A classic Swiss cherry tomato tart with a flaky crust, roasted tomatoes, creamy Gruyère, and a rich, herby custard—perfect for brunch or a light meal. | From Poetic Road by Christine Loertscher – Swiss-inspired recipes and photography. < Back Swiss Tomato Tart (Tomatenwahe) Prep Time: 20 minutes Cook Time: 35 minutes Serves: 4-6 Servings Oct 24, 2025 Last updated: This recipe may contain affiliate links About the Recipe There’s something undeniably comforting about Wähe - the Swiss-style tarts I grew up eating. Whether they were sweet - loaded with juicy plums (Zwetschgenwahe ) or tender apple slices (Apfelwah e ) - or savory , like this cherry tomato and Gruyère version, Wähe was a staple in my childhood. My mom would make them often, effortlessly rolling out the dough and layering it with whatever ingredients we had on hand. Sometimes, it was as simple as a cheese Wähe , with its golden, bubbling top, while other times, it was a beautifully rustic fruit tart, finished with just a dusting of sugar. The smell of a baking Wähe instantly takes me back—back to afternoons spent in the kitchen, watching my mom work, impatiently waiting for the first warm bite straight from the oven. There’s a nostalgia in every slice, a connection to home and tradition that I still carry with me today. This Swiss Tomato Tart is a recipe that feels both nostalgic and timeless. It’s simple and comforting, with sweet roasted cherry tomatoes, nutty Gruyère, and a buttery, crisp crust that comes together effortlessly. Whether served for a relaxed weeknight dinner or a cozy Sunday brunch, it’s the kind of dish that always feels like home. For me, every bite brings back memories of childhood afternoons in the kitchen, waiting for that first warm slice straight from the oven. SKIP TO RECIPE CARD SKIP TO VIDEO Flavor Profile: Buttery & Savory: The crisp, golden crust adds richness to every bite. Sweet & Tangy: Roasted cherry tomatoes intensify in flavor, balancing the creaminess of the filling. Nutty & Complex: Gruyère cheese provides a nutty, slightly salty depth that pairs perfectly with the tomatoes. Herbaceous & Aromatic: Thyme and basil add a fresh, fragrant touch that enhances the dish. Texture Profile: Flaky & Crisp: The tart crust stays crisp even under the rich filling. Creamy & Velvety: The egg custard binds everything together with a smooth, silky texture. Juicy & Caramelized: The roasted cherry tomatoes burst with flavor, adding a juicy pop in every bite. Slightly Chewy & Gooey: The melted Gruyère forms a deliciously cheesy layer that ties everything together. Why You’ll Love This Recipe: Simple yet elegant – Perfect for a light lunch, brunch, or even a dinner party. Easy to customize – Swap the cheese, add veggies, or experiment with herbs. Minimal ingredients, maximum flavor – A handful of fresh ingredients create a well-balanced, delicious dish. Great for leftovers – Enjoy warm or at room temperature the next day. What You'll Love 1. Can I use a different cheese? Yes! While Gruyère is traditional for its nutty and savory notes, you can experiment with Emmental, Raclette, or even a mix of Gruyère and goat cheese for a tangy twist. 2. Can I prepare the tart ahead of time? Absolutely. You can make the crust and roast the tomatoes a day in advance. Assemble the tart before baking if you like, or store the components separately and combine them when ready to serve. If baked ahead, reheat gently in the oven to retain the crispness of the crust. 3. What if I don’t have a tart pan? A springform pan or even a pie dish will work just fine. Just be mindful that a different pan shape might affect baking times slightly. 4. How do I store leftovers? Keep any leftovers in an airtight container in the refrigerator for up to 2 days. Reheat in a low oven or enjoy it cold for a delicious next-day snack. 5. Can I freeze the tart? Freezing is generally not recommended because the custard filling can change texture upon thawing. If you must freeze, consider freezing individual slices rather than the whole tart. 6. How do I know when the tart is done? The custard should be set and slightly puffed up around the edges. You can insert a knife into the center—if it comes out clean and the cheese on top is golden and bubbly, your tart is ready. 7. Can I use cherry tomatoes without roasting them? Yes, you can. However, roasting helps to concentrate their sweetness and reduce excess moisture, ensuring that the tart remains crisp and not soggy. 8. What other herbs work well? While thyme is a classic choice, feel free to experiment with basil (especially as a fresh garnish), oregano, or even a hint of rosemary. Each herb will add its own unique aroma and flavor. 9. How should I prepare the cherry tomatoes? Halving the tomatoes is ideal. This not only helps in even roasting but also makes sure they are evenly distributed across the tart, delivering a balanced flavor in every bite. Frequently asked Questions Ingredints Explained Ingredients For the Crust: 1 ¼ cups (160g) all-purpose flour ½ tsp salt 6 tbsp (85g) unsalted butter, cold and cubed 3 tbsp cold water (or as needed) For the Roasted Cherry Tomatoes: 2 cups (about 300g) cherry tomatoes, halved 1 tbsp olive oil ½ tsp salt ¼ tsp black pepper ½ tsp dried thyme or oregano (optional) For the Filling: 1 tbsp Dijon mustard (optional, but adds great flavor) 1 cup (120g) Gruyère cheese, grated 2 large eggs ¾ cup (180ml) heavy cream or half-and-half ½ tsp salt ¼ tsp black pepper ¼ tsp ground nutmeg 1 tbsp fresh thyme leaves (or 1 tsp dried) 1 tbsp fresh basil, chopped (optional) 1 tbsp olive oil NEWSLETTER SIGN-UP Preparation Step 1: Roast the Cherry Tomatoes Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper. Toss the halved cherry tomatoes with olive oil, salt, black pepper, and dried thyme or oregano (if using). Arrange the tomatoes cut side up on the baking sheet. Roast for 15-20 minutes , until they are slightly shriveled and caramelized around the edges. Set aside to cool slightly. Step 2: Make the Crust In a bowl, mix the flour and salt. Add the cold butter and rub it into the flour with your fingertips until you get a crumbly texture. Gradually add cold water and mix just until the dough comes together. Form a disk, wrap it in plastic, and chill for 30 minutes . Step 3: Pre-bake the Tart Crust Preheat oven to 375°F (190°C) if not already preheated. Roll out the chilled dough on a floured surface and press it into a 9-inch (23cm) tart pan . Prick the base with a fork and pre-bake for 10 minutes . Step 4: Assemble the Tart Spread a thin layer of Dijon mustard on the pre-baked crust (optional but enhances flavor). Sprinkle half of the Gruyère cheese over the base. Arrange the roasted cherry tomatoes evenly over the cheese. Step 5: Make the Custard In a bowl, whisk together eggs, cream, salt, pepper, nutmeg, and thyme. Pour the mixture evenly over the tomatoes. Step 6: Bake the Tart Sprinkle the remaining Gruyère cheese on top. Drizzle with olive oil. Bake for 30-35 minutes , or until the custard is set and the cheese is golden. Step 7: Serve Let cool slightly, then garnish with fresh basil before serving. Enjoy warm or at room temperature with a side salad! Recipe Card Chef's Notes Storage Tips Recipe Card RECIPE VIDEO Newsletter SignUP

Classic creamy butter cookies from Switzerand with a sweet jam center.| From Poetic Road by Christine Loertscher – Swiss-inspired recipes and photography. < Back Spitzbuebe Cookies Prep Time: 40 minutes Cook Time: 10 minutes Serves: 36 cookies Dec 4, 2025 Last updated: This recipe may contain affiliate links About the Recipe Of all the cookies that make it into my holiday tins, Spitzbuebe are hands-down one of the most requested. These buttery, melt-in-your-mouth sandwich cookies with a jewel-like center of jam feel as festive as they are timeless. The name Spitzbuebe means “mischievous boy” in Swiss German—supposedly because the top cookie’s cutouts look like someone cheekily snuck a peek at the jam filling. While Vanillekipferl bring that delicate nutty crumble and Cinnamon Stars fill the house with warm spice, Spitzbuebe add a hint of elegance to the mix. They’re delicate, bright, and just a touch more refined—but still incredibly nostalgic. And while Schoggi Herzli lean deep into rich chocolate territory, these bring a buttery lightness and fruity contrast that rounds out any cookie plate beautifully. At home, we always made them with apricot or raspberry jam. I’m team apricot—it’s that perfect sweet-tart balance against the shortbread. Instead of the traditional powdered sugar dusting, I like to finish mine with a thin lemon glaze for a hint of citrus and a glossy finish. It's a tiny twist, but one that makes them feel extra special. Whether you go simple with circles or playful with cut-out shapes, these cookies are such a joy to bake and share. And trust me—they disappear fast. If you’re building out your cookie tray, you’ll also find this recipe in My Holiday Cookie Box ebook , along with other Swiss classics we love to bake year after year. SKIP TO RECIPE CARD SKIP TO VIDEO A Touch of Nostalgia : These cookies are steeped in tradition, bringing a charming slice of Swiss holiday cheer to your home. Playful and Fun : The whimsical cutouts make them as