Breads and Pastries (Brote und Gebäck)

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Schneeballen, or 'snowballs,' are a traditional German pastry delicacy especially popular in the region of Rothenburg ob der Tauber.

Schneeballen: Deep-fried dough balls with sugar.

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Apfelstrudel, or apple strudel, is a traditional Viennese pastry that is popular in Austria and in many countries in Europe. This dessert features a flaky, buttery pastry filled with a sweet and spicy mixture of tart apples, raisins, sugar, cinnamon, and often breadcrumbs to absorb the juice and prevent a soggy crust.

Apfelstrudel: Pastry with spiced apples, raisins.

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Quarkkäulchen are a delectable German specialty that consists of small, fried pancakes with a delightful combination of quark cheese and potatoes. The dish is traditionally made by creating a tender dough using mashed potatoes, quark cheese, flour, eggs, and a pinch of salt. Sometimes, a touch of vanilla or lemon zest is added for extra flavor.

Quarkkäulchen: Fried pancakes with quark cheese, potatoes.

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Eierschecke is a traditional German dessert originating from the Saxony region. This layered cake is known for its distinctive three layers, which include a bottom layer of dense, slightly sweet dough, a middle layer of creamy quark cheese filling, and a top layer of luscious vanilla custard.

Eierschecke: Layered cake with quark, custard topping.

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Sächsischer Stollen, also known as Dresden Stollen, is a traditional German Christmas bread that hails from Saxony. Rich, sweet, and dense, this festive loaf boasts a luxurious mix of candied fruits, nuts, spices, and a core of marzipan, invoking the warmth and cheer of the holiday season.

Sächsischer Stollen: Christmas bread with candied fruits, marzipan.

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