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Edelweiss Bavarian Pastries

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Abilene, TX
Edelweiss Bavarian Pastries

German Tortes, Cakes and Cookies. Home baked with care using traditional, authentic ingredients from generational Bavarian family recipes. Wilkommen!

Welcome to Edelweiss Bavarian Pastries! I started this little adventure as a tribute to my German Mom. She is now 87 years old, and no longer able to bake the wonderful treats that we so enjoyed growing up. One day awhile ago, she said to me, “Backen wir heute torten?” (Are we baking tortes today?). I said, of course we are! And so we did, (she likes to watch these days, and sometimes stir :-) )

, and for several days we savored that delectable Haselnuss Macronen Torte (Hazelnut Macaroon Torte, cover photo) for dessert. That got me thinking, why shouldn’t I continue to make these wonderful goodies from her generations of German family recipes so that we, and other folks can enjoy them too. And so it began…
The kuchen (cakes) and torten (tortes) keep well for a number of days, either covered at room temperature, or in the fridge (for those with buttercreams). The donuts are best eaten within a day or two, and I’d keep them in an open container at room temp to maintain the crisp exterior. The Rosetten (Rosettes) and Plaetzchen (cookies) keep very well in a tin at room temp for more than a week. As I am a one woman kitchen/oven, and most ingredients are imported and/or best obtained FRESH, ( :-) ), I would need several days’ advance notice of what you might want if you’re interested in something. Give me a call or drop me a note if you see something you’d like to try, and I look forward to providing you a bit of Bavarian flavor now and then. I’ll be adding new goodies as I go along, so check back often as well.

09/02/2016

Baking in the kitchen yesterday... Pecan Rosinenstollen (Pecan Raisin Fruitbread). A wonderful German traditional fruit bread with a Southern American twist! Rather than almonds in the bread, I used Pecans. Toasted to their fullest, nutty flavor, these organic pecans paired with juicy golden raisins make this Stollen extra tasty. A lightly crisp crust surrounds a buttery, rich crumb just chock full of nuts and raisins. Dusted heavily with a snowy confectioner suger (or iced with an almond icing sugar glaze for those that want a bit of extra sweetness), Mom’s traditional recipe got a Texas kick :-) A bit smaller than its Quarkstollen cousin, it serves 12 – 15, $25
Allergen information: Contains: Eggs, Wheat, Nuts, Milk

08/16/2016

Baking in the kitchen yesterday... Zitrone Torte (Lemon Torte). A fluffy, white cake with a wonderful hint of lemon through and through. Four layers iced with a creamy lemon buttercream. Just enough lemon flavor for the citrus lover, but not overdone. A refreshing and fun cake for any occasion. Serves 14 – 16, $36
Allergen information: Contains: Eggs, Milk, Wheat

08/05/2016

Baking in the kitchen yesterday... Banana Nuss Muffins (Banana Nut Muffins). A universal staple of the breakfast table. Banana Nut Muffins are a wonderful combination of healthy, wholesome breakfast and CAKE (yum). Extra moist and tender, with a little crunchy sugar crust on top, they can be sliced in half and spread with butter or jam without falling apart. They’re just as banana-y, and chock full of both walnuts and pecans as a slice of banana bread, but portable and ready to go! Serves 12, $18
Allergen information: Contains: Eggs, Nuts, Milk, Wheat

07/16/2016

Baking in the kitchen yesterday... Haselnuss Muffins (Hazelnut Muffins). A flourless muffin, made purely from one of the favorite nuts in Germany – the hazelnut. Toasted and ground finely, the hazelnuts give this muffin a wonderfully tender, moist and uniquely nutty taste and texture. Topped with a bit of sweet milk chocolate, these are a special breakfast treat! Serves 10, $15
Allergen information: Contains: Eggs, Nuts

