This Danish Kringle recipe is filled with traditional remonce filling alongside an array of chopped nuts and topped with a sweet and silky glaze to make a classic Danish pastry!

Homemade pastries always taste better than store bought because you take the time to make them with your own hands. Other recipes that include homemade pastries are my Apple Strudel, Easy Bourbon Pecan Tart, and Umm Ali (Egyptian Sweet Pastry Dessert)!

If you have not tried a Danish Kringle before you are missing out! This recipe will definitely satisfy any sweet tooth! The inside of the Kringle is packed with traditional remonce and an assortment of pecans, walnuts, and almonds for a nutty and textured filling. Of course, if that wasn’t enough, it is topped with a smooth and silky glaze to create a delicious Danish pastry!

What is remonce?

You may keep seeing the word remonce being used, but what is it exactly? Remonce is a traditional “paste” used in Danish pastries that is the combination of granulated sugar and butter. These two ingredients are combined together and baked along with the pastry.

How to make a Danish Kringle

Assemble your ingredients. For exact amounts see the recipe card below.

In a mixing bowl add in the flour.

Next, cut in the cold butter.

Then, add in the sour cream and knead until a ball of dough forms.

Wrap the dough in plastic wrap and refrigerate for 4 hours up to overnight.

While the dough is chilling, make the filling. Add the pecans, walnuts, almonds, sugar, and butter to a bowl. Mix until everything is combined.

Next, preheat your oven to 375 degrees Fahrenheit and line a rimmed baking sheet with parchment paper.

Assemble the Kringle. Coat a flat surface with a generous amount of flour and roll the dough into a long thin rectangle.

Spread the filling evenly over the middle of the rolled out dough.

Fold over one of the long sides over the top of the filling. Then using an egg wash, brush the other side and ends of the dough before folding them over.

Then, pinch the seam of the dough to ensure it has tightly closed and shape the dough into an oval shape. Pinch the ends of the dough together so that it forms one smooth oval shape.

Transfer the Kringle to your prepared baking sheet, seam side up and egg wash the outside of the Kringle.

Bake the Kringle in the oven for 25-30 minutes until the outside is golden brown. Note: You may experience some butter leaking from the Kringle, if this is the case you can sop it up with a paper towel once it has been removed from the oven.

While the Kringle is cooling, prepare the icing. In a small bowl mix together the powdered sugar, vanilla extract and milk.

Once the Kringle has cooled completely, pour the icing over the top of the Kringle.

Finally, garnish with additional nuts then serve and enjoy!

FAQs

What time of year should you make a Danish Kringle?

The truth is, there is no wrong time of the year for this delectable pastry. In traditional Danish fashion, you would see this on a table for any Holiday from Christmas to Birthdays or any family gathering or event.

What time of day do you serve a Danish Kringle?

Is this a breakfast pastry, or a dessert? Yes! This Danish Kringle can be served all day from breakfast with a warm cup of coffee to an after dinner dessert or even a late-night snack.

Storage Information

You can store this recipe in an airtight container on your counter for 3-5 days or in your refrigerator for up to 1 week!

More yummy desserts to try:

• Traditional PFEFFERNÜSSE COOKIES (Peppernut Cookies)
• Alfajores
• French Apple Cake
• Cannoli Dip
• Vegan Oatmeal Chocolate Chip Cookies
• Banoffee Pie
• Delicious and Easy ANZAC Biscuits

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Danish Kringle Recipe

This Danish Kringle recipe is filled with traditional remonce filling alongside an array of chopped nuts and topped with a sweet and silky glaze to make a classic Danish pastry!

Course Breakfast, Dessert, Desserts

Cuisine European

Prep Time 15 minutes minutes

Cook Time 25 minutes minutes

Dough Chilling Time 4 hours hours

Total Time 4 hours hours 40 minutes minutes

Servings 16 servings

Calories 111kcal

Author Linda

Ingredients

For The Dough

• 1 cup all purpose flour
• 1/2 cup sour cream
• 1/2 cup butter cold, cut into pea sized chunks

For The Filling

• 1/4 cup pecans finely chopped
• 1/4 cup almond slivers finely chopped
• 1/4 cup walnuts finely chopped
• 1/2 cup granulated sugar
• 1/4 cup butter room temperature

To Assemble

• 1 egg for egg wash

For The Icing

• 1/2 cup confectioners sugar
• 1/2 tsp vanilla extract
• 1 Tbsp milk

Instructions

• In a mixing bowl add in the flour.
• Next, cut in the cold butter.
• Then, add in the sour cream and knead until a ball of dough forms.
• Wrap the dough in plastic wrap and refrigerate for 4 hours up to overnight.
• While the dough is chilling, make the filling. Add the pecans, walnuts, almonds, sugar, and butter to a bowl. Mix until everything is combined.
• Preheat your oven to 375 degrees Fahrenheit and line a rimmed baking sheet with parchment paper.
• Assemble the Kringle. Coat a flat surface with a generous amount of flour and roll the dough into a long thin rectangle.
• Spread the filling evenly over the middle of the rolled out dough.
• Fold over one of the long sides over the top of the filling. Then using an egg wash, brush the other side and ends of the dough before folding them over.
• Then, pinch the seam of the dough to ensure it has tightly closed and shape the dough into an oval shape. Pinch the ends of the dough together so that it forms one smooth oval shape.
• Transfer the Kringle to your prepared baking sheet, seam side up and egg wash the outside of the Kringle.
• Bake the Kringle in the oven for 25-30 minutes until the outside is golden brown. Note: You may experience some butter leaking from the Kringle, if this is the case you can sop it up with a paper towel once it has been removed from the oven and cooled.
• While the Kringle is cooling, prepare the icing. In a small bowl mix together the powdered sugar, vanilla extract and milk.
• Once the Kringle has cooled completely, pour the icing over the top of the Kringle garnish with additional nuts, then serve and enjoy!