fun to bake as they are to eat. Kids especially love helping with the shapes! Versatile Flavors : While apricot and raspberry jam are classics, you can get creative with your favorite jams or even a chocolate filling. Perfect Balance : The buttery shortbread, tangy-sweet jam, and light lemon glaze come together in perfect harmony. Great for Sharing : Their beautiful presentation and irresistible taste make them ideal for cookie swaps, gifting, or holiday dessert platters. Adaptable Tools : No fancy cutters? No problem! Everyday kitchen items like a glass or straw work perfectly. Crowd-Pleaser : Even a big batch disappears fast—you might want to make extras! What You'll Love Q: Can I use salted butter instead of unsalted butter? A: Yes, you can use salted butter. Just omit the pinch of salt that would usually balance the sweetness. Q: Can I substitute the egg white in the dough? A: If you prefer not to use egg white, you can try a tablespoon of milk or cream to help bind the dough. However, the texture might be slightly different. Q: What other jams work well for the filling? A: While apricot and raspberry are traditional, you can use strawberry, blackcurrant, or even fig jam for a twist. Just make sure the jam isn’t too runny. Q: How do I prevent the cookies from spreading in the oven? A: Chill the cut-out dough in the fridge for at least 30 minutes before baking. This helps the cookies hold their shape. Q: What can I use if I don’t have a smaller cookie cutter for the cutouts? A: You can use a piping nozzle, bottle cap, or even a straw to create the smaller cutouts. Q: Can I freeze Spitzbuebe ? A: Yes! Freeze the baked cookies (without glaze or filling) in an airtight container. When ready to serve, thaw at room temperature, add jam, and glaze. Q: Can I make these cookies gluten-free? A: You can try substituting a gluten-free all-purpose flour blend. Make sure it’s one designed for baking, as it will help maintain the structure of the cookies. Q: Can I double the recipe? A: Absolutely! Just ensure your mixer can handle the increased dough volume. Q: How long do these cookies stay fresh? A: Stored in an airtight container, Spitzbuebe will stay fresh for up to a week. You can also refrigerate them for slightly longer shelf life. Q: Can I use another glaze instead of lemon? A: Definitely! A simple powdered sugar glaze with water, milk, or even a touch of almond extract works well. Frequently asked Questions Ingredints Explained Butter - The base of the dough. Room temperature gives that classic shortbread texture. Granulated sugar - Sweetens without making the dough too soft. Egg white - Helps bind without adding heaviness. Vanilla extract - Adds subtle warmth. Flour - Creates structure; the dough should be soft but workable. Jam (apricot or raspberry) - Tart jam cuts through the buttery richness. Powdered sugar + lemon juice (for glaze) - Your modern twist instead of powdered sugar dusting. Glossy, bright, and citrusy. Ingredients Dough: 1 cup + 2 tablespoons butter (250g, room temperature) 3/4 cup granulated sugar (150g) 1 large egg white 1 teaspoon vanilla extract 2 3/4 cups flour (350g) Filling: Apricot or Raspberry Jam Glaze: 1/3 cup powdered sugar (40g) 2–4 tablespoons lemon juice NEWSLETTER SIGN-UP Preparation In a large bowl, combine the butter and sugar. Mix until well combined. Next, incorporate the egg white and vanilla. Once smooth, add the flour bit by bit until you have a smooth dough. (As many of you know, I like to use my hands but if you have a nice fancy machine with a dough blade, that will do nicely as well). Put the dough in the fridge and chill for 30 minutes . Preheat your oven to 375F . Lightly flour your work surface and rolling pin so that the dough does not stick. Carefully roll out your dough until it is about 4mm thick. (I usually cut my dough into smaller chunks and roll it out in batches). Use a round cookie cutter (about 5cm big) and cut out your circles. (If you do not have a round cutter, you can also use a small drinking glass to form your circles). Make sure to make an even number of circles as you will need two for each cookie. Next, use a smaller cookie cutter to cut out a shape in the center of half the circles. If you do not have a small cookie cutter, the back of a piping nozzle works wonderfully! These cookies will be the tops. (The bottoms will be the ones that don't have the centers cut out). Place your cookie circles on a lined baking sheet. Bake for 10 minutes , or until lightly golden. Let cool completely before you fill and glaze them. Once cool, you can build your cookies! Take a teaspoon of jam and place it on top of one of the bottom cookies (no hole). Then place one of the top cookies on top and sandwich together. The final step is to glaze the top of the cookies. Make the glaze by mixing together the powdered sugar with the lemon juice. Start with two tablespoons of lemon juice and add until your reach your preferred consistency. I like mine just runny enough to be able to lightly paint the top. Careful though, when it comes to powdered sugar, a little juice goes a long way, so do a bit at a time. If ever you over-juice, you can always add in more powdered sugar to thicken it up again. Use a pastry brush (if you have one), to paint a thin layer of glaze on the tops of each cookie. Try to avoid painting over the hole in the center as you do not want to cover the beautiful jam. Let the glaze dry and serve! These are definitely always a favorite, so they do not last long in my house. But you can store them in an airtight container. For ideal freshness, consume within a week of making. Recipe Card Chef's Notes Keep the dough pale: Spitzbuebe aren’t meant to brown. Remove them from the oven as soon as the bottoms are lightly golden. Chill the dough: Even 15–20 minutes helps the shapes hold cleanly when you punch out the centers. Roll between two sheets of parchment if your kitchen is warm - the dough stays smooth and never cracks. Use a firm jam: If your jam is runny, cook it for 2–3 minutes to thicken. Thin jam leaks out. Glaze after they cool fully: Even a little warmth will cause the glaze to melt and streak. Assemble the next day if possible: The cookies soften slightly with the jam and become perfectly tender , just like the traditional Swiss version. Store uncovered for the first hour: This lets the glaze dry into that beautiful smooth finish. Storage Tips Store at room temp in an airtight tin 5–7 days Freeze assembled cookies up to 2 months Freeze unassembled cookies or dough up to 3 months Recipe Card RECIPE VIDEO Newsletter SignUP

Vibrant citrus of blood orange and the rich essence of cardamom, combine to create a velvety smooth and decadent creamy dessert.| From Poetic Road by Christine Loertscher – Swiss-inspired recipes and photography. < Back Blood Orange Panna Cotta Prep Time: 15 minutes Cook Time: 10 minutes Serves: 4-6 Servings Dec 31, 2025 Last updated: This recipe may contain affiliate links About the Recipe There’s something about panna cotta that never stops charming me. Maybe it’s the way it manages to be both elegant and effortless- like my Raspberry Coulis Panna Cotta , where the tart berries meet silky cream in perfect balance. Or maybe it’s the way it can carry flavor so gracefully, much like my Orange Poppy Seed Loaf , with its sunny citrus notes and subtle crunch. This version brings those two worlds together- the cozy spice of winter and the brightness of citrus- wrapped up in a dessert that feels as luxurious as it looks. It’s the kind of sweet that doesn’t shout for attention but always steals the show. And the best part? It’s deceptively simple. You’ll be stirring, chilling, and spooning your way to bliss before you know it. SKIP TO RECIPE CARD SKIP TO VIDEO Elegant but easy – This dessert looks restaurant-worthy but is actually so simple to make. It’s a no-fuss way to impress. Bright citrus twist – The blood orange juice and zest add a burst of tangy freshness that perfectly balances the creaminess. Warm spice – A gentle dose of cardamom brings a cozy, unexpected depth of flavor. Make-ahead magic – It’s the ideal dessert to prep the day before. No stress, just chill. Naturally gluten-free – No swaps needed—this one is gluten-free right out of the gate. What You'll Love Can I use regular oranges instead of blood oranges? Absolutely. Blood oranges add a stunning color and a slightly more floral flavor, but navel or cara cara oranges work beautifully if that’s what you have. What’s the texture supposed to be like? Creamy, smooth, and just set—like a soft, elegant jiggle when you spoon into it. Not rubbery or stiff. If it’s too firm, you may have used too much gelatin. Can I use agar agar instead of gelatin? You can, but it will change the texture slightly—agar sets firmer and doesn’t have quite the same creaminess. If you’re familiar with agar, substitute 1:1 by weight and bloom it as instructed on the package. Do I have to use whole milk? Whole milk helps keep things rich, but if needed, you can use 2%—just expect a slightly lighter texture. Avoid skim. Can I make it dairy-free? You can experiment with full-fat coconut milk or a combo of coconut cream and almond milk, but keep in mind the flavor and set will change. Be sure to