{"id":6262,"date":"2013-12-06T08:47:20","date_gmt":"2013-12-06T00:47:20","guid":{"rendered":"http:\/\/peepor.net\/pint\/blog\/?p=6262"},"modified":"2014-04-17T10:19:06","modified_gmt":"2014-04-17T02:19:06","slug":"gefullte-glucksschweinchen-lucky-piglet-pastries","status":"publish","type":"post","link":"https:\/\/peepor.net\/pint\/blog\/?p=6262","title":{"rendered":"Gef\u00fcllte Gl\u00fccksschweinchen (Lucky Piglet Pastries)"},"content":{"rendered":"<p style=\"text-align: justify;\"><em><strong><img loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-7244\" alt=\"Gefuelltes Gluecksschweinchen\" src=\"https:\/\/peepor.net\/pint\/blog\/wp-content\/uploads\/2013\/12\/Gefuelltes-Gluecksschweinchen.jpg\" width=\"700\" height=\"524\" \/><\/strong><\/em><\/p>\n<p style=\"text-align: justify;\"><img loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-7242\" alt=\"Gefuelltes Gluecksschweinchen 2\" src=\"https:\/\/peepor.net\/pint\/blog\/wp-content\/uploads\/2013\/12\/Gefuelltes-Gluecksschweinchen-2.jpg\" width=\"700\" height=\"463\" \/><\/p>\n<p style=\"text-align: justify;\">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 (Weihnachtsm\u00e4rkte) are one of the things that I miss the most. In the eyes of the German-speaking lot, these pigs, otherwise known as the <em>Gl\u00fccksschwein(chen)<\/em>, are THE symbol of luck and prosperity,<\/p>\n<p style=\"text-align: justify;\"><!--more--><\/p>\n<p style=\"text-align: justify;\">One of the last souvenirs I brought back with me to Singapore from Frankfurt, Germany, was a bread recipe magazine entitled <em>Brot backen<\/em>. 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 &#8211; Gef\u00fcllte Gl\u00fccksschweinchen &#8211; literally &#8216;lucky piglets with fillings&#8217;. The photo in the recipe had piglets that looked as if they were screaming at me to bake them. Imagine that&#8230; there was no way I could resist their squealing shrills of excitement.<\/p>\n<p style=\"text-align: justify;\"><em><strong>Ingredients<\/strong><\/em>:<\/p>\n<ul>\n<li style=\"text-align: justify;\">Plain flour (<em>Mehl<\/em>): 300g<\/li>\n<li style=\"text-align: justify;\">Baking powder (<em>Backpulver<\/em>): 2 tsp<\/li>\n<li style=\"text-align: justify;\">Cream or cottage cheese (Frisch- oder <em>H\u00fcttenk\u00e4se<\/em>): 150g<\/li>\n<li style=\"text-align: justify;\">Milk (<em>Milch<\/em>): 5 tbsp<\/li>\n<li style=\"text-align: justify;\">Olive oil (<em>Oliven\u00f6l<\/em>): 6 tbsp<\/li>\n<li style=\"text-align: justify;\">Salt (<em>Salz<\/em>): 1\/2 tsp<\/li>\n<li style=\"text-align: justify;\">Egg (<em>Ei<\/em>): 1<\/li>\n<li style=\"text-align: justify;\"><strong><a title=\"Making Basil Pesto Sauce The Nuttiest Way\" href=\"https:\/\/peepor.net\/pint\/blog\/?p=6140\" target=\"_blank\">Pesto sauce<\/a><\/strong> (<em>Pesto Genovese<\/em>): 1\/2 cup<\/li>\n<li style=\"text-align: justify;\">Glaze (<em>zum Bestreichen<\/em>): 1 egg yolk + 1 tbsp milk (<em>1 Eigelb + 1 EL Milch<\/em>)<\/li>\n<li style=\"text-align: justify;\">Black peppercorn, whole (s<em>chwarze Pfefferk\u00f6rner, ganz<\/em>): 24 pieces<\/li>\n<\/ul>\n<p><strong><em>Method (English)<\/em><\/strong>:<\/p>\n<ol>\n<li style=\"text-align: justify;\">Preheat oven at 180 degrees Celsius.<\/li>\n<li style=\"text-align: justify;\">Mix flour and baking powder together.<\/li>\n<li style=\"text-align: justify;\">Mix in cheese, milk, oil, salt and egg. Knead till a soft and elastic dough forms.<\/li>\n<li style=\"text-align: justify;\">Roll out dough on a floured surface till 3mm thick.<\/li>\n<li style=\"text-align: justify;\">Cut out 3 big circles (7cm diameter) and 1 small circle (2cm) for each pig.<\/li>\n<li style=\"text-align: justify;\">Spoon 1 tsp pesto sauce onto center of 1 big circle, leaving the edge clean.<\/li>\n<li style=\"text-align: justify;\">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.<\/li>\n<li style=\"text-align: justify;\">Place the last big circle on top of the ears and sauce. Press down on the edges to bind.<\/li>\n<li style=\"text-align: justify;\">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.<\/li>\n<li style=\"text-align: justify;\">Press 2 peppercorns into the head, above the nose, to form the eyes.<\/li>\n<li style=\"text-align: justify;\">Glaze whole pig head with egg yolk mixture. Bake 15 &#8211; 20 min till golden brown.<\/li>\n<\/ol>\n<p><strong><em>Methode (auf Deutsch)<\/em><\/strong>:<\/p>\n<ol>\n<li style=\"text-align: justify;\"><em>Ofen vorheizen auf 180 Grad.