Video

Nutrition

Serving: 1serving | Calories: 111kcal | Carbohydrates: 18g | Protein: 2g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Trans Fat: 0.001g | Cholesterol: 16mg | Sodium: 19mg | Potassium: 65mg | Fiber: 1g | Sugar: 7g | Vitamin A: 81IU | Vitamin C: 0.1mg | Calcium: 32mg | Iron: 1mg

This delectable Apple Strudel recipe is a classic German pastry filled with crisp apples, golden raisins, almonds, and that sweet taste of cinnamon and sugar. It’s the perfect dessert for Fall and the Holiday Season!

German desserts are always packed with flavor. If you are looking for other scrumptious German recipes then you should check out my Easy German Chocolate Pot de Creme, and Peppernuts Cookies (Pfeffernüsse Cookies)!

If you have not eaten a homemade Apple Strudel you are missing out. The buttery flaky crust wrapped around fresh warm apples and spices, there really is nothing better. With Fall upon us and the Holidays quickly approaching this is the perfect recipe to share with family and friends.

If you are not familiar with a homemade strudel but you are diving into this recipe there are definitely some surprises awaiting you. The first being, soaking the golden raisins in rum. Not what you would expect, but let me tell you it adds a zing of flavor into the strudel without being over the top.

The other step you may think is interesting is adding breadcrumbs on top of the dough before adding in your filling. The breadcrumbs are used so that they can soak up any of the extra juice from the apples so that the dough doesn’t come out soggy. Both are small tasks to complete as you prepare your strudel but make all the difference in the end.

How to Make Apple Strudel

Assemble your ingredients. For exact amounts see the recipe card below.

In your stand mixer combine the melted butter, flour, salt, and water. Mix for 1 minute until smooth and stretchy dough forms.

In a small saucepan with a lid, bring water to a boil. Then, remove the pot from the heat, pour out the water and wipe clean. Line the warm pot with parchment paper and move the dough into the pot and cover with the lid. Let the dough sit for 30 minutes.

In a small bowl combine the raisins and rum. Let this sit for 30 minutes and then drain any excess rum.

Preheat your oven to 350 degrees Fahrenheit and line a baking sheet with parchment paper.

In a medium bowl, combine the apples and lemon juice.

Next, stir in the cinnamon, sugar, raisins, almonds, and vanilla extract and set aside.

Then, sprinkle flour on a clean surface and using a rolling pin, roll dough into a rectangle as thin as you can and brush with the melted butter.

Leaving about 2 inches on all sides of the dough, fill the middle of the rectangle with a thin layer of breadcrumbs.

Next, pile the apple filling on top of the breadcrumbs.

Then, to assemble, fold in the short sides of the rectangle over the apple filling and then roll the long side until your strudel is closed.

Carefully transfer your strudel to your prepared baking sheet with the seam side down and brush with melted butter.

Bake in the oven for 50-60 minutes until lightly golden brown and the bottom of the crust has cooked through. Brush strudel with remaining melted butter every 20 minutes while it is baking in the oven.

After baking, let it cool for 10-15 minutes.

Finally, add a dusting of confectioner’s sugar and serve and enjoy!

Storage and Reheating

You can store this recipe in an airtight container on your counter for 2-3 days or in your fridge foe 3-5 days. With this recipe using homemade dough and fresh apples I would not recommend freezing this recipe.

To reheat this recipe you can do so in the microwave until everything has warmed through.

More delicious desserts to check out:

• French Apple Cake
• Banoffee Pie
• Alfajores
• Japanese Cheesecake
• Dulce de Leche
• Vegan Oatmeal Chocolate Chip Cookies

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Apple Strudel Recipe

This delectable Apple Strudel recipe is a classic German pastry filled with crisp apples, golden raisins, almonds, and that sweet taste of cinnamon and sugar. It's the perfect dessert for Fall and the Holiday Season!

Course Dessert, Desserts

Cuisine European, German

Prep Time 45 minutes minutes

Cook Time 55 minutes minutes

Total Time 1 hour hour 40 minutes minutes

Servings 8 servings

Calories 244kcal

Author Linda

Equipment

• KitchenAid Stand Mixer

Ingredients

For the Dough

• 1/4 cup butter melted
• 1 1/2 cups all purpose flour
• 1/3 cup lukewarm water
• pinch of salt

For the Filling

• 3 medium apples peeled, cored, and cut into small strips
• 1/3 cup golden raisins
• 2 Tbsp rum
• 1 Tbsp lemon juice
• 1 tsp ground cinnamon
• 1/2 cup granulated sugar
• 1/4 cup slivered almonds finely chopped
• 1 tsp vanilla extract

