{"id":14802,"date":"2021-04-06T01:53:19","date_gmt":"2021-04-06T00:53:19","guid":{"rendered":"http:\/\/dev.pane-bistecca.com\/2021\/04\/06\/salzige-zigerchrapfen-salty-puff-pastry-from-switzerland\/"},"modified":"2024-11-02T10:15:49","modified_gmt":"2024-11-02T02:15:49","slug":"salzige-zigerchrapfen-salty-puff-pastry-from-switzerland","status":"publish","type":"post","link":"https:\/\/pane-bistecca.com\/en\/2021\/04\/06\/salzige-zigerchrapfen-salty-puff-pastry-from-switzerland\/","title":{"rendered":"Salzige Zigerchrapfen \u2013 Salty Puff Pastry from Switzerland"},"content":{"rendered":"

Zigerchrapfe ist ein typisch schweizerisches Geb\u00e4ck, eigentlich ist es suess, hier findet Ihr eine traditionelle Version<\/a>. Aber man kann diese Chrapfen auch salzig machen. Aber hier in diesem Rezept von Salzige Zigerchrapfen wird nicht der Quark \u00e4hnliche Ziger ben\u00fctzt, sondern der Glarner Schabziger.<\/p>\n

Als Verarbeitungshilfsstoff wird\u00a0Milchs\u00e4ure\u00a0(z.\u00a0B. K\u00e4sereisauer) verwendet. Zur Geschmacksgebung wird\u00a0Speisesalz\u00a0und\u00a0Schabzigerklee\u00a0(Trigonella caerulea<\/em>) zugesetzt. Die entrahmte Kuhmilch wird auf \u00fcber 90 \u00b0C erhitzt, mit der Milchs\u00e4urekultur versetzt, dann \u00fcberl\u00e4sst man den abgeschiedenen Ziger in durchl\u00f6cherten Butten oder in S\u00e4cken, mit Steinen beschwert, vier bis zw\u00f6lf Wochen lang der G\u00e4rung. Dieser gereifte Ziger wird zerrieben, gesalzen und drei bis acht Monate in Silos gelagert. Erst dann wird pulverisierter Schabzigerklee zugegeben und der Schabziger in seine typische Form gepresst. Nach sechs bis acht Tagen wird das \u201eZigerst\u00f6ckli\u201c herausgenommen und zwei bis sechs Monate lang auf einem Ger\u00fcst getrocknet. Ziger wird nicht, wie anderer K\u00e4se, am St\u00fcck gegessen, sonder auf die Speisen gerieben. (sagt Wikipedia)<\/p>\n

Ich habe hier f\u00fcr dieses Rezept den Ankeziger ben\u00fctzt. Der ist streichbar und wird oft auf Brot gestrichen serviert. Eine ganz spezielle Art aus dem Kanton Glarus, tradition aus dem Kanton! Und wieder ist dies ein Beitrag zu unserer Kulinarischen Weltreise von Volkermampft<\/a>, die diesen Monat in die Schweiz reist.\u00a0<\/p>\n

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Zigerchrapfe is a typical Swiss pastry, usually sweet.\u00a0 Here you find the <\/em>\u00a0traditional sweet Version<\/em><\/a>. But you can also make a salty version. But in this recipe I did not use the curd style Ziger, but the typical cheese Ziger from the Canton of Glarus. <\/em><\/p>\n

Schabziger<\/em><\/strong>\u00a0or\u00a0sapsago<\/strong>\u00a0is traditional\u00a0cheese\u00a0exclusively produced in the\u00a0Canton of Glarus\u00a0in\u00a0Switzerland. Schabziger is made out of the skimmed\u00a0cow\u00a0milk\u00a0and a special kind of\u00a0herb,\u00a0blue fenugreek\u00a0(Trigonella caerulea), also called blue melilot.<\/em><\/p>\n

The milk and melilot sap are heated to 32 \u00b0C (90 \u00b0F) then an acid (lactic, citric or acetic) is added causing curdling. The whey and curd are separated. The whey is further curdled at 90 \u00b0C (194 \u00b0F) and separated. The whey-condensate is called Ziger and is pressed into cones for 6 to 8 days. The cones are then dried for 2 to 6 months.\u00a0<\/em>The resulting cheese is hard, green with a strong flavor and aroma. It is usually conditioned as cones of 100\u00a0g (3.5\u00a0oz) with a height of 5\u00a0cm (2.0\u00a0in). It contains less than 3% fat.<\/em><\/p>\n

Schabziger is usually eaten grated or mixed with butter to make an herb spread (“Ankeziger”, “Zigerbutter”) that is put on bread or sandwiches. (said Wikipedia) And this kind of Ankeziger is, what I used in this recipe. This is my next entry to the culinary World travel from Volkermampft<\/a>, we travel to Switzerland this month.\u00a0<\/em><\/p>\n\n\n

