Crispy deep-fried pastry pockets filled with sweetened Ziger whey cheese, dusted with cinnamon sugar, a beloved Liechtensteiner festival treat.
Nutrition & Info
Allergen Warnings
Equipment Needed
Presentation Guide
Vessel: paper-lined basket
Garnishes: powdered sugar, cinnamon
Accompaniments: coffee, hot chocolate
Instructions
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1
Combine flour, egg, melted butter, salt, and warm milk to form a smooth dough. Knead for five minutes and rest covered for twenty minutes.
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2
Mix Ziger or ricotta cheese with sugar, vanilla, and half the cinnamon until smooth and creamy for the filling.
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3
Roll dough thinly and cut into rounds about eight centimeters in diameter using a pastry cutter.
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4
Place a teaspoon of cheese filling on each round, fold over, and press edges firmly with a fork to seal completely.
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5
Heat oil to 170 degrees and fry fritters in batches for three minutes per side until puffed and golden brown.
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6
Drain on paper towels and dust generously with powdered sugar mixed with remaining cinnamon while still warm.
Did You Know?
Ziger, the whey cheese used in these fritters, has been produced in the Alps for over a thousand years, making it one of Europe's oldest cheeses.
Chef's Notes
Equipment Tips
- rolling pin
- deep fryer or pot
- pastry cutter
- mixing bowl
Garnishing
powdered sugar, cinnamon
Accompaniments
coffee, hot chocolate
The Story Behind Zigerkrapfen
Zigerkrapfen connects Liechtenstein to its deep alpine dairy heritage. Ziger, a tangy whey cheese, was a byproduct of cheese-making that resourceful mountain cooks transformed into sweet fillings for fried pastries. These fritters became synonymous with Carnival celebrations and village festivals throughout the principality. The combination of crispy dough and sweet-tangy cheese filling represents the alpine genius of turning simple dairy products into festive delicacies.
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