To Assemble

• 6 Tbsp butter melted
• 1/4 cup breadcrumbs
• confectioners sugar for garnish

Instructions

• In your stand mixer combine the melted butter, flour, salt, and water. Mix for 1 minute until smooth and stretchy dough forms.
• In a small saucepan with a lid, bring water to a boil. Then, remove the pot from the heat, pour out the water and wipe clean. Line the warm pot with parchment paper and move the dough into the pot and cover with the lid. Let the dough sit for 30 minutes.
• In a small bowl combine the raisins and rum. Let this sit for 30 minutes and then drain any excess rum.
• Preheat your oven to 350 degrees Fahrenheit and line a baking sheet with parchment paper.
• In a medium bowl, combine the apples and lemon juice.
• Next, stir in the cinnamon, sugar, raisins, almonds, and vanilla extract and set aside.
• Then, sprinkle flour on a clean surface and using a rolling pin, roll dough into a rectangle as thin as you can and brush with the melted butter.
• Leaving about 2 inches on all sides of the dough, fill the middle of the rectangle with a thin layer of breadcrumbs.
• Next, pile the apple filling on top of the breadcrumbs.
• Then, to assemble, fold in the short sides of the rectangle over the apple filling and then roll the long side until your strudel is closed.
• Carefully transfer your strudel to your prepared baking sheet with the seam side down and brush with melted butter.
• Bake in the oven for 50-60 minutes until lightly golden brown and the bottom of the crust has cooked through. Brush strudel with remaining melted butter every 20 minutes while it is baking in the oven.
• After baking, let it cool for10-15 minutes.
• Finally, add a dusting of confectioner’s sugar and serve and enjoy!

Video

Nutrition

Serving: 1serving | Calories: 244kcal | Carbohydrates: 49g | Protein: 5g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.001g | Cholesterol: 2mg | Sodium: 73mg | Potassium: 203mg | Fiber: 3g | Sugar: 25g | Vitamin A: 76IU | Vitamin C: 4mg | Calcium: 50mg | Iron: 2mg

This German Potato Dumplings recipe makes thick and starchy potato balls for an easy side dish that pairs perfectly with almost any main dish!

Potatoes are one of my favorite starches to add to my meals. A few other delicious potato side dishes I recommend are my Easy Roasted Bombay Potatoes, German Potato Pancakes (Kartoffelpuffer), or Patatas Bravas.

These delicious potato dumplings are a common side dish to any German recipe that is served with gravy! I mean, potatoes and gravy, is there are more perfect pair? This is a very traditional German recipe that is served at Thanksgiving or Christmas that you can incorporate in your holidays as well! Traditionally this dish is served with German Braised Red Cabbage (Rotkohl) or any dish that has homemade gravy!

Ingredients

Here are the ingredients you will need. You can find the amounts of each ingredient below.

• Starchy Potatoes – Russet or Yukon Gold
• Corn starch
• Salt
• Nutmeg
• Eggs
• Butter
• Bread crumbs – optional garnish
• Fresh parsley – optional garnish

How to Make German Potato Dumplings

Assemble your ingredients. For exact amounts see recipe card below.

Peel the raw potatoes and cut them into large chunks.

Place the potatoes in a large pot and cover them with water, and boil the potatoes over high heat. Once boiling, lower the heat to medium and cover them and cook for 20-25 minutes until the potatoes are tender.

Drain the potatoes and roughly mash them, be sure to not over mash.

Spread out the potatoes on wax paper to cool down, about 15 minutes, so they are comfortable to handle.

While the potatoes are cooling, bring a pot of water to a boil.

After the potatoes are cooled, in a large bowl add the potatoes, all the corn starch, salt, and nutmeg and lightly mix.

Next, add in 2 eggs beaten into the bowl with the potato dough and fold and mix to form the dough.

Then, form the dumplings into about 2 inch round dumplings, this should create 12 in all.

Using a slotted spoon, lower each dumpling into the boiling water.

Once the dumplings begin floating to the top of the water, reduce the heat down to a simmer, cover the pot, and let the dumplings cook in the simmering water for about 20 minutes.

After cooking, remove the dumplings into a large bowl. Melt butter. Drizzle with melted butter, salt to taste, buttered breadcrumbs and fresh parsley and enjoy!

Recipe Tips

Use Starchy Potatoes

When making this recipe you really want to be sure to use a starchy potato so that everything holds together otherwise you risk your dumplings falling apart. Russet potatoes are my favorite to use but Yukon Gold potatoes will also work as well if you prefer!

Do not Over Mash the Potatoes

This one can be tough. I mean everything is being squished into a ball right? Over mashing your potatoes can lead to gummy mashed potatoes which are not appetizing so be sure to only roughly mash them, don’t go too crazy!

Keep German Potato Dumplings from Sticking to your Hand

With these potatoes being thick and starchy, along with all the ingredients incorporated with them they can be sticky when trying to form into balls. In order to keep this from happening you can either wet your hands with water or dust your hands with some flour to keep them from sticking!

Make a Test Dumpling

Making a small test dumpling serves two purposes. The first is to ensure the mixture will hold up in the water and not fall apart. The second is to give the cook a taste test to enjoy while cooking the rest of the dish!

Storage and Reheating

You can store these German Potato Dumplings in an airtight container in the fridge for 3-5 days or freeze them for up to 1 month.