taste as you go and adjust sugar and cardamom. How long does panna cotta need to set? It usually takes at least 4–6 hours , but overnight is even better. The longer it chills, the smoother the texture. Can I make the coulis ahead of time? Yes! It keeps well in the fridge for 4–5 days and can even be frozen. Just warm slightly before drizzling if it thickens. How do I unmold panna cotta cleanly? Dip the ramekin in hot water for about 10 seconds, run a knife gently around the edge, then invert onto a plate and give it a confident little shake. Frequently asked Questions Ingredints Explained Nothing here is complicated, but each ingredient plays an important role. Heavy cream & whole milk The combination keeps the panna cotta rich yet light enough to feel refreshing. Blood orange zest & juice Zest adds aroma, juice brings color and brightness. Straining the juice keeps the texture perfectly smooth. Cardamom Warm, floral, and subtle - it adds depth without competing with the citrus. Vanilla Softens the citrus and rounds out the creaminess. Gelatin Gives the panna cotta its signature wobble. Just enough to set, never rubbery. Ingredients For Panna Cotta: 2 cups heavy cream 1/2 cup whole milk 1/2 cup granulated sugar 1 vanilla bean, split and seeds scraped (or 1 teaspoon vanilla extract) 1 tablespoon ground cardamom 2 1/2 - 3 teaspoons gelatin powder 2 tablespoons cold water Zest of 2 blood oranges 1 cup fresh blood orange juice (strained) For Blood Orange Coulis (optional): 4-5 blood oranges, juiced 1/4 cup sugar (adjust according to taste) 1 teaspoon cornstarch (optional, for thickening) NEWSLETTER SIGN-UP Preparation For this recipe I like to begin by zesting and juicing the blood oranges. That way, the hardest part of the recipe is done. Over the years, I have used a variety of different zesters and graters and my favorite has remained to be my microplane . use it from zesting citrus to grating my parmesan or garlic. It works like a charm and I am never affraid of catching my fingers instead. For Panna Cotta: In a saucepan, combine the heavy cream, whole milk, sugar, vanilla bean (the scraped pod and seeds), and ground cardamom. Heat over medium heat, stirring occasionally, until it's just about to simmer. Do not boil . In a small bowl, sprinkle the gelatin over cold water and let it bloom for 5 minutes. Remove the saucepan from heat and add the bloomed gelatin to the warm cream mixture. Stir well until the gelatin is completely dissolved. Add the blood orange zest and fresh blood orange juice to the mixture and stir to incorporate. Strain the mixture through a fine-mesh sieve to remove any solids. Divide the mixture among serving glasses or ramekins. Allow them to cool to room temperature, then cover and refrigerate for at least 4 hours or until set (you can make these a day ahead and just chill overnight to ensure they get enough chill time). For Blood Orange Coulis: In a small saucepan, combine the blood orange juice and sugar over medium heat. Stir until the sugar is dissolved. If you want a thicker coulis, mix cornstarch with a tablespoon of cold water to make a slurry. Add it to the blood orange mixture and stir continuously until it thickens slightly. Allow the coulis to cool to room temperature, then refrigerate until ready to use. Serving: Once the panna cotta is set, spoon a layer of blood orange coulis over the top. Optionally, garnish with additional blood orange zest or slices. Serve chilled and enjoy your Blood Orange Cardamom Panna Cotta with Blood Orange Coulis! Recipe Card Chef's Notes Don’t let the cream boil - high heat can dull the citrus flavor. Straining the mixture is worth it for the smoothest texture. Chill overnight if you can; panna cotta sets beautifully with time. Use clear glasses if possible - the color is part of the charm. Storage Tips Store covered in the refrigerator for up to 3 days . Best served cold. Do not freeze - panna cotta loses its texture once thawed. 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Melt-in-your-mouth, buttery, crescent-shaped cookies with a delicate almond flavor and a dusting of sweet vanilla sugar.| From Poetic Road by Christine Loertscher – Swiss-inspired recipes and photography. < Back Vanillekipferl (Vanilla Crescents) Prep Time: 10 minutes + 30 minute chill time Cook Time: 10 minutes Serves: 30-40 Cookies Oct 23, 2025 Last updated: This recipe may contain affiliate links About the Recipe I didn’t grow up baking Vanillekipferl , but I always knew they were a Christmas classic. It wasn’t until adulthood that I gave them a try—and now they’ve earned a permanent spot in my holiday cookie lineup. (We’ve always made Cinnamon Stars every Christmas, so it only felt right to add a little crescent moon to the mix.) There’s something so comforting about these buttery, nutty little crescents dusted in vanilla sugar. They’re delicate, nostalgic, and just the kind of cookie that disappears faster than you'd expect. If you’ve tried my Pfeffernüsse or those soft, chewy Nussmakronen , you already know I have a soft spot for spiced and nutty European cookies. These fit right in. Whether you’re keeping an old tradition alive or starting a new one, Vanillekipferl bring just the right amount of magic (and melt-in-your-mouth goodness) to the season. SKIP TO RECIPE CARD SKIP TO VIDEO Melt-in-Your-Mouth Texture: These cookies are incredibly tender and buttery, making each bite a delight. Nutty Sweetness: The ground almonds (or hazelnuts) add a rich flavor that pairs beautifully with the vanilla. Make-Ahead Friendly: Vanillekipferl taste even better with time, making them perfect for holiday prep. Customizable: Easily adapt the flavor with hazelnuts or even a touch of citrus zest for a twist. Festive Simplicity: Their crescent shape and powdered sugar coating make them a holiday favorite that’s as beautiful as it is delicious. What You'll Love 1. Can I use a different nut instead of almonds? Yes! Hazelnuts are a great substitute and give the cookies a richer, slightly earthier flavor. 2. Can I make these ahead of time? Absolutely! These cookies taste even better after resting for a day or two, so they’re perfect for prepping ahead of holiday gatherings. 3. Can I freeze the dough or baked cookies? Yes. You can freeze the shaped dough crescents for up to 3 months and bake them fresh when needed. Baked cookies can also be frozen, but wait to dust them with powdered sugar until after thawing. 4. What if I don’t have vanilla sugar? You can make your own by storing a vanilla bean in a jar of granulated sugar for a few days or simply use a bit of vanilla extract mixed into powdered sugar. 5. Why are my cookies breaking? Vanillekipferl are delicate due to their buttery texture. Handle them gently, especially when warm, and allow them to cool completely before storing. Frequently asked Questions Ingredints Explained Ingredients 250g (2 cups) all-purpose flour 200g (1 cup) unsalted butter, softened 100g (½ cup) granulated sugar 100g (1 cup) ground almonds (or hazelnuts for variation) 1 tsp vanilla extract 50g (½ cup) powdered sugar (for dusting) NEWSLETTER SIGN-UP Preparation Step-by-Step Instructions on how to make Vanillekipfel In a large bowl, combine the flour, softened butter, granulated sugar, ground almonds, and vanilla extract. Mix until a soft dough forms. Divide the dough into two portions, wrap in cling film, and chill in the refrigerator for 30 minutes. Preheat the oven to 350°F (175°C) and line baking sheets with parchment paper. Remove the dough from the fridge and roll into small logs, about 2 inches (5 cm) long. Shape each log into a crescent and place on the prepared baking sheet. Bake for 10–12 minutes, or until the edges are just lightly golden. Be careful not to overbake. Allow the cookies to cool slightly, then gently coat them in powdered sugar while they’re still warm. Store in an airtight container once fully cooled. Tips: Ingredient Substitutions Ground Almonds: Substitute with ground hazelnuts for a richer, nuttier flavor. Use ground walnuts or pecans for a similar texture but a slightly different taste. For a nut-free version, try ground sunflower seeds or oat flour , though the flavor will vary. Vanilla Extract: Use vanilla bean paste for an even more pronounced vanilla flavor. Swap with almond extract (use sparingly, about ¼ tsp, as it’s stronger) for a slightly different twist. All-Purpose Flour: Replace with gluten-free all-purpose flour for a gluten-free version. Ensure it contains xanthan gum for binding. Butter: Substitute with plant-based butter for a dairy-free version. Use a high-fat option for the best texture. If using salted butter, omit the added pinch of salt from the recipe. Powdered Sugar (for Dusting): Mix powdered sugar with a touch of cinnamon or cocoa powder for a unique flavor twist. Use a sugar-free powdered sugar substitute for a low-sugar version. Flavor Additions If you’d like to get creative: Add a pinch of cardamom or cinnamon to the dough for a warm, spiced version. Grate in a bit of lemon zest or orange zest for a subtle citrusy note. Storage Tips: These cookies improve in flavor after a day or two, so make them ahead if possible! Room Temperature: Store the cookies in an airtight container at room temperature for up to 2 weeks . Separate layers with parchment paper to prevent the powdered sugar from rubbing off or cookies from sticking. Freezing: Before Baking: Freeze the shaped dough crescents on a baking sheet until firm, then transfer them to a freezer-safe container or bag. Bake from frozen, adding 1–2 minutes to the baking time. After Baking: Freeze the fully baked and cooled cookies (without powdered sugar) in an airtight container for up to 3 months . Dust with powdered sugar after thawing for the freshest look. Flavor Development: Like many holiday cookies, Vanillekipferl develop a richer flavor after a day or two. Store them in a cool, dry place to let the flavors settle. Moisture Control: Add a sugar cube or a piece of parchment paper to the container to help absorb moisture and keep the cookies crisp. Recipe Card Chef's Notes Storage Tips Recipe Card RECIPE VIDEO Newsletter SignUP

