"Zwetschgendatschi"
(Prunes layered on a flat pizza like dough)
This is a typical southern German/Baverian finger cake.
Traditionally in my house is was served as a side to a hearty vegetable soup (no meat at all in the soup!!!).
It is often found in a "Biergarten", since it is a simple hearty
treat, but for sure a staple in any bakery in southern Germany.
These days I make it just for myself, my kids and some neighbors who enjoy the various "odd" German things I bake.
Ingredients: 500 gr. (about 1 lbs) flour
1 cup warm water
1/2 cube yeast
1 Tbs. sugar to help yeast
If you use dry yeast just follow package instructions to make your pizza
dough.
2 kg -3 kg or 4-6 lbs. prunes (may find a worm here and there
so always good to have more)
150 gr. butter or 1 stick
1/2 cup bread crumbs
1/2 cup brown sugar
Directions:
Prepare yeast dough by sifting the flour in large bowl, make a dent in the middle with your fist and add the yeast, sugar and water, let sit for 20 min. then mix / knead dough and add water as needed to get a nice soft yet dough and let rise for 1 hour or more until at least double the size.
Roll out like pizza dough and put on rectangular rimmed cookie sheet. Take a fork and poke it in the dough at various places not too many. This will allow the juice to soften the dough but not too much, which will allow you to eat it with a fork. It will not be so dry with the fork holes.
Wash prunes and take pits out by cutting in half length wise, pull prune open and take put out so the two sides are still attached to one another, cut slightly in with knife at the top of each half so you have 4 little peaks. Set with bottom (just halves) into dough at 45 degree angle, so they each overlap partially with the next row.
Mix room temp. butter with crumbs and sugar and sprinkle on top of prunes. You may make lesser or more crumble stuff, that is up to you and your taste for less sweet or more sweet/less calories or more calories.
Heat oven to: 200 C or 392 F
Bake for 30-35 min.
Serve at room temp. or slightly chilled with heavy whipped cream (or no whipped cream) and a ball of vanilla ice cream or both or none. I use at least the whipped cream. Since I do not have access to prunes a lot I indulge myself once I have them and I put all the effort in. One lives only once!
Should make about 2 sheets or 1 and 1/2 depending on your size sheet.
Freeze for weeks and defrost in microwave or at room temp. Put parchment paper in between layers when you freeze, just cut in pizza size portions.
If you have prunes left, freeze and use later once defrosted as desert with vanilla ice cream and whipped cream.
Extra dough may be frozen and turned into a pizza.
Enjoy! Guten Appetit.
(Prunes layered on a flat pizza like dough)
This is a typical southern German/Baverian finger cake.
Traditionally in my house is was served as a side to a hearty vegetable soup (no meat at all in the soup!!!).
It is often found in a "Biergarten", since it is a simple hearty
treat, but for sure a staple in any bakery in southern Germany.
These days I make it just for myself, my kids and some neighbors who enjoy the various "odd" German things I bake.
Ingredients: 500 gr. (about 1 lbs) flour
1 cup warm water
1/2 cube yeast
1 Tbs. sugar to help yeast
If you use dry yeast just follow package instructions to make your pizza
dough.
2 kg -3 kg or 4-6 lbs. prunes (may find a worm here and there
so always good to have more)
150 gr. butter or 1 stick
1/2 cup bread crumbs
1/2 cup brown sugar
Directions:
Prepare yeast dough by sifting the flour in large bowl, make a dent in the middle with your fist and add the yeast, sugar and water, let sit for 20 min. then mix / knead dough and add water as needed to get a nice soft yet dough and let rise for 1 hour or more until at least double the size.
Roll out like pizza dough and put on rectangular rimmed cookie sheet. Take a fork and poke it in the dough at various places not too many. This will allow the juice to soften the dough but not too much, which will allow you to eat it with a fork. It will not be so dry with the fork holes.
Wash prunes and take pits out by cutting in half length wise, pull prune open and take put out so the two sides are still attached to one another, cut slightly in with knife at the top of each half so you have 4 little peaks. Set with bottom (just halves) into dough at 45 degree angle, so they each overlap partially with the next row.
Mix room temp. butter with crumbs and sugar and sprinkle on top of prunes. You may make lesser or more crumble stuff, that is up to you and your taste for less sweet or more sweet/less calories or more calories.
Heat oven to: 200 C or 392 F
Bake for 30-35 min.
Serve at room temp. or slightly chilled with heavy whipped cream (or no whipped cream) and a ball of vanilla ice cream or both or none. I use at least the whipped cream. Since I do not have access to prunes a lot I indulge myself once I have them and I put all the effort in. One lives only once!
Should make about 2 sheets or 1 and 1/2 depending on your size sheet.
Freeze for weeks and defrost in microwave or at room temp. Put parchment paper in between layers when you freeze, just cut in pizza size portions.
If you have prunes left, freeze and use later once defrosted as desert with vanilla ice cream and whipped cream.
Extra dough may be frozen and turned into a pizza.
Enjoy! Guten Appetit.
Note:
Some recipes will use the metric system, others I may took the time to convert them or they are listed in both.
If you need to convert the grams, milliliters etc. to spoons, cups, pints, ounces being US, UK, AU or any other odd measuring amount, do not worry about 100 % absolutes. Being close is usually just fine.
Below is a link to a converter web page I like to use. But there are plenty more sites out there to pick from.
Some recipes will use the metric system, others I may took the time to convert them or they are listed in both.
If you need to convert the grams, milliliters etc. to spoons, cups, pints, ounces being US, UK, AU or any other odd measuring amount, do not worry about 100 % absolutes. Being close is usually just fine.
Below is a link to a converter web page I like to use. But there are plenty more sites out there to pick from.
Last updated: 8/17/2014