Schwäbische Scherben ~ Swabish Shards

Schwäbische Scherben ~ Swabish Shards

Schwäbische scherben, or Swabish shards, are a fried, Swabian pastry sprinkled with powdered sugar. They’re eaten during the pre-Lenten fasnet (or fasnacht, or fastnacht, depending on the spelling). Larissa Veronesi, Tübingen resident and fellow blogger) encouraged me to try this recipe in the comments of my Welcome to Tübingen post, so I used her photo of the pastries she made at home as a guide: golden, diamond-shaped pieces of dough just slightly less done in the middle, dusted with confectioner’s sugar.

After searching around for a recipe (I keep typing rezept—German recipes are great teachers of vocabulary!), I discovered that there are fried treats eaten throughout Germany to celebrate the festivities (and to use up the fat in the home before Lent). In fact, the famous berliner, the jelly-filled doughnut sprinkled with confectioner’s sugar used to only be made as a treat for holidays. I’d read that the Swabian version of the fried pastry was similar to the berliner, except without a filling and traditionally made into a diamond shape.

Frying dough sounded very intimidating since I’d never done it before, but this actually has been the easiest recipe I’ve made thus far. It’s just as easy as making sugar cookies! I used this recipe from Lisa, which is in German and very easy to follow with Google Translate. I’ll provide the conversions for the ingredients below, as I’ve already done the work.

You’ll need:


  • 2 Eier
  • 50 g Zucker
  • 1 TL Vanilleextrakt
  • 2 EL saure Sahne
  • Prise Salz
  • 250 g Mehl
  • Zimtzucker zum Bestreuen

TL is an abbreviation for Teelöffel, which means teaspoon in English. EL is the abbreviation for Esslöffel which means tablespoon in English. All of this means, then:

  • 2 eggs
  • 3/8 cup (a little less than half a cup) sugar
  • 1 tsp. vanilla extract
  • 2 tablespoons sour cream
  • a pinch of salt
  • 2 1/4 cups flour
  • powdered sugar for dusting

I was expecting these to taste like fried dough or thin donuts, but they actually tasted more like chrusciki, Polish fried pastries—except slightly less crispy and a little bit denser inside (this may be just how I made them, without a deep fryer). Very good, very quick, and very easy. I recommend trying these.

Have you tried these pastries? What did they taste like to you?


Sinh Tố Bơ ~ Avocado Shake

Sinh Tố Bơ ~ Avocado Shake

The other night, I decided I’d stop by the grocery store and pick up some condensed milk for the Vietnamese avocado shake recipe I’d read about, as that is doable even without specialty ingredients. As I began making the shake, I wasn’t sure what to expect—I remembered really enjoying it before, but I didn’t remember the taste and just how good this shake is.

Continue Reading…



Join me as I generate random coordinates on the planet and attempt to learn to cook those regions' cuisines.

 Read more.

Live at home like a traveler.
—Henry David Thoreau

Top Posts & Pages

...and never miss a new recipe!