<\/em><\/li>\n<li style=\"text-align: justify;\"><em>Mehl und Backpulver mischen.<\/em><\/li>\n<li style=\"text-align: justify;\"><em>K\u00e4se, Milch, \u00d6l, Salz und Ei zugeben und zu einem elastichen Teig verkneten.<\/em><\/li>\n<li style=\"text-align: justify;\"><em>Auf bemehlter Arbeitsfl\u00e4che 3mm dick ausrollen.<\/em><\/li>\n<li style=\"text-align: justify;\"><em>3 gro\u00dfe Kreise (7cm) und 1 kleiner Kreis (2cm) pro Schweinchen ausstechen.<\/em><\/li>\n<li style=\"text-align: justify;\"><em>Auf einen gro\u00dfen Kreis 1\/2 TL Pesto streichen, dabei etwas Rand frei lassen.<\/em><\/li>\n<li style=\"text-align: justify;\"><em>Den zweiten gro\u00dfen Kreis vierteln und mit zwei als Ohren auf den Kopf (links und rechts) kleben.<\/em><\/li>\n<li style=\"text-align: justify;\"><em>Den dritten gro\u00dfen Kreis auf die vorherige Kreise auflegen und fest andr\u00fccken.<\/em><\/li>\n<li style=\"text-align: justify;\"><em>Mit der Eigelb-Milch den kleinen Kreis in die Mitte des gesichts aufsetzen. Mit Hilfe einer St\u00e4bchen zwei Nasenl\u00f6cher darauf formen.<\/em><\/li>\n<li style=\"text-align: justify;\">Mit zwei Pfefferk\u00f6rnern die Augen auf das Gesicht auflegen und andr\u00fccken.<\/li>\n<li style=\"text-align: justify;\"><em>Das komplette Gesicht mit Eigelb-Milch bestreichen. Im vorgeheizten Backofen goldgelb backen.<\/em><\/li>\n<\/ol>\n<p style=\"text-align: justify;\"><a href=\"https:\/\/peepor.net\/pint\/blog\/wp-content\/uploads\/2013\/12\/Gefuelltes-Gluecksschweinchen-3.jpg\"><img loading=\"lazy\" decoding=\"async\" class=\" wp-image-7243\" alt=\"Gefuelltes Gluecksschweinchen 3\" src=\"https:\/\/peepor.net\/pint\/blog\/wp-content\/uploads\/2013\/12\/Gefuelltes-Gluecksschweinchen-3.jpg\" width=\"700\" height=\"397\" \/><\/a><\/p>\n<p><em><strong>Tricks<\/strong><\/em>:<\/p>\n<ul>\n<li style=\"text-align: justify;\">Replace pesto sauce with peanut butter and peppercorns with raisins for a sweet and equally tasty alternative.<\/li>\n<li style=\"text-align: justify;\">I added in the <strong><a title=\"RUF Butter-Vanilla Baking Essence\" href=\"http:\/\/www.germanshop24.com\/products\/German-Food\/Baking-Ingredients\/RUF-Butter-Vanilla-Baking-Flavoring.html\" target=\"_blank\">RUF butter-vanille essence<\/a><\/strong> 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.<\/li>\n<\/ul>\n<p><em><strong>Disclaimers<\/strong><\/em>:<\/p>\n<ul>\n<li style=\"text-align: justify;\">This recipe was kindly adapted from <strong><a title=\"Brot Backen\" href=\"http:\/\/www.shop.oz-verlag.de\/27\/?aid=5357&amp;acode=ag65672&amp;cid=964\" target=\"_blank\"><em>Brot Backen<\/em><\/a><\/strong>, published by Backlust (Germany). It uses German quark &#8211; a type of curd cheese which is unavailable here. I used cream cheese in place of it, which worked perfectly well too.<\/li>\n<li style=\"text-align: justify;\">You can also find the <strong><a title=\"Back Backen Gef\u00fcllte Gl\u00fccksschweinchen\" href=\"http:\/\/www.so-schmeckts.de\/rezepte\/gefuellte-gluecksschweinchen\" target=\"_blank\">original recipe<\/a> <\/strong>online.<\/li>\n<li style=\"text-align: justify;\">In case you are wondering, this really is a mix between a pastry and a bread. It&#8217;s crispy outside and very soft and fluffy inside. Yummy!<\/li>\n<\/ul>\n<p style=\"text-align: justify;\"><em><strong>Serving<\/strong><\/em>:<br \/>\nMakes 12 medium-sized pieces<\/p>\n<div id=\"wp_fb_like_button\" style=\"margin:5px 5px 5px 0;float:left;height:40px;\"><script src=\"https:\/\/connect.facebook.net\/en_US\/all.js#xfbml=1\"><\/script><fb:like href=\"https:\/\/peepor.net\/pint\/blog\/?p=6262\" send=\"true\" layout=\"button_count\" width=\"450\" show_faces=\"true\" font=\"verdana\" action=\"like\" colorscheme=\"light\"><\/fb:like><\/div>","protected":false},"excerpt":{"rendered":"<p>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 &hellip; <a href=\"https:\/\/peepor.net\/pint\/blog\/?p=6262\">Read more<\/a><\/p>\n","protected":false},"author":3,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_monsterinsights_skip_tracking":false,"footnotes":""},"categories":[79,94],"tags":[229,78,267,276],"class_list":["post-6262","post","type-post","status-publish","format-standard","hentry","category-german","category-pastry","tag-baked","tag-christmas","tag-pesto","tag-pig"],"aioseo_notices":[],"aioseo_head":"\n\t\t<!-- All in One SEO 5.0.1.1 - aioseo.com -->\n\t<meta name=\"description\" content=\"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. 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