\"Salzige<\/figure>\n\n\n

Fuer ca 15-18 St\u00fcck:
1 Ausgewallter Bl\u00e4tterteig von ca 40\/60 cm
3 Karotten
1 Lauch Stange
20 g Butter
Salz und Pfeffer
250 g Ankeziger
1 Eigelb<\/p>\n

Die Karotten sch\u00e4len und fein reiben, die Lauch Stange halbieren und in feine Scheiben schneiden. Die Butter in einer Pfanne erhitzen und das Gem\u00fcse darin weich kochen, mit etwas Salz und Pfeffer w\u00fcrzen. Zur Seite geben und ausk\u00fchlen lassen. Dann mit dem Ankeziger gut vermischen. Man kann hier auch etwas Schnittlauch oder Petersilie augeben.
Rhomben aus dem Bl\u00e4tterteig schneiden, ich ben\u00fctze dazu den Krapfen-Schneider, den man gleich zum Formen gebrauchen kann. Den ausgeschnittenen Teig auf den Schneider legen, 1 EL der F\u00fcllung in die Mitte geben, die Kanten mit etwas Wasser bestreichen und den Schneider zuklappen. Die Krapfen auf ein Backblech legen und mit Eigelb bestreichen, dann im Ofen bei 200 C Grad ca 15-18 Minuten backen. Man kann die Zigerkrapfen warm oder kalt servieren.<\/p>\n

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Schweizer Rezepte – Swiss Recipes<\/a><\/p>\n

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For approx. 15-18 Pieces:<\/em>
1 rolled out Puff Pastry of approx. 40\/60 cm<\/em>
3 Carrots<\/em>
1 Leek<\/em>
20 g Butter<\/em>
Salt and Pepper<\/em>
250 g Ankeziger (special salty cheese from Glarus)<\/em>
1 Egg-yolk<\/em><\/p>\n

Peel the carrots and grate them. Cut the leek into two long stripes and slice them. Melt the butter in a pan and cook the vegetable in it until soft. Season with salt and pepper. Put aside and let cool. Then mix it with the Ankeziger. You can add some chives or parsley!<\/em>
Cut shapes from the puff pastry, I used a special cutter for this. Put the cut-out shape onto the cutter, put 1 tbsp of the filling onto it and brush the sides of the pastry with cold water. Close the cutter and press well. Put them onto a baking tray, brush with egg-yolk and bake in the oven at 200 C for 15-18 minutes. You can serve them warm or cold.<\/em><\/p>\n\n

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Cornelia von SilverTravellers mit Z\u00fcrcher Geschnetzeltes \u2013 ohne Fix schnell auf den Tisch<\/strong><\/a> <\/p>\n\n\n\n

Petra aka Cascabel von Chili und Ciabatta mit T\u00f6sstaler Sunntigsbroote mit pr\u00f6tlete H\u00e4rd\u00f6pfel<\/strong><\/a> und St. Galler K\u00e4sekugeln auf L\u00f6wenzahn-Rucola-Salat<\/strong><\/a> und la torta da \u00fcdrion \u2013 Tessiner Heidelbeertarte<\/strong><\/a><\/p>\n\n\n\n

Britta von Brittas Kochbuch mit Schweizer R\u00f6sti<\/strong><\/a> und Aargauer R\u00fceblitorte<\/strong><\/a> und \u00c4lplermagronen<\/strong><\/a> und Minestrone ticinese<\/strong><\/a> und Z\u00fcrcher Geschnetzeltes<\/strong><\/a> und Solothurner Brot<\/strong><\/a><\/p>\n\n\n\n

Barbara von Barbaras Spielwiese mit R\u00fceblicake (Schweizer Karotten-Mandel-Kastenkuchen) <\/strong><\/a> <\/p>\n\n\n\n

Wilma von Pane-Bistecca mit Soledurner Wysuppe<\/strong><\/a> und Salzige Zigerchrapfen<\/strong><\/a> und Gemuese Suelzli<\/strong><\/a> und Schweizer Ruchbrot<\/strong><\/a> und Chuegeli Pastetli<\/strong><\/a> und St. Galler Handbuerli<\/strong><\/a> und Birewegge \u2013 so typisch Schweizerisch<\/strong><\/a> und Schpaeck und Bohne<\/strong><\/a> und Meitschibei<\/strong><\/a> <\/p>\n\n\n\n

Sonja von fluffig & hart mit Aargauer R\u00fceblitorte<\/strong><\/a> und Churer Birnenpizokels<\/strong><\/a>   <\/p>\n\n\n\n

