Guten Appetit!

 

Recipe Coordinators:
Anne Dreer & Rose Vetter

 

Main Dish Soup Dumplings~Noodles~Pancakes Sides Sauce Strudel Yeast Baking Dessert

"A pinch of this, a dash of that, a few cupfuls" was how our mothers and grandmothers told us to prepare a family recipe." ~RMKH


Remembering Our Danube Swabian Ancestors

     
 
Nüss Pusserl (Nut Crescents)

by Alex Leeb, 30 Nov 2006

 

  • 2 egg

  • 75 g (.326 cup). sugar

  • 2 tablespoons lukewarm water

  • 75 g (.326 cup). grounded nuts

  • 100 g (.435 cup) flour

  • 125 ml (.528 cup) cream

Beat eggs until a creamy yellow with sugar.

Add remaining ingredients; flour, nuts, cream and lukewarm water. 

Make into crescents (like a quarter moon ) place a on greased pan.

[Edited by Rose Mary Keller Hughes, Recipe Coordinator. Published at DVHH by Jody McKim Pharr, 30 Nov 2006]
 
Back

To contact a recipe submitter, see our
Contact Registry

Last Updated: 25 Jul 2014

Main DVHH Sections:
History Heritage Genealogy
Community Search DVHH

Regional & Village Information:
Banat Batschka Hungarian Highlands
Sathmar Swabian Turkey Syrmia
Slavonia Bulgaria

DVHH.org ©2003-2014
Donauschwaben Villages Helping Hands,
a Nonprofit Corporation
Keeping the Danube Swabian legacy alive