To reheat the dumplings you can do so in the microwave. Be sure to cook until it has warmed all the way through.

Other Delicious German Recipes

• Homemade German Spaetzle
• How to Make German Pork Schnitzel
• Homemade German Goulash
• Easy German Chocolate Pot de Creme

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Easy Potato Dumplings Recipe

Experience the hearty comfort of traditional German Potato Dumplings. It's perfectly thick and starchy spheres of delight. This dish complements any main course with its easy-to-prepare simplicity.

Course Side Dish

Cuisine German

Diet Vegetarian

Prep Time 20 minutes minutes

Cook Time 45 minutes minutes

Total Time 1 hour hour 5 minutes minutes

Servings 12 dumplings

Calories 139kcal

Author Linda

Ingredients

• 2 lbs Starchy Potatoes Russet or Yukon Gold
• 1 Cup corn starch
• 2 Tbsp corn starch
• 1 1/2 tsp salt
• 1/4 tsp nutmeg
• 2 eggs
• 6-8 Tbsp butter
• 1/2 cup buttered bread crumbs optional garnish
• 1 Tbsp fresh parsley optional garnish

Instructions

• Peel the potatoes and cut them into large chunks.
• Place the potatoes in a pot, cover them with water, and bring to a boil over high heat. Once boiling, lower the heat to medium, cover, and cook for 20-25 minutes until the potatoes are tender.
• Drain the potatoes and roughly mash them, taking care not to over-mash.
• Spread out the potatoes on wax paper to cool for about 15 minutes, until they are comfortable to handle.
• While the potatoes are cooling, bring a pot of water to a boil.
• After the potatoes have cooled, add them to a large mixing bowl along with the cornstarch, salt, and nutmeg, and lightly mix.
• Next, add two beaten eggs to the bowl with the potato mixture and fold to form the dough.
• Then, shape the dough into about 2-inch round dumplings; this should yield about 12 dumplings. Using a slotted spoon, lower each dumpling into the boiling water.
• Once the dumplings begin floating to the top, turn the heat down to a simmer, cover the pot, and let the dumplings cook for about 20 minutes.
• After cooking, transfer the dumplings to a large serving bowl. Drizzle with melted butter, add salt to taste, top with buttered breadcrumbs and fresh parsley, and enjoy!

Video

Notes

Storage Info:

To store German Potato Dumplings, place them in the refrigerator for up to 3-5 days in an airtight container. They also freeze well; place on a baking sheet to freeze individually, then transfer to a freezer bag for up to 3 months. To reheat, thaw in the refrigerator if frozen, then warm in a steamer or microwave until heated through. Alternatively, pan-fry them in a bit of butter for a crispy exterior, adding a delightful texture.

Nutrition

Serving: 1dumpling | Calories: 139kcal | Carbohydrates: 28g | Protein: 3g | Fat: 1g | Saturated Fat: 0.5g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 0.4g | Trans Fat: 0.003g | Cholesterol: 28mg | Sodium: 347mg | Potassium: 347mg | Fiber: 1g | Sugar: 1g | Vitamin A: 81IU | Vitamin C: 5mg | Calcium: 32mg | Iron: 1mg

 This recipe makes traditional German cookies (Pfeffernüsse Cookies) that are small, crunchy, spicy, slightly sweet and very tasty! These cookies are a wonderful gift for giving during the holidays!

Here are some of our most popular holiday desserts to also try: Hello Dolly Bars, Chocolate Crinkle Cookies, Sparkling Shortbread Cookies and Monster Cookies.

My husband is from Kansas and in the community where he lived there was a significant amount of German Mennonites. They brought this traditional German cookie recipe with them and it is very popular at holiday get togethers.

Here is the original Mennonite Peppernuts recipe card that was his mother’s card. You can tell the age with it being written on a typewriter and having darkened with age and baking stains. This is a well-loved recipe! We have improved the instructions that are quite lacking in this card as well as the baking temperature and time, so use the updated recipe at the end.

What are Peppernuts?

Peppernuts are small spice cookies from Germany and also called German crunch cookies by some. In Germany they are known as Pfeffernüsse. They are called Pebernødder in Denmark, Pepernoten in The Netherlands, and pfeffernuesse or peppernuts in English-speaking countries.

These cookies are small and crunchy like a nut, hence their name. They are crunchy, just slightly sweet and so easy to eat by the handful. And then another handful. Okay, just one more, maybe! They are so yummy and a wonderful Christmas treat!

You might notice the anise oil in the recipe. That is the flavor of black licorice, but don’t let that scare you. I don’t like black licorice, but I love the taste of these cookies.

The cinnamon and cloves add the spice to these cookies and the molasses also adds to the flavor.

One of the best things about these cookies is that they keep for a month and are best when they have had some time to dry out and get crunchier. So, these are often made a month before Christmas and stored in metal tins to age. Being in Texas, when my husband was growing up they often received a Collin Street Bakery DeLuxe Fruitcake in a holiday tin like the one shown below. These they saved and reused to store the Peppernut cookies and we continue that tradition today.

This pfeffernüsse cookie recipe makes a lot of these little cookies, but don’t even think about halving this recipe. You are going to want to give some of these as gifts. They make great gifts for friends, family and school teachers. You can find small jars to put these in and decorate them up with Christmas colors.

