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Rollkuchen, An Extraordinary Pastry, Similar to Funnel Cake

March 20, 2011

Rollkuchen opened my eyes to the wonderment of fried pastries.  I was introduced to this simple but superb recipe by my dorm-mate in university who was Mennonite.  I was tremendously lucky to be randomly assigned such a fabulous roommate.  She told me the common way to eat this melt-in-your-mouth pastry was with watermelon on the side.  Be warned, addiction sets in immediately!


1/2 cup whipping cream

1/2 cup flour, plus a bit more for rolling

1 egg

Oil for frying

Not necessary but nice: 1/2 tsp of baking powder

My own addition: a little bit of vanilla

Break an egg into a cup and add the whipping cream.

If you wish to add a bit of vanilla, do so now.

Beat well with a fork.

Measure the flour into a bowl, add the baking powder and mix well.

Pour the egg mixture into the flour mixture.

Blend well.  I usually start with the same fork I beat the egg mixture with and then end using my hands.  This step doesn’t take long.

Here is the completed dough.  You are almost done!  You may want to place it in the fridge for a few minutes while you are preparing your table for rolling.  You can even leave the dough in the fridge for a day or two (for instance I often fry up half the batch and leave the rest in the fridge for a treat the next day.)

Flour your surface well before rolling and continue to flour as needed.

Roll the dough out fairly thin.

Cut into slices.  You can fry them as is, but the common way to shape the pastry is as follows.

Slice a hole in the center of the pastry rectangles.

Push one side of the rectangle under and up through the hole to form twists in the pastries.

While you are completing your twists, you may want to start heating your oil.  Always place the dough in the fridge when not working on it, so if you forget to heat your oil until the end, place the formed dough in the fridge while you are waiting for the oil to heat.

Ensure your oil is very hot before adding the pastries.  You can check by dripping one droplet of water into the oil, if the oil starts to sizzle, it’s likely ready.

Add the pastries to the hot oil, being careful not to overcrowd.

The pastries only take a minute or two to puff up and lightly brown on the under side.  Carefully flip them in the oil so both sides lightly brown.  You can see I’ve turned only the top most pastry in the photo below.

All of the pastries are ready in the photo below.  Carefully remove them to a plate when ready.

I didn’t have any watermelon, but these pastries pair very well with any fruit!

They sort of remind me of the funnel cakes you can get at Canada’s Wonderland.  But a thousand times better because they puff up in a way that makes you believe in magic, melt in your mouth and don’t leave you with a heavy feeling in your tummy.  Rollkuchen is the perfect pastry.

Indulge.  Jump up.


From → Dessert

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