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This is a list of German desserts. German cuisine has evolved as a national cuisine through centuries of social and political change with variations from region to region. The southern regions of Germany, including Bavaria and neighbouring Swabia , as well as the neighbouring regions in Austria across the border share many dishes.
Everything in this Yorktown bakery, which has been in this location since 1984, is made from scratch using recipes that date from the 1940s. The majority are created from decades-old equipment ...
Most locations will be open during its normal operating hours from 6 a.m. to 11 p.m. Hours may vary by location, so it's best to confirm your local store's hours before heading out your door. Head ...
A traditional dish of German, Austrian and Czech cuisines that literally means "Liver dumpling soup". Schlachtschüssel: Snack Lt.: Butchers plate; a combination of Blutwurst and Leberwurst (blood sausage and liver sausage), served hot on sauerkraut. Saures Lüngerl Main course A ragout from lung and sometimes heart from the veal. Bayrisch Kraut
Konditorei is the German word for a pâtisserie or confectionery shop. In Sweden, Norway and Denmark, the term konditori is used and the term konditor for a confectioner has been used since the beginning of the 18th century. [4] [better source needed]
Especially for children in rural areas, the present meant a recompense for poor food and times of hunger throughout the year. Also common (especially in Linz) was the superstition that the luck of the forthcoming year depends on the success of the pastry. If the yeast did not work and the dough did not rise, disaster or death were supposed to ...
Strudel (/ ˈ s t r uː d əl / STROO-dəl, German: [ˈʃtʁuːdl̩] ⓘ) is a type of layered pastry with a filling that is usually sweet, but savoury fillings are also common. It became popular in the 18th century throughout the Habsburg Empire. Strudel is part of Austrian cuisine and German cuisine but is also common in other Central ...
The Leipziger Lerche is a pastry of Leipzig. The name originates from a delicacy popular in the Leipzig area until the 1870s. The dish used the songbird lark (German: Lerche), which was roasted with herbs and eggs and served as a filling in a pastry crust. In the year 1720, 400,000 larks were sold in Leipzig.