These look so festive!

How to Make Pfeffernüsse Cookies

Here is how to make these delicious Peppernuts cookies.

1. First, get your ingredients together. There are a few more ingredients to these cookies than most, but that is okay, it is what makes them so tasty.

2. In a large mixing bowl (preferably a Kitchenaid stand mixing bowl), add the butter, brown sugar, white sugar, molasses, and cream and mix well with the paddle attachment.

3. Add the eggs, salt, ground cinnamon, ground cloves, anise oil, baking soda and baking powder and mix well.

4. Add one cup of flour at a time.

5. Mix until the flour is absorbed into the dough. You do not have to over mix it. Note that the dough gets very stiff and can easily burn out hand mixer motors. For this reason, you should use a heavy duty stand mixer. In either case, if your mixer is struggling, then stop using the mixer and mix in the rest of the flour by hand. It can be quite a workout!

6. Put the bowl of dough into the refrigerator for 30 minutes and allow the dough to get a little stiffer.

7. Preheat the oven to 375 degrees F. If you have a double oven, then preheat both ovens.

8. Lay out aluminum foil for the baked cookies to cool on.

9. Tape wax paper to the top of your table, counter, island, or other kitchen work area.

10. Scoop out a lemon-sized amount of dough.

11. Roll it into a ball in your hands.

12. Place the dough ball onto the wax paper and use your palm and fingers to roll it out into a thin rope of dough ¼ inch in diameter. The key is to be consistent and make these all the same size so they will cook in the same amount of time. If the dough balls are sticking to the wax paper, then sprinkle a small amount of flour on the wax paper to prevent this.

13. Use a knife to cut the rope into small nut sized pieces of dough.

14. Place them on a baking sheet where they are not touching and there is room for them to grow as they bake so that the baked cookies won’t be touching each other.

15. Place the baking sheet in the preheated oven and bake at 375 degrees F for 8-12 minutes until they are a golden brown color. Check them at eight minutes and bake them longer if needed. Make sure that you do not bake them too long or the underside will burn.

16. Allow the cookies to cool on the baking pans for 5 minutes, then transfer them to the aluminum foil. The cookies will be a little soft when they first come out of the oven but will become very crunchy as they cool.

17. Repeat rolling the dough, cutting the dough, loading the baking sheets and baking the cookies until all of the dough is used. This is a fun activity to get your whole family involved in for baking these Christmas cookies.

Adapting the Recipe for Different Diets

Gluten-Free: To make the recipe gluten-free, substitute the all-purpose flour with a gluten-free baking flour mix. Ensure the baking powder and soda are certified gluten-free as well. Also, remember to check all your ingredients to confirm they’re gluten-free, including spices.

Dairy-Free: For a dairy-free version of these cookies, substitute the butter with a dairy-free butter substitute or coconut oil, and the heavy whipping cream with a dairy-free cream alternative like coconut cream. Note that using coconut oil might give the cookies a slight coconut flavor.

Vegetarian: This recipe is already vegetarian, as it doesn’t include any meat, poultry, or fish.

Vegan: To make these cookies vegan, you will need to replace the butter, cream, and eggs. Use a dairy-free butter substitute or coconut oil instead of butter, a dairy-free cream alternative like coconut cream in place of the heavy whipping cream, and replace the eggs with a vegan egg substitute. For each egg, you can use a flax egg (1 tablespoon ground flaxseed mixed with 2.5 tablespoons water and let it sit for a few minutes to thicken), or a commercial vegan egg replacer.

Remember, when modifying a recipe for specific dietary needs, results can vary and the texture and taste might not be exactly the same as the original recipe. It might take a bit of experimenting to get the results to your liking.

Variations

Here are a few variations you can make with this recipe:

Spices: You can adjust the amount of spices to taste or add different ones. Ground nutmeg, ground cardamom, allspice, or ginger would all complement the existing spices well.

Sweetness: For a slightly sweeter version, roll the baked and cooled cookies in powdered sugar or drizzle with a simple glaze icing (powdered sugar mixed with a little water or milk until it reaches a drizzling consistency).

Fruits or Nuts: Some people like to add finely chopped nuts, dried fruits, or even small chocolate chips to the dough. If you decide to do this, be careful not to add too much as it can make the dough difficult to roll out.

Flavorings: You can experiment with different flavorings in place of the anise extract. Almond extract or pure vanilla extract would add a nice touch.

Decoration: Change the way you shape or cut the cookies for different occasions. For example, roll them into festive shapes during Christmas or use a cookie press to create different designs.

Remember, when you make variations, the final texture and taste of the cookies can be different from the original recipe. It might take a bit of experimenting to get it to your liking. Please share the details of your variations in the comments section below.

Frequently Asked Questions

Storing Info

Store at Room Temperature

After the cookies have completely cooled, store Pfeffernüsse cookies in an airtight container at room temperature on the counter for up to 1 month. If the cookies are not quite crunchy, you can leave the lid off of the container for a few hours and they will get crunchy. There is no need to store them in the fridge.

Freezing

To freeze Pfeffernüsse cookies, let them cool completely first. Once cooled, place them in a zip-top freezer bag or airtight container. You can place a sheet of wax paper or parchment paper between layers of cookies to prevent them from sticking together. Ensure all air is pressed out of the bag or container before sealing. Properly stored, the cookies can be frozen for up to 3 months.

