{"id":14803,"date":"2021-04-17T03:24:20","date_gmt":"2021-04-17T02:24:20","guid":{"rendered":"http:\/\/dev.pane-bistecca.com\/2021\/04\/17\/birewegge-so-typisch-schweizerisch-pear-pastry-from-switzerland\/"},"modified":"2024-10-23T10:24:37","modified_gmt":"2024-10-23T02:24:37","slug":"birewegge-so-typisch-schweizerisch-pear-pastry-from-switzerland","status":"publish","type":"post","link":"https:\/\/pane-bistecca.com\/en\/2021\/04\/17\/birewegge-so-typisch-schweizerisch-pear-pastry-from-switzerland\/","title":{"rendered":"Birewegge – so typisch Schweizerisch – Pear Pastry from Switzerland"},"content":{"rendered":"

Birewegge – so typisch Schweizerisch (Birnenweggen) ist ein ganz typisches Geb\u00e4ck. Man ben\u00fctzt getrocknete Fr\u00fcchte als F\u00fcllung, streicht die auf einen Kuchenteig und rollte ihn ein. Es ist also eigentlich ganz einfach! Birewegge ist nicht dasselbe wie Birebrot! Beim Weggen wird die weiche F\u00fcllung auf den Teig gestrichen und dann wie eine Roulade aufgerollt und beim Birebrot wird die F\u00fcllung mit einem Teil des Teiges vermischt und dann wie eine Wurst mit Teig umh\u00fcllt.<\/p>\n

Beides sind wirklich traditionelle Schweizer S\u00fcssigkeiten. Birewegge hat eine weiche cremige F\u00fcllung, die unglaublich gut schmeckt, wir lieben sie sehr. Das Rezept ist von Swiss Milk!<\/a> Wieder nimmt ein Rezept an der Kulinarischen Weltreise von Volkermampft<\/a> teil, denn dieses Schweizer Rezept geh\u00f6rt mit auf den Speisezettel f\u00fcr die Reise in die Schweiz!<\/p>\n

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Birewegge (pear pastry) is a very typical Swiss cake. 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. <\/em><\/p>\n

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.\u00a0The Birewegge filling is soft and creamy and delicious, we love it so much! Both are very traditional Swiss sweets! The Recipe is from Swiss Milk!<\/a> This recipe takes part in the Culinary World travel event from Volkermampft<\/a>, because this Swiss recipe definitely has to be tried if travelling to Switzerland!<\/em><\/p>\n

\u00a0<\/em><\/p>\n

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\"Birewegge<\/figure>\n<\/div>\n\n

Teig:<\/strong>
500 g Mehl
\u00bd TL Salz
\u00bc TL Backpulver
250 g Butter, fl\u00fcssig, abgek\u00fchlt
100 ml Wasser
1 Ei, zerquirlt<\/p>\n

F\u00fcllung:<\/strong>
500 g D\u00f6rrbirnen
100 g ged\u00f6rrte Feigen
100 g D\u00f6rrpflaumen, ohne Stein
300 ml Rotwein oder Traubensaft
50 g Rosinen
100 g Baumn\u00fcsse, gehackt
75 g Zucker
50 g Zitronat
1 TL Zimt
wenig Nelkenpulver
2 – 3 EL Kirsch oder Zitronensaft
\u00bd Ei, zerquirlt<\/p>\n

Mehl, Salz und Backpulver mischen, eine Mulde formen. Butter, Wasser und Ei verr\u00fchren, hinein giessen. Zu einem Teig zusammenf\u00fcgen. In Folie gewickelt 2-3 Stunden k\u00fchl stellen. (Der Teig l\u00e4sst sich auch gut einfrieren und f\u00fcr anderes Geb\u00e4ck ben\u00fctzen.)
F\u00fcr die F\u00fcllung D\u00f6rrfr\u00fcchte klein schneiden. Mit Rotwein oder Traubensaft aufkochen, zugedeckt ausk\u00fchlen und \u00fcber Nacht stehen lassen. Die Masse fein p\u00fcrieren. Restliche Zutaten bis und mit Kirsch oder Zitronensaft darunter r\u00fchren.
Teig in 3 Teile schneiden und zu Rechtecken von 25 x 30 cm auswallen. F\u00fcllung darauf verstreichen, dabei ringsum 2-3 cm Rand frei lassen. Teigr\u00e4nder mit Ei bestreichen. Von der L\u00e4ngsseite her aufrollen. Teigenden gut verschliessen und nach unten einschlagen, mit der Verschlussseite nach unten auf das mit Backpapier belegte Blech legen, leicht flach dr\u00fccken. Mit Ei bestreichen, mit einer Gabel rhombenf\u00f6rmig einritzen und einstechen. In der Mitte des auf 200\u00b0C vorgeheizten Ofens 40-50 Minuten backen.
Wer in der Schweiz wohnt und seine Birewegge ganz schnell machen will, kann die fertige Birewegge F\u00fcllung bei Migros kaufen und statt den Teig selber zu machen, einen fertigen Kuchenteig verwenden.<\/p>\n

