{"id":14300,"date":"2019-04-04T06:38:09","date_gmt":"2019-04-04T05:38:09","guid":{"rendered":"http:\/\/dev.pane-bistecca.com\/2019\/04\/04\/vogelnaeschtli-swiss-traditional-pastry\/"},"modified":"2024-10-05T18:16:11","modified_gmt":"2024-10-05T10:16:11","slug":"vogelnaeschtli-swiss-traditional-pastry","status":"publish","type":"post","link":"https:\/\/pane-bistecca.com\/en\/2019\/04\/04\/vogelnaeschtli-swiss-traditional-pastry\/","title":{"rendered":"Vogelnaeschtli – Swiss traditional Pastry"},"content":{"rendered":"

Zur 3. Geburtstagsfeier meines frueheren, nun kaputten Blogs hatte ich ein typisch schweizerisches Gebaeck gemacht. Zum Feiern braucht es doch ein suesses Gebaeck! Ich habe Vogelnaeschtli gewaehlt, da sie ein ganz typisch schweizerisches Gebaeck sind. Man kriegt sie bei den Baeckern meist angeboten. Als Kind war es neben dem Schoggihalbmond eines der Gebaecke, das damals noch 20 Rappen gekostet hatte. Klar, dass damals 20 Rappen sehr viel mehr Wert war, als heute. Das waren noch Zeiten!<\/p>\n

Ich habe versucht so nahe wie moeglich ans Original zu kommen, ein feiner, knuspriger Muerbeteigboden mit einem Haselnusskranz und selbstgemachter Konfituere als Fuellung. Sie sehen wirklich gut aus und schmecken wunderbar!<\/p>\n

************<\/em><\/p>\n

For my 3rd Blog Anniversary from my old but broken blog, I had chosen to make a traditional Swiss pastry. If you celebrate you need something sweet! I chose the Vogelnaeschtli (it means Birds Nest) as they are so very typical old style Swiss. You can buy them at the bakeries in Switzerland. As a child these were (together with the Chocolate Moon) the pastries you could buy for 20 cents. I know, amazing. But I also know at that time 20 cents were worth much more than now. Those were the times!<\/em><\/p>\n

I tried to get as close to the original taste as possible for those delicious sweets; a crumbly buttery pastry with a wonderful hazelnut wreath and a sweet jam, filling. They don’t just look good, they are a delight!<\/em><\/p>\n

\"\"<\/p>\n

Fuer ca 16 Stueck:
\nMuerbeteig:
\n200 g Mehl
\n125 g Butter
\n75 g Zucker
\n1 TL Vanillezucker
\n1 Eigelb
\n1 Prise Salz<\/p>\n

Diese Zutaten rasch zu einem Teig verkneten und in Klarsichtfolie verpackt 1 Stunde im Kuehlschrank ruhen lassen.
\nDanach den Teig auf einer bemehlten Arbeitsflaeche ca 5-8 mm dick auswallen und mit einem Blumenausstecher von ca 6-8 cm Durchmesser 16 Boeden ausstechen. Diese auf ein Backblech geben und bis zur Weiterverwertung in den Kuehlschrank geben.<\/p>\n

Fuer das Nestchen:
\n2 Eiweiss
\n1 Prise Salz
\n3 EL Zucker
\n120 g gemahlene Haselnuesse
\n4 EL Hagenbuttenkonfituere oder Johannisbeergelee<\/p>\n

Die Eiweisse mit dem Salz steif schlagen, dann den Zucker zugeben und kurz mitschlagen. Die Haselnuesse mit einem Teigschaber darunter ziehen und die Masse in einen Spritzbeutel geben. Wer will kann eine gezackte Spritztuelle aufsetzen, ich habe das weggelassen. Nun auf jeden Plaetzchenboden einen Kreis aufspritzen und die Mitte mit etwas Konfituere fuellen. Im Vorgeheitzten Ofen bei 180 C Grad ca 15 Minuten backen.<\/p>\n

In der Schweiz werden die Vogelnestchen als grossere Plaetzchen, eigentlich schon mehr als Kleingebaeck verkauft. Sie sind ein sehr traditionelles Gebaeck. Sie eignen sich super als Mitbringsel.<\/p>\n

************<\/p>\n

For 16 Cookies:<\/em>
\nShort-crust Pastry:<\/em>
\n200 g Flour<\/em>
\n125 g Butter<\/em>
\n75 g Sugar<\/em>
\n1 tsp Vanilla Sugar<\/em>
\n1 Egg-yolk<\/em>
\n1 Pinch of Salt<\/em><\/p>\n

Knead these ingredients quickly together, wrap the dough into cling-foil and refrigerate for 1 hour. Then roll the dough out on a floured surface, approx 5-8 mm thick, and cut 16 flower shaped cookies of approx 6-8 cm diameter out. Put them onto a baking tray and store them in the fridge until further use.  <\/em><\/p>\n

For the Birds Nest:<\/em>
\n2 Egg-whites<\/em>
\n1 Pinch of Salt<\/em>
\n3 tbsp Sugar<\/em>
\n120 g ground Hazelnuts<\/em>
\n4 tbsp Rose Hip Jam or Redcurrant Jelly<\/em><\/p>\n

Beat the egg-white with the salt until stiff. Add the sugar and go on beating until the egg-white are glossy. Add the hazelnuts and fold them in. Pour this into a piping bag. You can add a icing tip if you like, I did not. Pipe a circle onto the cookies and fill the center with the jam. Bake in the preheated oven at 180 C for 15 minutes. <\/em><\/p>\n

In Switzerland these bird nests are made slightly bigger than normal cookies. They are a very traditional sweet! And they are perfect as gifts!<\/em><\/p>\n

\"\" \"\" \"\" \"\" \"\"\"\" \"\" \"\" \"\"\"\"<\/p>\n

\"\"<\/p>\n","protected":false},"excerpt":{"rendered":"

Zur 3. Geburtstagsfeier meines frueheren, nun kaputten Blogs hatte ich ein typisch schweizerisches Gebaeck gemacht. Zum Feiern braucht es doch ein suesses…<\/p>\n","protected":false},"author":5,"featured_media":160663,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"gallery","meta":{"footnotes":""},"categories":[235,243,196,177,74,197,182,77,34],"tags":[237,198,183,179,83,40],"class_list":{"0":"post-14300","1":"post","2":"type-post","3":"status-publish","4":"format-gallery","5":"has-post-thumbnail","7":"category-baked-goods","8":"category-gifts-from-the-kitchen","9":"category-hazelnut","10":"category-pastries","11":"category-jam","12":"category-nuts","13":"category-cookies","14":"category-switzerland","15":"category-sweets","16":"tag-baked-goods","17":"tag-hazelnut","18":"tag-kekse","19":"tag-pastries","20":"tag-switzerland","21":"tag-sweets","22":"post_format-post-format-gallery"},"yoast_head":"\nVogelnaeschtli - Swiss traditional Pastry[:] - 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\/2019\/04\/04\/vogelnaeschtli-swiss-traditional-pastry\/\" \/>\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=\"Vogelnaeschtli - Swiss traditional Pastry\" \/>\n<meta property=\"og:description\" content=\"Zur 3. 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