Thawing

When you’re ready to enjoy your frozen Pfeffernüsse cookies, remove the desired quantity from the freezer and let them thaw at room temperature. There’s no need to use the microwave or oven, as they’ll naturally return to their original texture as they thaw. If you find the cookies aren’t as crunchy as you’d like, you can leave them uncovered at room temperature for a couple of hours to regain their crunch.

Check Out These Other Popular Desserts:

• Vegan Oatmeal Chocolate Chip Cookies
• Cranachan
• Brown Butter Butterscotch Blondies
• Pumpkin Blondies with White Chocolate Chunks
• Mini Macadamia Nut Biscotti with White Mocha Drizzle
• Plum and Pecan Galette
• Arabic Date and Honey Cake

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Pfeffernüsse Cookies Recipe (Peppernuts Cookies)

This recipe yields delightful Pfeffernüsse Cookies, a traditional German treat known for their small, crunchy, spicy, and slightly sweet nature. These cookies are a perfect holiday gift, sure to please with their delicious flavor!

Course Desserts

Cuisine German

Prep Time 1 hour hour

Cook Time 2 hours hours

Total Time 3 hours hours

Servings 25 cups

Calories 324kcal

Author Linda

Equipment

• All Natural Molasses
• Stand Mixer

Ingredients

• 1 cup butter room temperature
• 1 cup brown sugar
• 2 cups white sugar
• 1 cup molasses
• 1 cup heavy whipping cream
• 2 large eggs
• ¼ teaspoon salt
• 2 teaspoons ground cinnamon
• ½ teaspoon ground cloves
• 1 teaspoon anise oil
• 1 teaspoon baking soda
• 2 level teaspoons baking powder
• 8 cups of all-purpose flour

Instructions

• In a large mixing bowl, add the wet ingredients: butter, brown sugar, white sugar, molasses, and cream, and mix well with the paddle attachment.
• Add the dry ingredients: eggs, salt, ground cinnamon, ground cloves, anise oil, baking soda, and baking powder and mix well.
• Add one cup of flour at a time and mix until the flour is absorbed into the dough. You do not have to overmix it. Note that the dough gets very stiff and can easily burn out hand mixer motors. For this reason, you should use a heavy-duty stand mixer. In either case, if your mixer is struggling, then stop using the mixer and mix in the rest of the flour by hand. It can be quite a workout!
• Put the bowl of dough in the refrigerator for 30 minutes and allow the dough to get a little stiffer.
• Preheat the oven to 375 degrees Fahrenheit (190 degrees Celsius). If you have a double oven, then preheat both ovens.
• Lay out aluminum foil for the baked cookies to cool on.
• Tape wax paper to the top of your table, counter, island, or other kitchen work area.
• Scoop out a lemon-sized amount of dough and roll it into a ball in your hands. Then, roll it in your hands.
• Place the dough ball onto the wax paper and use your palm and fingers to roll it out into a thin rope of dough ¼ inch in diameter. The key is to be consistent and make these all the same size so they will cook in the same amount of time. If the dough is sticking to the wax paper, then sprinkle a small amount of flour on the wax paper to prevent this.
• Use a knife to cut the rope into small nut-sized pieces of dough.
• Then, place them on a baking sheet where they are not touching and there is room for them to grow as they bake so that the baked cookies won't be touching each other.
• Bake at 375 degrees Fahrenheit (190 degrees Celsius) for 8-12 minutes until they are a golden brown color. Check them at eight minutes and bake them longer if needed. Make sure that you do not bake them too long, or the underside will burn.
• Allow the cookies to cool on the baking pans for 5 minutes, then transfer them to the aluminum foil. The cookies will be a little soft when they first come out of the oven but will become very crunchy as they cool.
• Repeat rolling the dough, cutting the dough, loading the baking sheets, and baking the cookies until you have used all the dough.

Video

Notes

Storage Info:

Pfeffernüsse cookies are known for their longevity and can be enjoyed for weeks when stored properly. After the cookies have completely cooled, place them in an airtight container to maintain their crunchiness; they will stay good for up to two weeks at room temperature. For extended storage, Pfeffernüsse cookies freeze exceptionally well. Place them in a freezer-safe container or bag, and they can last for several months—up to three to four months for optimal taste.

Nutrition

Serving: 1cup | Calories: 324kcal | Carbohydrates: 66g | Protein: 5g | Fat: 5g | Saturated Fat: 3g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 1g | Trans Fat: 0.001g | Cholesterol: 25mg | Sodium: 102mg | Potassium: 280mg | Fiber: 1g | Sugar: 35g | Vitamin A: 175IU | Vitamin C: 0.1mg | Calcium: 67mg | Iron: 3mg

This Peppernuts recipe is also called by these names: Mennonite peppernuts recipe, peppernuts anise cookies recipe, German pepper nut cookies recipe, pepper nut cookie recipe, pepper nuts recipe, and German pfeffernusse recipe.

Juniper berries, green apple, and tangy vinegar give this German Braised Red Cabbage recipe it’s distinctive sweet and sour flavor. Make a big batch of this rotkohl recipe and watch it disappear!

As promised in my Pork Schnitzel recipe post, today I’m sharing my recipe for sweet and sour German braised cabbage – AKA “Rotkohl”!