A fragrant and flavorful Vietnamese dish, featuring a rich broth, tender beef, and fresh herbs, a perfect comforting meal.| From Poetic Road by Christine Loertscher – Swiss-inspired recipes and photography. < Back Pho Noodle Soup Prep Time: 15 minutes Cook Time: 30 minutes Serves: 4-6 Servings Oct 23, 2025 Last updated: This recipe may contain affiliate links About the Recipe Pho soup holds a special place in my heart, not just as a delicious and comforting meal, but as a nostalgic connection to my childhood in Montreal. Growing up in this vibrant and multicultural city, I was fortunate to be surrounded by a diverse array of culinary delights. Among these, Pho soup quickly became one of my favorite take-out meals. The rich, aromatic broth, tender slices of beef, and fresh, crunchy bean sprouts create a harmonious blend of flavors and textures that I find utterly irresistible. Today I love making this a special lunch treat or as an easy healthy supper that I know my whole family will enjoy. SKIP TO RECIPE CARD SKIP TO VIDEO Authentic, Flavorful Broth : This pho soup is made with a deeply flavorful broth, simmered with aromatic spices like star anise, cinnamon, and cloves for a rich, authentic taste. Perfect Balance of Freshness and Warmth : With its warm, comforting broth and fresh toppings, each bowl is a satisfying balance of warmth, spice, and vibrant herbs. Customizable to Your Preferences : Add your favorite proteins—like beef, chicken, or tofu—and adjust the spice level to make the soup exactly how you love it. Great for Meal Prep : The broth can be made in advance and stored for a quick, flavorful meal anytime. Just reheat, add noodles, and top with your favorite ingredients. Nutritious and Light : Pho noodle soup is packed with nutrients from the broth, veggies, and herbs, offering a filling meal that’s light enough for any time of day. Perfect for Any Weather : Enjoy it steaming hot on a cold day or with extra fresh toppings during warm months for a refreshing twist. What You'll Love What type of noodles are best for pho? Rice noodles, especially flat rice noodles, are traditional for pho. They absorb the broth well and have a tender, silky texture that pairs perfectly with the soup. Can I make pho broth ahead of time? Yes! Pho broth actually tastes better when it’s made ahead and allowed to sit. Prepare it a day in advance, refrigerate, and reheat when ready to serve. What toppings should I add to pho? Classic toppings include fresh herbs (like basil, cilantro, and mint), bean sprouts, lime wedges, and thinly sliced chili peppers. Customize it with your favorites for added flavor and texture. Can I make a vegetarian version of pho? Absolutely! Use vegetable broth and add hearty vegetables like mushrooms, carrots, and tofu for a satisfying, plant-based option. How do I store leftover pho? Store the noodles and broth separately in the refrigerator to prevent the noodles from absorbing too much liquid. Reheat and combine just before serving for the best texture. Frequently asked Questions Ingredints Explained Ingredients 8 cups beef or chicken broth 1 onion, sliced 3-4 slices of ginger 2-3 star anise 3-4 cloves 1 cinnamon stick 1 tablespoon fish sauce 1 tablespoon soy sauce 1 teaspoon sugar 8 oz dried rice noodles 8 oz thinly sliced beef (eye of round or sirloin) Optional toppings: bean sprouts, Thai basil, cilantro, lime wedges, thinly sliced chili peppers, hoisin sauce, sriracha sauce NEWSLETTER SIGN-UP Preparation What Makes Pho So Special? Pho is more than just a soup; it's a cultural icon in Vietnam. Traditionally enjoyed as a breakfast dish, pho is now savored at all times of the day. The magic of pho lies in its broth, typically made from beef bones simmered for hours with a blend of spices like star anise, cinnamon, and cloves. This slow-cooking process extracts deep flavors, resulting in a broth that's both fragrant and flavorful. Health Benefits of Pho Pho is not just delicious; it's also packed with health benefits. The broth is rich in collagen, which is great for skin and joint health. The herbs commonly used in pho, such as cilantro and basil, are full of antioxidants and vitamins. Additionally, the rice noodles are gluten-free, making pho a great option for those with gluten sensitivities. Tips for Perfecting Your Pho at Home Start with Quality Ingredients: The quality of your ingredients can make or break your pho. Opt for fresh herbs, high-quality beef bones, and authentic rice noodles. Skim the Broth: If you are making your broth from scratch, regularly skim off any impurities that rise to the surface during the simmering process. This will help you to achieve a clear and clean-tasting broth. Customize to Your Taste: Pho is highly customizable. Add more herbs, lime juice, or even chili peppers to suit your taste preferences. Serve with Traditional Accompaniments: Pho is typically served with fresh bean sprouts, lime wedges, and a variety of herbs. Don't forget to add hoisin sauce and sriracha for that authentic touch. Let's get started! In a large pot, dry roast the onion and ginger slices until slightly charred. Add star anise, cloves, and cinnamon stick and continue to roast for a minute until fragrant. Pour in the beef or chicken broth and bring to a boil. Once boiling, reduce heat and let simmer for at least 30 minutes to allow the flavors to meld. While the broth is simmering, prepare the rice noodles according to the package instructions. Drain and set aside. Strain the broth to remove the solids and return the clear broth to the pot. Stir in fish sauce, soy sauce, and sugar. Adjust seasoning to taste. Divide the cooked noodles and sliced beef among serving bowls. Ladle the hot broth over the noodles and beef, ensuring they are fully submerged. Serve immediately with optional toppings on the side for diners to customize their bowls according to their preferences. Pairing Pho with Side Dishes While pho is often enjoyed on its own, pairing it with light Vietnamese side dishes like spring rolls or a fresh papaya salad can elevate your meal. These sides add texture and variety, complementing the warm, soothing nature of the soup. Pho: A Dish for All Seasons Pho isn't just a winter dish; its light yet nourishing nature makes it perfect for any season. In the summer, a bowl of pho can be refreshing, while in the winter, it's the ultimate comfort food. Conclusion Making pho noodle soup at home might seem daunting, but with the right ingredients and a bit of patience, you can create a bowl that rivals any restaurant. Whether you're new to Vietnamese cuisine or a pho aficionado, this dish is sure to become a favorite in your household. 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Banana butter pastry with a delicious cinnamon swirl. These rolls make for a delicious weekend breakfast or afternoon pick-me-up.| From Poetic Road by Christine Loertscher – Swiss-inspired recipes and photography. < Back Banana Cinnamon Rolls Prep Time: 20 minutes Cook Time: 30 minutes Serves: 12 Servings Oct 14, 2025 Last updated: This recipe may contain affiliate links About the Recipe Got a few overripe bananas hanging around and feeling like banana bread just isn’t going to cut it this time? I get it — I’ve been there too. And while I’ll never turn down a slice of my Classic Banana Bread , sometimes it’s fun to mix things up. That’s where these Banana Cinnamon Rolls come in. They’re soft, fluffy, and loaded with cozy banana flavor — like your favorite cinnamon bun met a banana muffin and decided to become best friends. The mashed banana in the dough keeps things super tender and naturally sweet, while the buttery cinnamon swirl gives you that classic comfort you expect from a roll like this. If you’ve already made my Banana Cinnamon Monkey Bread and are looking for your next go-to banana treat, this one’s definitely worth a spot in your weekend baking rotation. Perfect for brunch, a sweet snack, or even a breakfast-for-dinner kind of night. Let’s bake! You’re going to love these. SKIP TO RECIPE CARD SKIP TO VIDEO Soft, banana-infused dough – Ripe bananas add natural sweetness and moisture to the dough, giving these rolls a tender, almost brioche-like texture. Cozy and classic flavor combo – Cinnamon and banana are a natural match. Add a buttery, spiced swirl and you've got comfort in every bite. Perfect for weekend