Gefüllte Glücksschweinchen (Lucky Piglet Pastries)

Gefuelltes Gluecksschweinchen

Gefuelltes Gluecksschweinchen 2

I miss Germany and the UK, especially during the festive season of Christmas: the falling of the flurry snowflakes; the icy (sometimes bitter) coldness with ever plunging temperatures; the piping hot soup and snacks along the streets littered with Christmas lights; the lingering aroma of the warm brew of mulled wine. The cute piggy toys sold at the stalls of the German Christmas markets (Weihnachtsmärkte) are one of the things that I miss the most. In the eyes of the German-speaking lot, these pigs, otherwise known as the Glücksschwein(chen), are THE symbol of luck and prosperity,

One of the last souvenirs I brought back with me to Singapore from Frankfurt, Germany, was a bread recipe magazine entitled Brot backen. In it I found a delightful recipe that provided me with an opportunity to indulge and reminisce in the memories of the European winter wonderlands – Gefüllte Glücksschweinchen – literally ‘lucky piglets with fillings’. The photo in the recipe had piglets that looked as if they were screaming at me to bake them. Imagine that… there was no way I could resist their squealing shrills of excitement.


  • Plain flour (Mehl): 300g
  • Baking powder (Backpulver): 2 tsp
  • Cream or cottage cheese (Frisch- oder Hüttenkäse): 150g
  • Milk (Milch): 5 tbsp
  • Olive oil (Olivenöl): 6 tbsp
  • Salt (Salz): 1/2 tsp
  • Egg (Ei): 1
  • Pesto sauce (Pesto Genovese): 1/2 cup
  • Glaze (zum Bestreichen): 1 egg yolk + 1 tbsp milk (1 Eigelb + 1 EL Milch)
  • Black peppercorn, whole (schwarze Pfefferkörner, ganz): 24 pieces

Method (English):

  1. Preheat oven at 180 degrees Celsius.
  2. Mix flour and baking powder together.
  3. Mix in cheese, milk, oil, salt and egg. Knead till a soft and elastic dough forms.
  4. Roll out dough on a floured surface till 3mm thick.
  5. Cut out 3 big circles (7cm diameter) and 1 small circle (2cm) for each pig.
  6. Spoon 1 tsp pesto sauce onto center of 1 big circle, leaving the edge clean.
  7. Cut the 2nd big circle into four quarters. Place 1 quarter each on the top left and right of the big circle to form the pig ears. Leave the other 2 quarters for making another pig.
  8. Place the last big circle on top of the ears and sauce. Press down on the edges to bind.
  9. Glaze the middle of the circle with egg yolk mixture. Place the small circle on top of glaze to form the pig nose. Use a chopstick to press 2 nostrils into the nose.
  10. Press 2 peppercorns into the head, above the nose, to form the eyes.
  11. Glaze whole pig head with egg yolk mixture. Bake 15 – 20 min till golden brown.

Methode (auf Deutsch):

  1. Ofen vorheizen auf 180 Grad.
  2. Mehl und Backpulver mischen.
  3. Käse, Milch, Öl, Salz und Ei zugeben und zu einem elastichen Teig verkneten.
  4. Auf bemehlter Arbeitsfläche 3mm dick ausrollen.
  5. 3 große Kreise (7cm) und 1 kleiner Kreis (2cm) pro Schweinchen ausstechen.
  6. Auf einen großen Kreis 1/2 TL Pesto streichen, dabei etwas Rand frei lassen.
  7. Den zweiten großen Kreis vierteln und mit zwei als Ohren auf den Kopf (links und rechts) kleben.
  8. Den dritten großen Kreis auf die vorherige Kreise auflegen und fest andrücken.
  9. Mit der Eigelb-Milch den kleinen Kreis in die Mitte des gesichts aufsetzen. Mit Hilfe einer Stäbchen zwei Nasenlöcher darauf formen.
  10. Mit zwei Pfefferkörnern die Augen auf das Gesicht auflegen und andrücken.
  11. Das komplette Gesicht mit Eigelb-Milch bestreichen. Im vorgeheizten Backofen goldgelb backen.

Gefuelltes Gluecksschweinchen 3


  • Replace pesto sauce with peanut butter and peppercorns with raisins for a sweet and equally tasty alternative.
  • I added in the RUF butter-vanille essence which upped the fragrance of the baked pastry by tenfold. This would work great especially for a sweet (instead of savoury) version of the pastry.


  • This recipe was kindly adapted from Brot Backen, published by Backlust (Germany). It uses German quark – a type of curd cheese which is unavailable here. I used cream cheese in place of it, which worked perfectly well too.
  • You can also find the original recipe online.
  • In case you are wondering, this really is a mix between a pastry and a bread. It’s crispy outside and very soft and fluffy inside. Yummy!

Makes 12 medium-sized pieces

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