I shot this recipe last week, but let me tell you… what I wouldn’t give to be eating some of this right now.

We’re experiencing severe weather here (floods, windstorms, tornadoes…. so far), and it’s so incredibly dark and gloomy outside that all I want is some comfort food.

For some people, comfort food is fried chicken, meatloaf, or spaghetti. For me, it’s German food.

Serve me a platter of sauerbraten, spaetzle, and rotkohl and I’m a happy camper. Bring me some fondue and mulled wine to go along with it, and I’m a full-bellied, slightly intoxicated camper.

Which is obviously the best kind of camper.

Alright, let’s talk about this German red cabbage recipe.

I’ve heard of people using plain white vinegar when making braised red cabbage, but I think it’s a little harsh for this recipe and prefer to use either apple cider vinegar or red wine vinegar. I’ve tried it  both ways and really can’t taste a difference. Just use whatever you have on hand.

I love to throw a few juniper berries in with my rotkohl because they add a wonderful freshness to the dish. I don’t how know to describe the flavor of juniper berries other than to say that they give gin its distinctive flavor.

I know that some people are adverse to the flavor; if you are one of them, then skip the juniper berries.

Here’s the Recipe!

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German Braised Red Cabbage Recipe (Rotkohl Recipe)

Juniper berries, green apple, and tangy vinegar give this German red cabbage recipe it's distinctive sweet and sour flavor. Make a big batch of this rotkohl recipe and watch it disappear!

Course Side Dishes

Cuisine German

Prep Time 15 minutes minutes

Cook Time 1 hour hour 15 minutes minutes

Total Time 1 hour hour 30 minutes minutes

Servings 8 -10

Calories 116kcal

Author Linda

Ingredients

• 2 tablespoons butter
• 1 medium head red cabbage shredded
• 1 granny smith apple deseeded and grated
• 1 medium yellow onion thinly sliced
• 1/2 cup apple cider or red wine vinegar
• 1/3 cup granulated white sugar
• 1/2 cup water
• 3-4 dried juniper berries
• Pinch ground cloves

Instructions

• Place the butter in a 6-quart or larger lidded pot set over medium heat. Once the butter has melted, add the cabbage, apple, onion, vinegar, sugar, water, juniper berries, and cloves to the pot.
• Allow the mixture to come to a boil over medium heat. Turn the heat down to low, cover the pot, and simmer, stirring every 15 minutes or so, until the cabbage is tender and turning translucent (about 1 hour).

Nutrition

Serving: 1serving | Calories: 116kcal | Carbohydrates: 22g | Protein: 1g | Fat: 3g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Cholesterol: 8mg | Sodium: 31mg | Fiber: 4g | Sugar: 17g

Please note this German rotkohl recipe is often misspelled as rotkhol recipe and rot kohl recipe.

Pan-fried with a simple breading, this German Pork Schnitzel recipe takes pork to a whole new level. Pork Schnitzel is a 30-minute dinner recipe that will quickly become a family favorite!

For some reason, in my head, making a pork schnitzel recipe sounded difficult. I have no idea where that conviction came from, but sadly it prevented me from making my own schnitzel for many years.  So, don’t be afraid like I was, follow along and learn how to make schnitzel!

A few months ago, I got a wild hair and decided to give it a go. I’ve been making this for dinner at least twice per month ever since! In a house like mine where I’m constantly trying out new recipes, repeating a dinner dish as often as that is really saying something.

Here are the most important lessons I’ve learned regarding the schnitzel-making process:

First, don’t waste your time struggling with plastic wrap. Do as I do and pound out the meat inside of a partially closed (NOT all the way closed, or it will pop!) zipper-close plastic freezer bag. Seriously, it’s like those zip baggies were MADE for this. I use this handy mallet and it’s a great way to relieve some stress.

Secondly, it is important to let the pork rest in the fridge after you’ve breaded it. The cold air helps dry out the breading to keep it from getting soggy and separating from the meat.

Finally, make sure you take the time to fully preheat your pan. If it isn’t hot enough, the meat will get overcooked and dry before the breading turns golden brown.

Overcooked pork is a legitimate tragedy.

Also, here is my recipe for German Braised Red Cabbage (Rotkohl), which makes an excellent side.

You can also serve this German fried pork with Homemade Spaetzle (another recipe I make all the time!), Beer-Braised Cabbage with Bacon and Apples, and a cup of warm Bavarian Lentil Soup.

PIN ME FOR LATER!

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How to Make German Pork Schnitzel

Pan-fried with a simple breading, this German-style recipe takes pork to a whole new level. Pork Schnitzel is a 30-minute dinner recipe that will quickly become a family favorite!

