FOOD RESOURCE COLLEGE OF HEALTH AND HUMAN SCIENCES, OREGON STATE UNIVERSITY
DAMPFNUDELN (German pastry)
Excerpted from Montagne, Prosper. 1961. Larousee Gastronomique. The Encyclopedia of Food, Wine & Cookery. Crown Publishers, Inc., New York.
is a pastry. Dampfnudeln are usually served with stewed fruit or jam. The rounds can also be filled with a small spoonful of very thick apricot puree flavoured with rum. In this case, lift up the edges of each round, fold inwards and seal. The pastry are pout on a buttered baking sheet swith the join downward.