Dirk von low-n-slow mit Grillierte Forelle mit Mandelbutter<\/strong><\/a> <\/p>\n\n\n\n

Conny von food for the soul mit Pane Ticinese \u2013 das Tessiner Brot<\/strong><\/a>  <\/p>\n\n\n\n

Tina von K\u00fcchenmomente mit Roggenbrot Walliser Art<\/strong><\/a> und Rhabarber-Quark-W\u00e4he<\/strong><\/a>  <\/p>\n\n\n\n

Kathrina von K\u00fcchentraum & Purzelbaum mit Schweizer Butterweggli<\/strong><\/a> <\/p>\n\n\n\n

Britta von Backmaedchen 1967 mit Schweizer Apfel-W\u00e4he mit Joghurtguss<\/strong><\/a> <\/p>\n\n\n\n

poupou von poupous geheimes laboratorium mit Zuger Kirschtorte<\/strong><\/a> <\/p>\n\n\n\n

Susanne von magentratzerl mit Ghackets mit Baumn\u00fcssen und Kartoffelstock<\/strong><\/a> und B\u00fcndner Gerstensuppe<\/strong><\/a><\/p>\n\n\n\n

Volker von Volkermampft mit B\u00fcrli \u2013 leckere Fr\u00fchst\u00fccksbr\u00f6tchen aus der Schweiz<\/strong><\/a>   <\/p>\n\n\n\n

Simone von zimtkringel mit Zibelechueche und Zibelem\u00e4rit<\/strong><\/a> <\/p>\n\n\n\n

Edyta von mein-dolcevita mit Badener Chr\u00e4beli<\/strong><\/a> <\/p>\n\n\n\n

Tom & Kathi von Mehr Genuss mit Trinser Birnenravioli<\/strong><\/a> <\/p>\n\n\n\n

Gabi von slowcooker.de mit Lauwarmer Quark-Rhabarberauflauf<\/strong><\/a> und Gruyere-Risotto mit Schmortomaten<\/strong><\/a><\/p>\n\n\n\n

Michael von SalzigS\u00fcssLecker mit Schweizer Nusskipferli<\/strong><\/a>  <\/p>\n\n\n\n

Susi von Turbohausfrau mit Waadtl\u00e4nder Flammkuchen<\/strong><\/a> <\/p>\n\n\n\n

Sylvia von Brotwein mit K\u00e4sew\u00e4he \u2013 Rezept f\u00fcr Schweizer K\u00e4se Tarte<\/strong><\/a> <\/p>\n\n\n\n

Anja von GoOnTravel mit Basler Brunsli \u2013 Leckere Pl\u00e4tzchen aus der Schweiz<\/strong><\/a>  <\/p>\n\n\n\n

Frederike von Fliederbaum mit Engadiner Nusstorte (nach Evelin Wild)<\/strong><\/a><\/p>\n\n\n\n

\"Salzige<\/figure>\n\n\n
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\"\"<\/figure>\n<\/div>","protected":false},"excerpt":{"rendered":"

Zigerchrapfe ist ein typisch schweizerisches Geb\u00e4ck, eigentlich ist es suess, hier findet Ihr eine traditionelle Version. Aber man kann diese Chrapfen auch…<\/p>\n","protected":false},"author":5,"featured_media":162394,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"gallery","meta":{"footnotes":""},"categories":[268,397,116,639,167,143,1280,136,22,21,98,206,77,33,23,64],"tags":[138,26,83,27,70],"class_list":{"0":"post-14802","1":"post","2":"type-post","3":"status-publish","4":"format-gallery","5":"has-post-thumbnail","7":"category-blogevent","8":"category-culinary-world-travel","9":"category-appetizer","10":"category-from-around-the-world","11":"category-puff-pastry","12":"category-salty-pastry","13":"category-europa","14":"category-finger-food","15":"category-vegetables","16":"category-cheese","17":"category-karotten","18":"category-leek","19":"category-switzerland","20":"category-snack","21":"category-vegetarisch","22":"category-starters","23":"tag-finger-food","24":"tag-gemuse","25":"tag-switzerland","26":"tag-vegetarisch","27":"tag-vorspeise","28":"post_format-post-format-gallery"},"yoast_head":"\nSalzige Zigerchrapfen \u2013 Salty Puff Pastry from Switzerland - 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\/2021\/04\/06\/salzige-zigerchrapfen-salty-puff-pastry-from-switzerland\/\" \/>\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=\"Salzige Zigerchrapfen \u2013 Salty Puff Pastry from Switzerland\" \/>\n<meta property=\"og:description\" content=\"Zigerchrapfe ist ein typisch schweizerisches Geb\u00e4ck, eigentlich ist es suess, hier findet Ihr eine traditionelle Version. 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