T07:15:14","date_gmt":"2018-10-04T06:15:14","guid":{"rendered":"http:\/\/dev.pane-bistecca.com\/2018\/10\/04\/zigerchrapfe\/"},"modified":"2024-03-25T08:10:54","modified_gmt":"2024-03-25T08:10:54","slug":"zigerchrapfe","status":"publish","type":"post","link":"https:\/\/pane-bistecca.com\/en\/2018\/10\/04\/zigerchrapfe\/","title":{"rendered":"Zigerchrapfe &#8211; traditional Swiss Pastries"},"content":{"rendered":"\n<p class=\"has-text-align-center\">Zigerchrapfe sind eine traditionelle Suessigkeit aus der Schweiz. Kleine Gebaeckstuecke, die mit Quark und Mandeln, oder Sultaninen gefuellt sind und dann im Oel ausgebacken werden. Sie sind sehr speziell und ich finde sie einfach nur gut!<br>Ich habe eine leichtere Variante gemacht und dabei Blaetterteig benuetzt. Deshalb musste ich sie dann auch nicht ausbacken im Oel, sondern konnte sie einfach im Ofen backen.<\/p>\n\n\n\n<p class=\"has-text-align-center\">Als&nbsp;<strong>Ziger<\/strong>, auch&nbsp;<strong>Zieger<\/strong>, wird ein&nbsp;Molkenk\u00e4se&nbsp;bzw.&nbsp;Frischk\u00e4se&nbsp;bezeichnet, der aus der Molke durch Ausf\u00e4llung des Resteiwei\u00dfes durch S\u00e4ure gewonnen wird.<br>Die reine oder mit entrahmter&nbsp;Kuhmilch&nbsp;oder&nbsp;Buttermilch&nbsp;gemischte Molke wird auf rund 92&nbsp;\u00b0C erhitzt und dann die&nbsp;S\u00e4ure&nbsp;zugegeben. H\u00e4ufig wird reine&nbsp;Essigs\u00e4ure&nbsp;verwendet. Ziger wird nicht gelagert und wird frisch oder&nbsp;ger\u00e4uchert&nbsp;verkauft. (sagt Wikipedia)<\/p>\n\n\n\n<p class=\"has-text-align-center\">Damit ist aber nicht Schabziger gemeint, das ist etwas ganz anderes!<br>Man kann aber Ziger durch Quark ersetzen.<\/p>\n\n\n\n<p class=\"has-text-align-center\">************<\/p>\n\n\n\n<p class=\"has-text-align-center\"><em>Zigerchrapfe are traditional Swiss sweets; small pastries filled with curd and almond or sultanas. They are then fried in oil. They are very unusual, but I love them!<\/em><em>I made a lighter version, I used puff pastry and so I could just bake them in the oven.<\/em><\/p>\n\n\n\n<p class=\"has-text-align-center\"><em>Ziger is a kind of cream cheese made with the whey of the milk. It is obtained by precipitation of the residual protein by acid.<\/em><br><em>The real or skimmed cow milk (or buttermilk) is mixed with the whey and heated to 92 C. Then acid is added, often it\u2019s simple vinegar. Ziger is not a cheese to keep, use it immediately.<\/em><\/p>\n\n\n\n<p class=\"has-text-align-center\"><em>But it is not Schabziger (another specialty from Switzerland)<\/em><br><em>As you might not find Ziger in your stores, you can take curd\/quark for it.<\/em><\/p>\n\n\n<div class=\"wp-block-image\">\n<figure class=\"aligncenter\"><img decoding=\"async\" src=\"https:\/\/pane-bistecca.com\/wp-content\/uploads\/2018\/10\/zig14-743x1024.jpg\" alt=\"Zigerchrapfe\" class=\"wp-image-499\"\/><\/figure>\n<\/div>\n\n\n<p class=\"has-text-align-center\">250 g Blaetterteig, rechteckig ausgewallt<br>230 g Quark<br>3 EL Zucker<br>1 Zitrone, der Abrieb<br>100 g gemahlene Mandeln<br>20 g Sultaninen optional<br>1 Eigelb<br>1 TL Zimt-Zucker Mischung<\/p>\n\n\n\n<p class=\"has-text-align-center\">Den Quark mit dem Zucker, dem Zitronenabrieb und den gemahlenen Mandeln mischen. Sultaninen zugeben, ich habe sie, einem Herrn zuliebe, weggelassen.<br>Den Blaetterteig auslegen und in Quadrate von ca 10 cm schneiden. Auf jedes Quadrat 1 EL der Fuellung geben. Die Raender des Blaetterteiges mit kaltem Wasser bestreichen und uebers Eck zufalten und die Raender mit einer Gabel festdruecken. So entstehen Dreiecke.<br>Das Eigelb mit dem Zimtzucker mischen und auf die Dreiecke streichen.<br>Im Ofen bei 180 C Grad ca 20 Minuten backen.<br><br><\/p>\n\n\n\n<p class=\"has-text-align-center\">************<\/p>\n\n\n\n<p class=\"has-text-align-center\"><em>250 g Puff Pastry<\/em><br><em>230 g Quark\/Curd<\/em><br><em>3 tbsp Sugar<\/em><br><em>1 Lemon, the zest<\/em><br><em>100 g ground Almonds<\/em><br><em>20 g Sultanas optional<\/em><br><em>1 Egg-yolk<\/em><br><em>1 tsp Cinnamon-Sugar Mixture<\/em><\/p>\n\n\n\n<p class=\"has-text-align-center\"><em>Mix the curd with the sugar, lemon zest and the ground almonds. You can add the sultanas, I did not because my son hates them.&nbsp;<\/em><br><em>Put the puff pastry rolled out to a rectangle onto a working surface. and cut squares of approx. 