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

Dough:<\/strong><\/em>
500 g Flour<\/em>
\u00bd tsp Salt<\/em>
\u00bc tsp Baking Powder<\/em>
250 g Butter, melted and cooled<\/em>
100 ml Water<\/em>
1 Egg, beaten<\/em><\/p>\n

Filling:<\/strong><\/em>
500 g dried Pears<\/em>
100 g dried Figs<\/em>
100 g dried Prunes<\/em>
300 ml Red Wine or Grape Juice<\/em>
50 g Raisins<\/em>
100 g Walnuts, chopped<\/em>
75 g Sugar<\/em>
50 g candied Lemon Peel<\/em>
1 tsp Cinnamon <\/em>
A Pinch of cloves<\/em>
2 – 3 tbsp Kirsch or Lemon Juice<\/em>
\u00bd Egg, beaten<\/em><\/p>\n

Mix flour, salt and baking powder and make a dent into it. Also mix butter, water and egg and add it. Mix together into a dough. Wrap into foil and refrigerate for 2-3 hours. (the dough can easily be used for other pastries or frozen) <\/em>
For the filling chop the dried fruits. Put into a pot with the red wine or grape juice and heat up. Then cover and let cool. Blend the filling and add the rest of the ingredients. Mix well. <\/em>
Cut the dough into 3 parts and roll them out to rectangles of approx. 25×30 cm. Spread the filling but leave 2-3 cm on all sides free. Brush this free part with the beaten egg. Roll up from the long side. Tuck the ends well in. Put with the seam down onto a baking tray. Brush with egg and pinch with a fork to give it the typical design (see Picture) Bake in the oven at 200 C for 40-50 minutes.<\/em><\/p>\n\n

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\"\"<\/figure>\n<\/div>\n\n\n
\"\"<\/figure>\n\n\n\n
\"Birewegge<\/figure>\n\n\n\n
\"\"<\/figure>\n\n\n
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\"Birewegge<\/figure>\n<\/div>\n\n
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\"Birewegge<\/figure>\n<\/div>\n\n\n
\"Birewegge<\/figure>\n\n\n\n
\"Birewegge<\/figure>\n\n\n
\n
\"Birewegge<\/figure>\n<\/div>\n\n\n

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

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

Birewegge – so typisch Schweizerisch (Birnenweggen) ist ein ganz typisches Geb\u00e4ck. Man ben\u00fctzt getrocknete Fr\u00fcchte als F\u00fcllung, streicht die auf einen Kuchenteig…<\/p>\n","protected":false},"author":5,"featured_media":161419,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"gallery","meta":{"footnotes":""},"categories":[268,397,97,639,507,32,85,1280,390,73,235,439,30,293,197,77,75,389],"tags":[88,79,237,25,83,39,81],"class_list":{"0":"post-14803","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-alcohol","10":"category-from-around-the-world","11":"category-pears","12":"category-desserts","13":"category-eggs","14":"category-europa","15":"category-figs","16":"category-fruits","17":"category-baked-goods","18":"category-dried-fruits","19":"category-cake","20":"category-copycat-baking","21":"category-nuts","22":"category-switzerland","23":"category-lemon","24":"category-prunes","25":"tag-eggs","26":"tag-fruit","27":"tag-baked-goods","28":"tag-kaese","29":"tag-switzerland","30":"tag-snack","31":"tag-zitrone","32":"post_format-post-format-gallery"},"yoast_head":"\nBirewegge - so typisch Schweizerisch - Pear 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\/17\/birewegge-so-typisch-schweizerisch-pear-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=\"Birewegge - so typisch Schweizerisch - Pear Pastry from Switzerland\" \/>\n<meta property=\"og:description\" content=\"Birewegge – so typisch Schweizerisch (Birnenweggen) ist ein ganz typisches Geb\u00e4ck. 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