Grammelpogatschen

Mix 400 g flour, one or two egg yolks, 20 g yeast, 40 g of lard, some salt, two tablespoons vinegar and milk into a light dough. This dough must be whipped well with a cooking spoon until it peels off the spoon. Once this is done, the dough is left to rise. Meanwhile, grave 400 g of greaves (cracklings) through the mincer as fine as possible.
Once the dough has risen, roll it out very thin, spread it with greaves that are not too cold and wrap it in the way you make puff pastry. This is repeated at least three times. In between each time, let the dough rest for 10 to 15 minutes.
Now roll out the dough to a thickness of about one and a half centimeters. From this, the Pogatschen are cut out with a crab cutter, brushed with egg and then baked at high heat. You can also sprinkle the dough with bread crumbs and coarse salt before cutting. Another tip: Do not keep the dough too warm to rise!

Schmerkipferl (croissant)

400 g flour, 2 egg yolks, 2 tablespoons cream, 1 tablespoon sugar, 20 g yeast (softened in a little milk), some salt and wine (or sour cream) are made into a light dough on the cake board. It must be kneaded well until it no longer sticks to the board and hands. To rise, put the dough in a bowl (but do not heat it so it won’t rise too much). Meanwhile, 280 g of Schmer (pig belly fat) are put through the mincer. You should retain some of the 400 g flour.
This rest is now worked with a strong knife firmly into the Schmer, so that the dough becomes soft and elastic. Then roll out the dough into a one and a half cm thick and approx. 20 cm large square. Place the dough on the board, beat in the Schmer and treat like puff pastry. Let the dough rest three times, then use a hot knife to cut it into pieces of any size, let them rise a little and form them into croissants, fill them with jam, let them rise and bake them.

Kürbisstrudel (pumpkin strudel)

Put half a liter of lukewarm water, a tablespoon of vinegar, a little salt, an egg and as much flour into a sufficiently large bowl to keep the dough soft. All the ingredients are mixed well together. Then knead well on the pasta board, then divide into three pieces, form them into balls, cover with a bowl and let rest for 10 to 15 minutes. After this time the balls are rolled out the size of a plate, spread with lukewarm oil and let rest again for 10 to 15 minutes.
Peel the pumpkins, remove the seeds and grate coarsely. Then stretch the dough out on a large table on which is a tablecloth. The thick edge is stripped all around and formed into a ball, then covered again with the bowl. A quarter of the pumpkin is then spread on the dough surface. Sprinkle some oil, sugar, cinnamon and honey on top. Now the dough with the tablecloth is rolled up into a strudel and placed on a greased tray, smear with lard and bake at 200°C.
All the edges that have been laid down are now processed into a ball and treated like the first three parts. So you get four strudels out of the above mentioned mixture.
You can also use raw, grated apples mixed with sugar and cinnamon, cored sour cherries, curd cheese mixed with some salt and sugar or steamed cabbage to fill the strudel dough. Even grated poppy seeds or ground nuts are suitable.

Polsterzipf

Take 350 g flour, a heaped tablespoon of fat, a teaspoon of baking powder, half a tablespoon of salt, an egg and milk as needed. Baking powder and flour are sieved and mixed with the fat. Then add salt, egg and milk and knead together in a bowl. Knead on a pasta board until the dough is smooth. Then roll out, about 3 mm thick, cut squares with the baking wheel and, floating in the fat, bake until light brown. Polsterzipf were liked to be eaten with potato soup.

Krumbiretatschl

One kilogram of potatoes is boiled, then slightly cooled, peeled and grated. Add a little salt, an egg and so much flour that the dough is not too hard.
Mix well with a wooden spoon. Then take a heaped tablespoon from the mixture, form a ball from it and press it together with floured hands so that you get a Tatschel about 1 cm thick. Fry the Tatschel in hot fat. It can be served with tamato soup; it can also be coated with jam or sprinkled with cinnamon and sugar.

Crème-Pitte

First a good puff pastry is made. Add 300 g flour, 250 g butter, some salt, 2 egg yolks, 1/8 l cream and 1/8 l wine.
Make a dough out of a nut-sized piece of butter, flour and the other ingredients listed. Roll it out about 1 cm thick, spread it with the rest of the butter (you can also use Schmer), beat in the dough and let it rest; repeat this three times. Once this is done, divide the dough into two equal pieces and bake them on a baking tray at high heat.
For the filling, boil half a liter of milk with 6 tablespoons of sugar and a stick of vanilla. In another bowl we add 5 eggs, a tablespoon of flour, some corn starch and mix well. This mixture is then poured into the boiling milk and stirred until the mixture thickens.
When the cream has cooled, add a snow whipped from 5 egg whites. The puff pastry is now filled with the cream and then cut into cubes.
The surface can still be sprinkled with icing sugar.