Course Main Dish

Cuisine German

Prep Time 20 minutes minutes

Cook Time 10 minutes minutes

Total Time 30 minutes minutes

Servings 4

Calories 598kcal

Author Linda

Equipment

• Norpro Grip-EZ Stainless Steel Meat Pounder

Ingredients

• 4 thin-cut boneless pork chops
• 1 large egg
• 1/4 cup milk
• 1/2 cup flour
• 3/4 cup seasoned bread crumbs
• 2 tablespoons vegetable oil divided
• 2 tablespoons butter divided
• Lemon wedges for serving

Instructions

• Working one piece at a time, place a pork chop inside a large zipper-close plastic freezer bag and place on a solid surface. Partially close the bag (but not all the way!), then use a mallet to pound out the meat until it is 1/4" thick.
• Place three shallow dishes out on the counter. In the first, place the flour. In the second, beat the egg with a fork then stir in the milk. In the third, the seasoned bread crumbs. Working one pork chop at a time, dredge the meat in the flour, then dunk in the egg mixture, and coat with the bread crumbs. Place the coated pork on a large plate or sheet pan. Once all of the meat is coated, transfer the pork to the fridge to rest for 10 minutes.
• Meanwhile, pre-heat a large pan over medium-high heat. Once the pan is hot, add a tablespoon of oil and a tablespoon of butter. Once the fat is melted and bubbly, add two pieces of the pork and cook until golden brown, about 2-3 minutes per side. Transfer to a paper-towel lined plate.
• Beginning by adding another tablespoon each of butter and oil to the pan, fry the remaining two pieces of pork.
• Serve hot, garnished with lemon wedges for squeezing.

Nutrition

Serving: 1serving | Calories: 598kcal | Carbohydrates: 30g | Protein: 44g | Fat: 34g | Saturated Fat: 12g | Polyunsaturated Fat: 20g | Trans Fat: 1g | Cholesterol: 166mg | Sodium: 490mg | Fiber: 2g | Sugar: 2g

There are many ways to misspell schnitzel, here are a few: schinzel, shnitzel, snitzel, and schnitzle.

This easy no-bake pot de creme recipe utilizes a blender to achieve the perfect texture. Topped with German Chocolate Cake frosting, these treats are entirely irresistible! 

Whoaaaa, stop right there!

I know your instinct is to run away screaming because this recipe sounds very fancy and very complex.

Here’s the thing: these little pots de creme are actually neither of those things, but when you make them for your friends, they will think YOU are super fancy and complex.

Or maybe they won’t. I mean, I’m not here to give advice on how to make your friends think you are fancy. In fact, maybe you should find some friends who know you better.

Oooh, I am in a SNAPPY mood today.

Okay, in all seriousness, the point of that whole ramble was to convince you that you CAN make these.

Don’t believe me? What if I told you that there was a blender involved? Orrrr if I told you that these don’t need to be baked in a water bath? <— seriously, this is a pot de creme game changer.

When I’m craving pot de creme, I usually end up just making a chocolate version of my panna cotta recipe because I’m lazy and water baths exhaust me.

Now I can make these just as easily as I can make panna cotta, PLUS I can use egg yolks (which I always have) instead of gelatin (which I never have).

Now, if the ease-factor isn’t enough to sell you on this recipe, then the German Chocolate-factor has to be.

Who can resist German Chocolate Cake frosting?! No one I know, that’s for sure. Plus, this is infinitely easier than making an entire cake, so you’re officially out of excuses not to start whipping up a batch right this second.

I’d love for you to keep in touch! You can enter your email address below to get new recipes sent to you. Join me on Facebook and Pinterest!!

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Here’s the Easy German Chocolate Pot de Creme Recipe!

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Easy German Chocolate Pot de Creme Recipe

This easy no-bake pot de creme recipe utilizes a blender to achieve the perfect texture. Topped with German Chocolate Cake frosting, these treats are entirely irresistible!

Course Desserts

Cuisine European

Prep Time 2 hours hours

Cook Time 20 minutes minutes

Total Time 2 hours hours 20 minutes minutes

Servings 4

Calories 683kcal

Author Linda

Ingredients

For the Pot de Creme

• 1/2 cup milk
• 3/4 cup heavy cream
• 1/4 teaspoon vanilla extract
• 1/4 cup white sugar
• 3 large egg yolks
• Pinch of salt
• 4 ounces semi sweet chocolate chopped

For the Frosting

• 1/4 cup evaporated milk
• 1/3 cup brown sugar
• 1 egg yolk
• 3 tablespoons unsalted butter
• 1/4 teaspoon vanilla extract
• 1/3 cup chopped pecans
• 1/3 cup flaked coconut

Instructions

• Whisk the milk, cream, vanilla, sugar, egg yolks, and salt together in a medium saucepan over medium heat. Cook 5-6 minutes until the mixture is thick enough to coat a spatula.
• Place the chocolate in the bowl of a counter top blender. Pour the egg mixture over the top of the chocolate. Securely attach the blender lid before pureeing the mixture to a smooth, velvety consistency.
• Divide the liquid into four small ramekins or dishes. Cover and refrigerate until set; about 2 hours.

To Make the Frosting

• Combine the evaporated milk, brown sugar, egg yolk, butter, and vanilla in a saucepan over low heat. Stir until thick, about 10 minutes.
• Remove from heat and stir in the pecans and coconut. Cool to room temperature. Spoon the frosting on to the tops of the chilled pot de creme. Serve chilled or at room temperature.

Notes

This recipe makes four servings - however, I consolidated the pot de creme into two servings for the pictures

Nutrition

Serving: 1serving | Calories: 683kcal | Carbohydrates: 55g | Protein: 12g | Fat: 49g | Saturated Fat: 26g | Polyunsaturated Fat: 20g | Trans Fat: 1g | Cholesterol: 312mg | Sodium: 164mg | Fiber: 3g | Sugar: 49g