{"id":14810,"date":"2021-04-22T04:31:16","date_gmt":"2021-04-22T03:31:16","guid":{"rendered":"http:\/\/dev.pane-bistecca.com\/2021\/04\/22\/meitschibei-susse-madchenbeine-zum-dessert\/"},"modified":"2024-11-02T10:17:09","modified_gmt":"2024-11-02T02:17:09","slug":"meitschibei-susse-madchenbeine-zum-dessert","status":"publish","type":"post","link":"https:\/\/pane-bistecca.com\/en\/2021\/04\/22\/meitschibei-susse-madchenbeine-zum-dessert\/","title":{"rendered":"Meitschibei \u2013 s\u00fcsse M\u00e4dchenbeine zum Dessert \u2013 Meitschibei \u2013 sweet \u201eGirls legs\u201c for Dessert"},"content":{"rendered":"

KKeine Angst, die Schweizer sind nicht unter die Kannibalen gegangen! Meitschibei \u2013 s\u00fcsse M\u00e4dchenbeine zum Dessert, sind Hufeisenf\u00f6rmige Nussstangen aus dem Bernbiet, Kanton Bern. So ganz genau weiss man nicht, wer sie erfunden hat, aber sie wurden im Kanton Bern so ca. ab 1900 oft in B\u00e4ckereien verkauft. Mein Schwager bringt diese feinen Nussstangen immer mit, wenn er uns besucht, denn mein Liebster liebt sie sehr. Und weil wir gerade auf unserer Kulinarischen Weltreise von Volkermampft<\/a> in der Schweiz stopp machen, passen die ganz toll auf meinen Blog! Klar, dass ich meinem Schwager die Meitschibeine unter die Nase (sprich als Bild aufs Telefon) gehalten habe, damit er weiss, dass wir sie hier jetzt auch backen. (und ich bin \u00fcberzeugt, dass meine besser schmecken als die Gekauften!) (und vermutlich wird auch dieser traditionelle Name verboten werden!!!)<\/p>\n

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

No worries, the Swiss have not become cannibals. Meitschibei \u201egirl\u2019s legs\u201c is a sweet, formed like a horse shoe and filled with hazelnuts. It originates in the Canton of Bern. But nobody is sure, who made it first, it just started after 1900 to be sold in bakeries in the Canton of Bern. My brother-in-law always brings us some, when he visits, he knows my hubby loves them. And as we are stopping in Switzerland on our culinary world travel from Volkermampft<\/a> this sweet is a perfect entry! Of course, I had to show my brother-in-law, that we now have our very own Meitschibei! (And I am sure my Meitschibei are a lot better than the ones he bought!)<\/em><\/p>\n\n\n

\"Meitschibei<\/figure>\n\n\n

Fuer 4 Meitschibei:
1\/3 dieses Teiges herstellen und k\u00fchlen lassen<\/a><\/p>\n

F\u00fcllung:<\/strong>
200 g gemahlene Haseln\u00fcsse
\u00bd TL Zimt
1 Prise Salz
50 g Honig
20 g Zucker
Abrieb 1 Zitrone
20 g Butter, fl\u00fcssig und abgek\u00fchlt
2 EL Wasser<\/p>\n

1 Eweiss zum Kleben
1 Eigelb zum Bestreichen<\/p>\n

Die Zutaten der F\u00fcllung gut vermischen, es sollte ein dicker Teig entstehen. Den Teig d\u00fcnn zu einem Rechteck auswallen. 4 lange, ca. 5 cm dicke Streifen schneiden. Die F\u00fcllung in 4 Teile teilen und jeden Viertel in der Mitte eines Streifens geben, dies sollte eine Fingerdicke Rolle sein. Die Teigr\u00e4nder mit Eiweiss bestreichen, die Enden einklappen und die Rolle satt aufrollen. Diese Rolle in der Mitte biegen, so dass die typische Form entsteht. Die Meitschibei mit Eigelb bestreichen und im Ofen bei 180 C Grad 20-25 Minuten backen.<\/p>\n

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

For 4 Meitschibei:<\/em>
1\/3 of this Dough cooled down in the fridge<\/em><\/a><\/p>\n

Filling:<\/strong><\/em>
200 g ground Hazelnuts<\/em>
\u00bd tsp Cinnamon<\/em>
1 Pinch of Salt<\/em>
50 g Honey<\/em>
20 g Sugar<\/em>
Zest of 1 Lemon<\/em>
20 g Butter, melted and cooled<\/em>
2 tbsp Water<\/em><\/p>\n

1 Egg-white for gluing<\/em>
1 Egg-yolk for brushing<\/em><\/p>\n

Mix the ingredients of the filling well together, it should be a slightly sticky paste. Roll out the dough to a thin rectangle. Cut 4 long approx. 5 cm wide stripes. Part the filling into 4 parts and add one part each onto the middle of the stripes. It should look like a finger thick long roll. Brush the pastry with the egg-white and fold the ends in, then roll up tightly. Bend the rolls to get the traditional shape. Brush them with egg-yolk and bake in the oven at 180 C for 20-25 minutes.<\/em><\/p>\n\n

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

KKeine Angst, die Schweizer sind nicht unter die Kannibalen gegangen! Meitschibei \u2013 s\u00fcsse M\u00e4dchenbeine zum Dessert, sind Hufeisenf\u00f6rmige Nussstangen aus dem Bernbiet,…<\/p>\n","protected":false},"author":5,"featured_media":162397,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"gallery","meta":{"footnotes":""},"categories":[268,397,639,32,85,1280,235,196,177,197,77,33,34,75],"tags":[38,237,198,199,83,40,81],"class_list":{"0":"post-14810","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-from-around-the-world","10":"category-desserts","11":"category-eggs","12":"category-europa","13":"category-baked-goods","14":"category-hazelnut","15":"category-pastries","16":"category-nuts","17":"category-switzerland","18":"category-snack","19":"category-sweets","20":"category-lemon","21":"tag-dessert","22":"tag-baked-goods","23":"tag-hazelnut","24":"tag-nut","25":"tag-switzerland","26":"tag-sweets","27":"tag-zitrone","28":"post_format-post-format-gallery"},"yoast_head":"\nMeitschibei \u2013 s\u00fcsse M\u00e4dchenbeine zum Dessert \u2013 Meitschibei \u2013 sweet \u201eGirls legs\u201c for Dessert - 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\/22\/meitschibei-susse-madchenbeine-zum-dessert\/\" \/>\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=\"Meitschibei \u2013 s\u00fcsse M\u00e4dchenbeine zum Dessert \u2013 Meitschibei \u2013 sweet \u201eGirls legs\u201c for Dessert\" \/>\n<meta property=\"og:description\" content=\"KKeine Angst, die Schweizer sind nicht unter die Kannibalen gegangen! 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