07/11/2016

Baking in the kitchen today... Roter Samt Gugelhupf mit Frischkäseglasur (Red Velvet Bundt Cake with Cream Cheese Icing). Who doesn’t like an ultra moist, rich red velvet cake? It’s one of my favorites. This royal red cake is very tender and moist and I find it to actually be a bit lighter in texture than many cakes of its type. And who can resist cream cheese icing? Serves 16, $20
Allergen information: Contains: Eggs, Wheat Milk

06/18/2016

Baking in the kitchen yesterday... Gewurzkuchen (Spice Cake). Five different spices make this moist and aromatic cake a taste delight. Brown sugar instead of white sugar gives this cake an ever so slight caramel note and pairs wonderfully with the assortment of spices. Tender and flavorful, this cake needs no frosting , just a light dusting of confectioner sugar to show off it’s pretty exterior. Serves 16, $26
Allergen information: Contains: Eggs, Wheat, Milk

05/16/2016

Baking in the kitchen yesterday... Gewurzter Apfelkuchen (Spiced Apple Cake). A super moist, buttery cake with chunks of spiced apples throughout. This is a great little dessert with some ice cream or whipped cream, or as a snack and even breakfast. An icing sugar glaze with a hint of almond is drizzled over the top. Serves 16, $27
Allergen information: Contains Eggs, Wheat, Milk

04/27/2016

Going to their new home today.... A Sauerteig Bauernbrot (Sourdough Farmers' Bread) Boule & Batard.

04/25/2016

Baking in the kitchen today.... Haferflocken Plaetzchen (Oatmeal Cookies). We’re not talking the chewy, gooey Oatmeal Cookies we grew up with in the States. These delicate, buttery cookies are laced with a generous helping of sliced almonds. Light as air and oh so crisp! Once you start with these cookies you just can’t stop – they’re addictive! 3 dozen, $18.
Allergen information: Contains Nuts, Wheat

04/22/2016

Baking in the kitchen today…. Brombeere Kaffeekuchen (Blackberry Coffeecake). A delicate coffeecake with a swirl of tart, seedless blackberry preserves and crunchy toasted almonds inside. Sweet and rich, it’s the perfect slice with a cup of coffee or a glass of milk. It’s topped with a generous combination of white sugar icing, and blackberry icing and tons of those crunchy, toasted almonds. Serves 14 – 16, $28
Allergen information: Contains Eggs, Wheat, Milk

02/11/2016

Now why is it that almost every time someone asks me if I bake a particular item, that I immediately get HUNGRY for that item? The solution? I have to go make it :-) So, with that in mind..... Baking in the kitchen yesterday... Osterbrot (Easter Bread). There are many variations to this German, traditionally Easter, sweet bread. In our family, this is a soft, white loaf made in a “zopf”, or braid. With a texture that is somewhere between a cake and a bread, this loaf is lightly sweet and scented with lemon zest. It is not as heavy as a brioche; it is light like panettone bread from Italy, but not as tall, since it is not baked in a form. Like panettone, it is made with low protein flour, not bread flour, which gives this Easter bread the more cake-like texture. It is glazed with an egg wash and sprinkled with Turbinado sugar for a bit of a crunch on the browned crust. Wonderful when eaten warm from the oven, but crunches up fabulously from the toaster as well. A tad of unsalted butter and a sprinkle of cinnamon and this makes a superb cinnamon toast as well. Serves 14, $18
Allergen information: Contains Eggs, Wheat, Milk

02/09/2016

Baking in the kitchen yesterday... Karottentorte (Carrot Cake). Flavorful, soft, moist, juicy and of course nutty! This decadent torte is three layers of yum! A bit of crushed pineapple just makes this cake so moist and tasty. And who can resist a real cream cheese frosting topping each layer and surrounding the outside. Surprise! No walnuts in this carrot cake, it’s all pecans! Much richer in flavor and a better texture, the pecan makes this carrot torte extra special. Besides the pecans IN the torte, the top is dressed completely in these wonderful chopped nuts. Serves 14, $42
Allergen information: Contains Eggs, Wheat, Milk, Nuts

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Abilene, TX
79606

Telephone

(325) 725-7423

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