baking – These rolls feel special enough for brunch, holidays, or a lazy Sunday morning, but they’re simple enough for any time you need a sweet pick-me-up. Make-ahead friendly – Prep the dough the night before and bake them fresh in the morning for that bakery-style magic at home. A twist on tradition – A fun, unexpected variation if you've already made your share of banana bread or monkey bread and want something a little different. What You'll Love How ripe should my bananas be? The riper the better! Look for bananas with lots of brown spots — the softer and sweeter they are, the more flavor they’ll bring to the dough. Can I use instant yeast instead of active dry? Yes! Use the same amount (6 g), and you can skip the blooming step. Just mix it straight into the flour. Do I need to mash the bananas super smooth? Not necessarily. A few small banana bits are fine and actually add a nice texture to the dough, but avoid large chunks that might create uneven spots. Can I make the dough ahead of time? Absolutely. Once the dough is shaped and placed in your baking dish, cover it tightly and let it rise overnight in the fridge. In the morning, bring it to room temperature before baking. What frosting or glaze goes best with these? You can keep it simple with a classic vanilla glaze, or go richer with a cream cheese frosting. A drizzle of maple glaze or brown butter icing would also be incredible. How do I store leftovers? Cover tightly and store at room temperature for up to 2 days or in the fridge for up to 5. Reheat gently in the microwave or oven for that just-baked feel. Can I freeze them? Yes! You can freeze unbaked rolls after shaping (before the second rise), or freeze fully baked and cooled rolls. Just wrap well and reheat when ready to enjoy. Frequently asked Questions Ingredints Explained Ingredients Dough: 300–400 g ripe bananas, mashed (3–4 bananas) 240 g warm milk (1 cup) 6 g active dry yeast (2 tsp) 55 g brown sugar (¼ cup, packed) 60 g unsalted butter, melted (¼ cup) 3 g salt (½ tsp) 150 g eggs (3 large eggs) 480 g all-purpose flour (4 cups) Filling: 115 g unsalted butter, softened (½ cup / 1 stick) 65 g ground cinnamon (½ cup) 110 g brown sugar (½ cup, packed) 50 g granulated sugar (4 tbsp) 3 g salt (½ tsp) NEWSLETTER SIGN-UP Preparation In a small bowl, start making your dough by combining the warm milk and the yeast. Mix well and let sit for 15-20 minutes or until bubbles form (indication that the yeast is activating). In a separate bowl, use a fork to mash your bananas (the smoother the better). Add in the sugar, butter and salt. With a hand mixer or whisk, mix until smooth. One by one, add in the eggs making sure to incorporate them fully into the batter. Next, to the banana mixture bowl, add in the yeast mixture. Stir until well combined. Now it is time to sift in the flour insuring that there are no lumps one cup at a time. Whisk after each addition until you acheive a thick (slightly sticky dough). Cover the bowl of dough with a kitchen towel and let the dough rise for a minimum of 1 hour (or until the dough has doubled in size). In the meantime, you can prepare the cinnamon filling. In a small bowl, soften your butter by microwaving it for 20-30 seconds . You want it to be soft, but not melted. To the bowl of softened butter, add in the cinnamon, sugars and salt. Mix until you have a thick cinnamon butter paste. Once your dough has risen, deflate the dough by pushing down in the center of the dough with your fist. Punching down the dough this way will release any gas bubbles that have formed during the rising process and will allow the yeast, sugar and moisture to redistribute itself within the dough. Liberally flour your work surface as well as your dough and use a rolling pin to roll your dough out into a horizontal rectangle approximately 40cm x 25cm in size and 5mm thick. Use a rubber spatula to evenly spread your cinnamon mixture over the dough from end to end. Once the cinnamon filling has been spread it is time to form your rolls. I like to do so by taking the top edge of the rectangle and rolling it down towards me. You want to make the roll snug enough to stay together but not too tight either. If you find the dough sticky as you are working, simply dust with a little flour. Once you have a nice long roll, use a knife to cut it into 4-5cm (2") thick pieces. Lay each piece cut side down into a prepared baking dish (approximately 12 x 18 cm) . I have been using a casserole lasagna dish and it has worked beautifully. I grease it with a small amount of butter before laying the rolls inside. The rolls do not have to be flush together. In fact, a little bit of space inbetween will allow the rolls to have space for their second rise. Once the rolls are all laid out in the baking dish, cover and let sit for 30 minutes before baking. Preheat oven to 350F . Place your baking dish with the rolls onto the center rack and bake for 25-30 minutes until the rolls are golden brown and the center filling is bubbling. Let cool for 15 minutes and serve. These rolls are wonderful on their own, but if you feel like being extra indulgent go ahead and add a little sugar glaze overtop. To make the sugar glaze, simply stir together 1 cup of powdered sugar with 4-5 tablespoons of water. Enjoy! Recipe Card Chef's Notes Storage Tips Recipe Card RECIPE VIDEO Newsletter SignUP

Crunchy paprika flavored breadsticks inspired by the Swiss Zweifel Chips, made for summer aperos.| From Poetic Road by Christine Loertscher – Swiss-inspired recipes and photography. < Back Paprika Grissini Prep Time: 20 minutes Cook Time: 13 minutes Serves: 24 Bread Sticks Oct 23, 2025 Last updated: This recipe may contain affiliate links About the Recipe There’s something about snacky, crunchy, homemade things that just makes me happy. Whether it’s my Homemade Soft Pretzels (a weekend favorite around here) or those Crispy Onion Rings I tested way too many times, or my newest obsession-Crispy Mushroom Bites -there’s pure joy in the kind of food you can eat with your fingers and dip into something creamy. These paprika grissini fall right into that category. They’re inspired by my trips to Switzerland growing up, where paprika chips were the snack of choice. As a kid, I didn’t get the hype. Now? Total convert. That smoky-sweet flavor stuck with me, and eventually made its way into these crispy breadsticks. They're warm, salty, and just the tiniest bit spicy, perfect for pairing with a cold drink or scooping up creamy horseradish dip. They’re simple, satisfying, and the kind of thing I love to bake when I want something just a little special for apero hour. Hope you love them as much as we do. SKIP TO RECIPE CARD SKIP TO VIDEO They taste just like those cozy Swiss paprika chips—but homemade and snack board-worthy. Light, crisp, and perfect for dipping (or just eating straight off the tray).– That smoky-sweet flavor with a warm kick is seriously addictive. Perfect for apero hour, dinner parties, or a fancy snack situation at home. You get two dip options—creamy horseradish or whipped feta—because snacks should always come with choices. They’re easy to make, fun to twist, and even prettier to photograph. What You'll Love Can I use Greek yogurt instead of sour cream for the dip? Yes! Full-fat Greek yogurt works beautifully. It’s a bit tangier and thicker, so you can loosen it with a splash of lemon juice or a drizzle of olive oil if needed. What if I don’t have smoked paprika? You can still make them with sweet paprika only, but smoked paprika really adds that iconic chip-like depth. If you’re missing it, a tiny pinch of chipotle powder or liquid smoke can sub in a pinch. Are these spicy? They have a gentle warmth from the cayenne—not spicy, just enough to keep things interesting. Feel free to reduce or leave it out if you're making them for kids or spice-sensitive folks. Can I make the dough ahead of time? Yes! You can prep the dough and keep it in the fridge for up to 24 hours before shaping and baking. Just let it come back to room temp before working with it. How should I store leftovers? Once fully cooled, store grissini in an airtight container at room temp for up to 4–5 days. They’re best the day of, but you can re-crisp them in a low oven for a few minutes if needed. Can I freeze grissini? They’re not ideal for freezing after baking, but you can freeze the dough. Shape them from frozen, give them a little extra time in the oven, and you're good to go. Frequently asked Questions Ingredints Explained Ingredients Grissini 2 cups (250g) all-purpose flour (or half white, half spelt) ¾ cup (180ml) warm water 2 tbsp olive oil (plus more for brushing) 1 tsp instant yeast 1 tsp sugar 1 tsp sweet paprika ¾ tsp smoked paprika ½ tsp kosher salt ⅛ tsp cayenne pepper ¼ tsp garlic powder Topping (optional): Olive oil for brushing Extra paprika and salt for sprinkling NEWSLETTER SIGN-UP Preparation Dry ingredients with active dry yeast. Activate the yeast: In a bowl, stir the warm water, sugar, and yeast. Let it sit 5–10 minutes until bubbly and frothy. Mix the dough: In a separate large bowl, combine flour, both paprikas, salt, cayenne, and garlic powder. Add in the yeast mixture and olive oil. Mix until it forms a shaggy dough. Knead & rise: