SC - german/prussian recipe, help needed

[Decker, Terry D.]

Sounds like Krapfen to me.  In this case, take a look at the Shrove Tuesday
Doughnuts from Sabina Welserin.  It's recipe 173 at:

http://www.best.com/~ddfr/Medieval/Cookbooks/Sabrina_Welserin.html

Bear 


> Any way,
> these cheese "biscuits" are actually in form closer to
> to a fried pie.  The recipe has two parts, one for the
> crust, which is very similar to pie crust, and the
> other part is for the filling, which is simply a
> sweetened hoop cheese.  After rolling out the crust,
> you cut rounds of dough, place a heaping spoonful
> of hoop cheese in the center and then fold the crust
> together and press the dough together with a twist to
> keep the ends from separating and fry them on a
> griddle until both sides have browned.  They are
> served warm, with a sprinkling of sugar on top of
> them.
> 
> Huette
> 
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