10 cm. Put 1 tbsp of the filling onto each one. Brush the rims of the pastry with cold water and fold them together to make triangles. Push the rims together with a fork.&nbsp;<\/em><br><em>Mix the egg-yolk with the cinnamon-sugar mixture and brush it onto the pastries.&nbsp;<\/em><br><em>Bake in the oven at 180 C for approx 20 minutes.<\/em><br><em>Let them cool before serving!<\/em><\/p>\n\n\n<div class=\"wp-block-image\">\n<figure class=\"aligncenter\"><img decoding=\"async\" src=\"https:\/\/pane-bistecca.com\/wp-content\/uploads\/2018\/10\/zig2-1024x683.jpg\" alt=\"fuellung\" class=\"wp-image-495\"\/><\/figure>\n<\/div>\n\n<div class=\"wp-block-image\">\n<figure class=\"aligncenter\"><img decoding=\"async\" src=\"https:\/\/pane-bistecca.com\/wp-content\/uploads\/2018\/10\/zig8-1024x683.jpg\" alt=\"fuellen\" class=\"wp-image-492\"\/><\/figure>\n<\/div>\n\n<div class=\"wp-block-image\">\n<figure class=\"aligncenter\"><img decoding=\"async\" src=\"https:\/\/pane-bistecca.com\/wp-content\/uploads\/2018\/10\/zig7-1024x683.jpg\" alt=\"fuellung\" class=\"wp-image-491\"\/><\/figure>\n<\/div>\n\n<div class=\"wp-block-image\">\n<figure class=\"aligncenter\"><img decoding=\"async\" src=\"https:\/\/pane-bistecca.com\/wp-content\/uploads\/2018\/10\/zig10-683x1024.jpg\" alt=\"gefuellt\" class=\"wp-image-493\"\/><\/figure>\n<\/div>\n\n<div class=\"wp-block-image\">\n<figure class=\"aligncenter\"><img decoding=\"async\" src=\"https:\/\/pane-bistecca.com\/wp-content\/uploads\/2018\/10\/zig12-1024x683.jpg\" alt=\"vor dem backen\" class=\"wp-image-494\"\/><\/figure>\n<\/div>\n\n<div class=\"wp-block-image\">\n<figure class=\"aligncenter\"><img decoding=\"async\" src=\"https:\/\/pane-bistecca.com\/wp-content\/uploads\/2018\/10\/zig13-1024x683.jpg\" alt=\"Zigerchrapfe\" class=\"wp-image-498\"\/><\/figure>\n<\/div>\n\n<div class=\"wp-block-image\">\n<figure class=\"aligncenter\"><img decoding=\"async\" src=\"https:\/\/pane-bistecca.com\/wp-content\/uploads\/2018\/10\/zig15-1024x683.jpg\" alt=\"Zigerchrapfe\" class=\"wp-image-500\"\/><\/figure>\n<\/div>\n\n<div class=\"wp-block-image\">\n<figure class=\"aligncenter\"><img decoding=\"async\" src=\"https:\/\/pane-bistecca.com\/wp-content\/uploads\/2018\/10\/zig21-1024x683.jpg\" alt=\"aufgeschnitten\" class=\"wp-image-497\"\/><\/figure>\n<\/div>\n\n<div class=\"wp-block-image\">\n<figure class=\"aligncenter\"><img decoding=\"async\" src=\"https:\/\/pane-bistecca.com\/wp-content\/uploads\/2018\/10\/zig19-683x1024.jpg\" alt=\"Zigerchrapfe\" class=\"wp-image-496\"\/><\/figure>\n<\/div>\n\n<div class=\"wp-block-image\">\n<figure class=\"aligncenter\"><img decoding=\"async\" src=\"https:\/\/pane-bistecca.com\/wp-content\/uploads\/2018\/09\/9267017_orig.jpg\" alt=\"\" class=\"wp-image-72\"\/><\/figure>\n<\/div>\n\n\n<p class=\"has-text-align-center\"> <\/p>\n","protected":false},"excerpt":{"rendered":"<p>Zigerchrapfe sind eine traditionelle Suessigkeit aus der Schweiz. Kleine Gebaeckstuecke, die mit Quark und Mandeln, oder Sultaninen gefuellt sind und dann im&#8230;<\/p>\n","protected":false},"author":4,"featured_media":1278,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"gallery","meta":{"footnotes":""},"categories":[167,32,73,177,176,77,34,75],"tags":[169,38,79,179,178,83,40,81],"class_list":{"0":"post-14160","1":"post","2":"type-post","3":"status-publish","4":"format-gallery","5":"has-post-thumbnail","7":"category-puff-pastry","8":"category-desserts","9":"category-fruits","10":"category-pastries","11":"category-curd","12":"category-switzerland","13":"category-sweets","14":"category-lemon","15":"tag-blatterteig","16":"tag-dessert","17":"tag-fruit","18":"tag-pastries","19":"tag-quark","20":"tag-switzerland","21":"tag-sweets","22":"tag-zitrone","23":"post_format-post-format-gallery"},"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v24.7 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>Zigerchrapfe - Zigerchrapfe - traditional Swiss Pastries[:] - Pane-Bistecca<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/pane-bistecca.com\/en\/2018\/10\/04\/zigerchrapfe\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:locale:alternate\" content=\"de_DE\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Zigerchrapfe - traditional Swiss Pastries\" \/>\n<meta property=\"og:description\" content=\"Zigerchrapfe sind eine traditionelle Suessigkeit aus der Schweiz. 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