Knead on a floured surface for 5–7 minutes until smooth. Place in an oiled bowl, cover with a tea towel, and let rise in a warm spot for about 1 hour or until doubled in size. Shape the grissini: Preheat your oven to 400°F (200°C).Divide the dough into 20–24 small pieces and roll each into long thin sticks (around ¼-inch thick). Place on a parchment-lined baking sheet. Season & bake: Brush with olive oil and sprinkle with a bit of extra paprika and salt. Bake for 12–15 minutes until golden and crisp. Let cool fully for max crunch. Serve: Serve along side your favorite cheeses, cured meets and dipping sauce. See below for two of my favorites. These also make for perfect nibbles with soup or break them up for some fun crispy couton-like toppings in a salad. Creamy Horseradish Dip This is tangy, bold, and weirdly refreshing—especially next to the smoky paprika sticks. Ingredients: ½ cup crème fraîche or sour cream 2 tbsp mayonnaise 1–2 tsp prepared horseradish (to taste) 1 tsp lemon juice Salt & pepper to taste Optional: chopped chives or dill Instructions: Stir everything together and chill for at least 10–15 minutes before serving. Taste and adjust the horseradish depending on how fiery you’re feeling. Whipped Feta with Lemon & Thyme Creamy, tangy, and just a little fancy-feeling (without any effort). It cuts through the paprika beautifully and makes every bite feel like an apero hour in the Swiss Riviera (yes, that’s a thing 😉). Ingredients: 1 cup (150g) crumbled feta ¼ cup (60g) cream cheese or Greek yogurt 1 tbsp olive oil 1 tsp lemon zest 1 tsp lemon juice 1 tsp chopped fresh thyme (or a tiny pinch dried) Freshly cracked black pepper to taste Instructions: Toss everything in a blender or food processor. Blend until creamy and smooth. Spoon into a bowl, drizzle with more olive oil, and sprinkle with a few thyme leaves or lemon zest to serve. 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Cute sweet bread characters traditionally made for St. Nicolas Day.| From Poetic Road by Christine Loertscher – Swiss-inspired recipes and photography. < Back Grittibanz (Swiss Bread People) Prep Time: 1 hour Cook Time: 20-30 minutes Serves: 2 Servings Oct 14, 2025 Last updated: This recipe may contain affiliate links About the Recipe Growing up in Canada as a Swiss immigrant was a unique experience. I was very young when my parents left Europe, so most of my childhood was spent in Canada. However, my parents, especially my mother, made sure to preserve many Swiss traditions and share them with my brothers and me. One tradition I’ve always loved is Samichlaus —or St. Nicolas, as he’s more formally known. Celebrated on December 6th , Samichlaus visits the children of Switzerland, bringing a sack filled with nuts, chocolates, tangerines, and cookies —but only if the children have been good! Naughty kids? Well, they risk finding a bundle of sticks instead. In exchange for these treats, children often prepare little poems for Samichlaus and promise to behave in the coming year. You could say he’s the Swiss version of Santa Claus, but instead of arriving on a reindeer-drawn sleigh, Samichlaus travels with his donkey, Nuck , and his grumpy sidekick, Schmutzli . (Though, in my family, we skipped the Schmutzli part and just kept it to Samichlaus and Nuck!) In our home, Samichlaus didn’t make an appearance to hear our poems. Instead, we’d hear the jingle of his bell and find a large burlap sack waiting at the door. I can still vividly remember the smell of that burlap sack—it was magic to me. A side note: while Samichlaus comes in early December, Swiss children also receive gifts at Christmas. However, unlike North America’s Santa Claus, these gifts are delivered by the Christkind (Christ Child), an angel who arrives on Christmas Eve. The sound of a bell marks his departure—but that’s a story for another time. In celebration of Samichlaus, Grittibanz are made—little bread figures shaped from the same dough used for Zopf , a traditional Swiss braided bread. Decorated with raisins and pearl sugar, these sweet bread people can be enjoyed plain, with jam, or even with cold cuts and cheese. Growing up, not only was I excited about the treats in Samichlaus’ burlap sack, but I also loved seeing what creative Grittibanz figures my mother would make each year. Now, my daughters carry on the tradition, shaping and decorating their own Grittibanz (and, of course, I join in too). It’s one of those simple yet special traditions that connects us to our heritage and fills our home with joy each year. SKIP TO RECIPE CARD SKIP TO VIDEO A Festive Tradition: Grittibanz are a classic part of Swiss Samichlaus celebrations, bringing joy and warmth to the holiday season. 🎄 Fun for Kids: Shaping and decorating these bread figures is a hands-on activity the whole family will enjoy. Soft and Delicious: The dough is perfectly soft, lightly sweetened, and irresistible fresh out of the oven. Customizable: From decorations to subtle flavors like cinnamon or vanilla, you can make them your own. Perfect Pairing: Enjoy Grittibanz with a warm mug of hot chocolate or tea for the ultimate holiday treat. Nostalgic Joy: Whether you’re continuing a tradition or starting a new one, these little bread figures are sure to create lasting memories. 💕 What You'll Love Q: Can I use instant yeast instead of active dry yeast? A: Yes, you can substitute instant yeast. Use the same amount (40g or 2 ½ tablespoons) but skip the step of activating it in warm milk. Add it directly to the dry ingredients. Q: Can I make the dough ahead of time? A: Absolutely! You can prepare the dough the night before, let it rise in the fridge overnight, and shape the Grittibanz in the morning. Q: What if I don’t have pearl sugar? A: You can skip it or substitute with coarse sugar or even sprinkles for a fun twist. Q: Can I freeze Grittibanz? A: Yes, baked Grittibanz can be frozen. Wrap them tightly and freeze for up to 1 month. Warm them in the oven to enjoy! Q: Can I add flavors to the dough? A: Definitely! A touch of vanilla extract, orange zest, or a pinch of cinnamon would complement the holiday feel. Q: What can I use for decorating if I don’t have raisins or cranberries? A: Chocolate chips, nuts, or even small candy pieces can work for the eyes and buttons. Frequently asked Questions Ingredints Explained Ingredients Grittibanz Dough: 500g All-Purpose Flour (4 cups) 2.5dl Milk (warmed) (1 cup) 50g Butter (3 ½ tablespoons) 1 Egg 40g Yeast (2 ½ tablespoons active dry yeast or 1 cube of fresh yeast) 10g Salt (1 ¾ teaspoons) 20g Sugar (1 ½ tablespoons) Egg Wash: 1 Egg 3 Tablespoons Water Pinch of Salt Pinch of Sugar Decorating: Raisins or Dried Cranberries (as needed) Pearl Sugar (optional, as needed) NEWSLETTER SIGN-UP Preparation To make the dough, first combine the flour and salt in a large bowl. In a second microwaveable bowl, heat up your milk so that it is lukewarm (not hot). You can equally do this in a saucepan on the stove if you prefer. Add the yeast and sugar to the milk. Stir until combined. I let the milk mixture sit for about 10-15minutes, just to get the yeast activated. Pour the milk mixture into the bowl with the flour and add in the butter and egg. Use your hands to knead everything into a nice smooth dough. (If you find the dough is really sticking to your fingers, you can add a little more flour). Make the dough into a ball and let sit for 30-40 minutes or until the dough has doubled. I usually cover my bowl with a kitchen towel, but you can use clingwrap as well. Zopf dough posted previously. Only this one is slightly sweetened. Once your dough has risen, preheat your oven to 375F . Divide the dough into two equal halves. I usually cut away a third of each half, to use that portion of the dough to decorate and dress my little characters. The remaining 2/3 I use to make the body. I usually like to line a sheet pan and make my characters directly on it. That way, there is no fumbling around with the dough and risk of accidental breakage once the characters are assembled. To form the main body, cut slits on either side to make the arms and one slit down the center of the bottom to make the legs. From there, you can decorate as you wish. You can add hair, a hat, a scarf, belt, pants, whatever you like. Let your imagination loose! Once accessorized, make the egg wash by combining the egg with the water, salt and sugar. Mix well and use a pastry brush to coat the dough characters with an even layer. I find it is better to add the egg wash before any raisins or sugar, as it will help them stick. Also, the egg wash will give your Grittibanz a nice glossy golden finish. Once you have added the egg wash, you can complete your decorating of the characters with raisins and pearl sugar. Make sure to really sink the raisins into the dough so that they don't pop off during the baking process. (Repeat this process for the other half of the dough). Bake for 20-30 minutes or until the dough is cooked and they are beautifully golden. Serve with butter and jam or cheese and cold cuts along with the nuts, fruits and other goodies from Samichlaus. Recipe Card Chef's Notes Storage Tips Recipe Card RECIPE VIDEO Newsletter SignUP

With every bite, a harmony of rich molasses, honey sweetness, and a medley of spices that warm your palate with a cozy, festive embrace.| From Poetic Road by Christine Loertscher – Swiss-inspired recipes and photography. < Back Pfeffernüsse (German Spice Cookies) Prep Time: 15 minutes Cook Time: 12 minutes Serves: 24 Cookies Oct 23, 2025 Last updated: This recipe may contain affiliate links About the Recipe As I step into the kitchen, the air fills with the cozy smell of holiday spices – it’s Pfeffernüsse time. These little German spice cookies weren’t a part of my childhood traditions, but I do remember having them as treats here and there. Now, they’ve become a favorite in my family, and the kids get such a kick out of saying the name. I hope these cookies become one of those special things they’ll remember about festive gatherings and chilly winter evenings. The recipe feels like the kind that could’ve been passed down for generations. It’s simple but packed with flavor – molasses, honey, and a blend of warm spices that come together perfectly. The dough is a breeze to make, and letting it chill overnight deepens those flavors even more. Honestly, it’s great to have a make-ahead recipe during the busy holiday season. Rolling the dough into little balls is one of my favorite parts – yes, it’s sticky, but there’s something fun about getting your hands a little messy. And when the cookies are baking, the whole house smells incredible. That first bite always reminds me why I love these so much. The final dusting of powdered sugar makes them look like they’ve been plucked straight out of a snowy winter scene. Pfeffernüsse aren’t just cookies to me – they’re little bites of warmth and nostalgia. They connect the past with the present and make the holidays feel extra special. So, if you’re ready to fill your home with cozy aromas and your heart with holiday cheer, grab some molasses and let’s make some memories together. SKIP TO RECIPE CARD SKIP TO VIDEO Warm, Festive Flavor : The aromatic spices in Pfeffernüsse create a cozy, holiday feel that’s perfect for winter gatherings and festive treats. Perfect for Holiday Gifting : With their powdered sugar coating and unique flavor, these cookies make a thoughtful and traditional holiday gift. Delightfully Chewy Texture : As Pfeffernüsse cookies rest, they develop a chewy texture that’s wonderfully satisfying and makes each bite even more enjoyable. Easy Make-Ahead Cookies : Pfeffernüsse actually improve over time, making them an ideal choice for holiday baking in advance. Unique and Traditional : These cookies offer a unique, traditional taste that stands out from standard holiday cookies, adding a touch of European holiday tradition to your baking. Naturally Long-Lasting : Pfeffernüsse keep well for days, allowing you to enjoy their rich flavor throughout the holiday season without worrying about freshness. What You'll Love What are Pfeffernüsse? Pfeffernüsse are traditional German spice cookies known for their warm, aromatic blend of spices and slightly chewy texture. They're often coated in powdered sugar for a festive look. What spices are in Pfeffernüsse? Pfeffernüsse feature a mix of spices like cinnamon, cloves, ginger, nutmeg, and black pepper, giving them a unique, slightly peppery flavor that’s perfect for the holiday season. How do I store Pfeffernüsse cookies? Store them in an airtight container at room temperature for up to two weeks. The flavors actually improve as they sit, making them a great make-ahead option for the holidays. Can I make Pfeffernüsse gluten-free? Yes, simply replace the all-purpose flour with a 1:1 gluten-free flour blend to make this recipe gluten-free while maintaining its chewy texture. Why are Pfeffernüsse cookies sometimes hard? Pfeffernüsse can have a firm texture when first baked, but they soften over time as they sit in an airtight container. This allows the spices to deepen and the cookies to develop their signature chewiness. Frequently asked Questions Ingredints Explained Ingredients For the Cookies: 2 cups all-purpose flour (240 g) 1/2 teaspoon baking soda (2 g) 1/4 teaspoon ground white pepper (0.5 g) 1/4 teaspoon ground black pepper (0.5 g) 1/4 teaspoon ground cinnamon (0.5 g) 1/4 teaspoon ground cloves (0.5 g) 1/4 teaspoon ground nutmeg (0.5 g) 1/4 teaspoon ground allspice (0.5 g) 1/2 cup unsalted butter, softened (113 g) 1/2 cup molasses (120 g) 1/4 cup honey (85 g) 1/4 cup powdered sugar (30 g) 1 large egg (50 g) 1 teaspoon vanilla extract (5 g) For the Glaze: 2 cups powdered sugar (240 g) 2 tablespoons water (30 g) NEWSLETTER SIGN-UP Preparation I love making traditional recipes. Even though these were not a staple in our Christmas cookie box when I was growing up, they certainly are now. One of the best cookies (in my opinion) to serve along side a cup of tea. Just the right amount of sweet and spice to warm up your soul on a cold winters day. If you would like to know more about Pfeffernüsse, go check out my blog . But for now, let's get baking! Step-by-Step Instructions on how to make Pfeffernüsse: In a bowl, whisk together the flour, baking soda, white pepper, black pepper, cinnamon, cloves, nutmeg, and allspice. Set aside. In another bowl, beat the butter, molasses, honey, powdered sugar, egg, and vanilla extract together until well combined. Gradually add the dry ingredients to the wet ingredients, mixing until a dough forms. (The dough should be slightly sticky to the touch, it will firm up when chilled. However, if you are finding that the dough is too sticky and hard to handle- add a little bit more flour). Cover the dough and refrigerate for at least 1 hour (or overnight, this allows the flavors to mingle and develop). Preheat the oven to 325°F (163°C ) and line baking sheets with parchment paper. Liberally flour your work surface. Shape the dough into small balls, about 1 inch in diameter, and place them on the prepared baking sheets. (I like to roll my dough out into long snakes and then cut it into even sections which I then roll into balls). Bake for 12-15 minutes or until the cookies are set. Let the cookies cool, then dip them in the powdered sugar glaze. (I like to dip, let the glaze set and give them another dunking for a double glaze and to get the glaze to really look white). Enjoy! Tip: this dough can also be rolled out and used with cookie cutters. It is easier to work with when chilled, so if the dough starts to warm up too much and sticks to everything, simply pop it back into the refrigerator for 20 mins. and keep going. Recipe Card Chef's Notes Storage Tips Recipe Card RECIPE VIDEO Newsletter SignUP

A creamy, aromatic blend of vanilla, bergamot-infused Earl Grey tea, and a hint of sweetness from the whipped blackberry yogurt. | From Poetic Road by Christine Loertscher – Swiss-inspired recipes and photography. < Back London Fog Chia Pudding Prep Time: 15 minutes Cook Time: overnight Serves: 6-8 Servings Oct 23, 2025 Last updated: This recipe may contain affiliate links About the Recipe Earl Grey might have started as a cozy tea, but it’s definitely leveled up—now it’s showing up in all kinds of recipes, including this creamy, dreamy London Fog Chia Pudding . If you’ve tried my Pumpkin Spice Chia Pudding , you already know I have a soft spot for turning cozy drinks into wholesome breakfast treats. And honestly, tea and breakfast? They’ve always been best friends. This version gets a little fancy with a swirl of whipped blackberry yogurt layered right in. The tangy berries balance the floral, citrusy Earl Grey perfectly, and the yogurt adds this airy, velvety texture that makes each spoonful feel a little extra. It’s light, just sweet enough, and so pretty—those layers really do steal the show. If you're new to chia puddings or curious how these tiny seeds pull off their pudding magic, I wrote a post all about it—The Magical Transformation of Chia Seeds . Spoiler: it’s kind of wild how simple and versatile they are. Top it your own way, mix up the flavors, and have fun with it—because honestly, that’s half the joy of breakfasts like this. SKIP TO RECIPE CARD SKIP TO VIDEO Classic London Fog Flavor : This pudding combines the floral notes of Earl Grey tea with creamy vanilla, capturing the essence of a London Fog in a delicious, spoonable treat. Creamy and Satisfying Texture : The chia seeds create a thick, pudding-like consistency, making this dessert feel indulgent while being light and nourishing. Perfect for Breakfast or Dessert : Enjoy it as a refreshing breakfast option or a unique, elegant dessert that feels special yet easy to prepare. Naturally Gluten-Free and Vegan : With plant-based milk, this chia pudding is a naturally gluten-free and vegan option, suitable for various dietary preferences. Make-Ahead Convenience : Prepare it the night before, and you’ll have a flavorful, tea-infused treat waiting for you in the morning—great for busy days. Customizable Sweetness and Toppings : Add a drizzle of honey, fresh berries, or a sprinkle of vanilla bean powder for a touch of sweetness and an extra layer of flavor. What You'll Love What is a London Fog? A London Fog is a cozy drink made with Earl Grey tea, steamed milk, and a hint of vanilla. This chia pudding captures the same comforting flavors with a creamy, tea-infused base. How long should I steep the tea for the best flavor? For a strong Earl Grey flavor, steep the tea for at least 5-7 minutes. You can also use two tea bags for an extra robust taste. Can I make this chia pudding dairy-free? Yes! Swap the milk for your favorite plant-based option, like almond, oat, or coconut milk, for a creamy, dairy-free version. How long does London Fog chia pudding last? Stored in an airtight container in the refrigerator, this chia pudding can last up to 4 days, making it ideal for meal prep. Can I use sweetener in the chia pudding? Absolutely! You can add a touch of honey, maple syrup, or your preferred sweetener to the mixture before refrigerating for a slightly sweeter taste. Frequently asked Questions Ingredints Explained Ingredients Chia Pudding: 1/4 cup chia seeds 3/4 cup milk (almond milk, oat milk, or any milk of your choice) 1/2 cup strong brewed Earl Grey tea, cooled 2 tablespoons maple syrup or honey 1/2 teaspoon vanilla extract A pinch of salt Whipped Yoghurt 1 cup plain yoghurt 3/4 cup whipping cream 1/2 cup fresh berries of your choice (I used blackberries) 1 tablespoon maple syrup (or honey) NEWSLETTER SIGN-UP Preparation What is London Fog? A London Fog is a popular tea-based drink made with Earl Grey tea, steamed milk, and a hint of vanilla. The unique flavor profile of Earl Grey, which is infused with bergamot, pairs beautifully with the creaminess of milk and the sweetness of vanilla, creating a comforting and aromatic beverage. This recipe takes those beloved flavors and transforms them into a delightful chia pudding. Why Chia Pudding? Chia pudding is not only easy to prepare but also a fantastic source of omega-3 fatty acids, fiber, and protein. The chia seeds absorb the liquid, creating a thick, pudding-like consistency that's both satisfying and versatile. When paired with the flavors of a London Fog, chia pudding becomes an irresistible breakfast or snack. The Perfect Blackberry Whipped Yogurt The blackberry whipped yogurt adds a refreshing tartness that balances the creamy chia pudding. Blackberries are rich in antioxidants, vitamins, and minerals, making them a nutritious addition to this dish. By whipping the yogurt, you get a light and fluffy texture that feels indulgent without being heavy. Let's get started! This chia pudding is so good, it tastes like dessert for breakfast. I was recently introduced to this viral London Fog flavor combination and now I understand why everyone is making it. From desserts to breakfast, it's a flavor that works so well in all kinds of food formats. Drinks, cakes, cookies, puddings and oatmeal. Choose your dish. Brew the Tea : Brew a strong cup of Earl Grey tea and allow it to cool. Use 1-2 tea bags in 1/2 cup of hot water for a strong flavor. Let it steep for about 5-10 minutes and then cool it to room temperature. Mix Ingredients : In a mixing bowl, combine the chia seeds, milk, cooled Earl Grey tea, maple syrup or honey, vanilla extract, and a pinch of salt. Stir Well : Mix thoroughly to ensure the chia seeds are evenly distributed and not clumping together. Refrigerate : Cover the bowl and refrigerate for at least 4 hours, or overnight. Stir the mixture after the first hour to prevent clumping. Serve : Once the pudding has set and reached a thick, creamy consistency, give it a good stir and serve. You can top it with fresh fruit, granola, or a sprinkle of cinnamon if desired. I personally like to layer mine with a bit of yogurt and fruit. In this particular case I made some whipped yogurt with blackberries. If you have never had whipped yogurt before, I highly suggest you give it a try. It's like yogurt made out of clouds. I simply put about 1 cup of plain greek yogurt , and 3/4 cup whipping cream into a blender (I used my little Ninja Bullet blender) and whip it until you get a nice smooth consistency. Add whatever kind of berries or fruit you like to it. In this case I added blackberries because it is what I had on hand. I also like to add a tablespoon or so of honey or maple syrup just to sweeten it up ever so slightly. Et voila! Now you can go ahead and layer it with your Chia pudding. Why is London Fog so popular? Unique Flavor Profile : The combination of Earl Grey tea with its distinctive bergamot flavor, sweet vanilla, and creamy steamed milk creates a unique and comforting taste that stands out from other tea-based drinks. Aesthetic Appeal : The drink's creamy texture and the sophisticated presentation often garnished with a frothy top made it visually appealing and highly shareable on social media platforms like Instagram. Cultural Trend : As people increasingly sought out artisanal and specialty beverages, the London Fog fit well into the trend of exploring new, unique, and more refined tea experiences beyond the traditional offerings. Health Perception : Tea-based beverages are often perceived as healthier alternatives to coffee, appealing to health-conscious consumers looking for lower-caffeine options. Word of Mouth and Social Media : Influencers, food bloggers, and tea enthusiasts sharing their experiences and recipes on social media significantly boosted the drink's popularity, making it a trendy choice in cafes and at home. These factors combined to make the London Fog a viral sensation, appealing to a wide range of people looking for something new and comforting. Once you try it, you'll understand. Not only do I love the flavor or London Fog, I am obsessed with chia pudding. Not only is it delicious, it is also easy to make and chia seeds are super healthy. Chia seeds are packed with numerous health benefits, making them a popular addition to many diets. Here are some key benefits to chia seeds: Rich in Nutrients : Chia seeds are an excellent source of essential nutrients, including fiber, protein, omega-3 fatty acids, antioxidants, and various micronutrients such as calcium, magnesium, and phosphorus. High in Fiber : They are extremely high in fiber, which promotes digestive health, helps maintain a healthy gut, and can aid in weight management by promoting a feeling of fullness. Heart Health : The omega-3 fatty acids in chia seeds, particularly alpha-linolenic acid (ALA), can help reduce inflammation, lower blood pressure, and improve cholesterol levels, contributing to better heart health. Blood Sugar Regulation : Chia seeds can help stabilize blood sugar levels due to their high fiber content, which slows the absorption of sugar into the bloodstream, reducing the risk of spikes and crashes in blood glucose levels. Antioxidant Properties : Chia seeds are rich in antioxidants, which help fight free radicals in the body, potentially reducing the risk of chronic diseases and slowing the aging process. Bone Health : They are a good source of calcium, magnesium, and phosphorus, all of which are vital for maintaining healthy bones and preventing osteoporosis. Plant-Based Protein : Chia seeds provide a substantial amount of protein, making them an excellent addition to vegetarian and vegan diets to help meet protein needs. Versatile and Easy to Use : They can be easily incorporated into a variety of dishes, from smoothies and yogurt to baked goods and puddings, enhancing the nutritional value of meals with minimal effort. Incorporating chia seeds into your diet can be an easy and effective way to boost your overall health and well-being so creating a dessert like breakfast with this chia pudding is just win-win if you ask me. Recipe Card Chef's Notes Storage Tips Recipe Card RECIPE VIDEO Newsletter SignUP

A perfect blend of fluffiness and flakiness, infused with a rich sweet cinnamon swirl and topped with a heavenly powdered sugar glaze. | From Poetic Road by Christine Loertscher – Swiss-inspired recipes and photography. < Back Cinnamon Layered Scones Prep Time: 15 minutes Cook Time: 12 minutes Serves: 6-8 Scones Oct 23, 2025 Last updated: This recipe may contain affiliate links About the Recipe Let’s be honest—my first attempt at these scones was... ambitious. I had this vision of perfect cinnamon swirls tucked into buttery scone layers. What actually came out of the oven looked more like a cinnamon lava situation than anything photogenic. But kitchen flops often lead to the best breakthroughs, right? So I regrouped, re-tested, and here we are: Cinnamon Layered Scones. Flaky, fluffy, buttery—just like a good scone should be—but with a sweet cinnamon filling layered right inside. Think of it as a scone and a cinnamon bun had a delicious little baby. And of course, I couldn’t resist a simple glaze drizzle to finish them off. If you’re as into cozy, cinnamon-y things as I am, you’ll definitely want to check out my Classic Cinnamon Buns , my Banana Cinnamon Monkey Bread , and my Pumpkin Spice Chia Pudding while you’re here. These scones are everything I hoped for in round two—easy enough for a weekend bake, fancy enough for brunch guests, and perfect with a hot coffee and a good chat. Let’s make them! SKIP TO RECIPE CARD SKIP TO VIDEO Swirls without the stress – You get all the cinnamon bun vibes without the hours of proofing or messy rolling. Just layer, bake, and enjoy. That flaky scone texture – Buttery and tender with just the right amount of crisp on the edges. They’re dreamy straight from the oven. Perfectly spiced – That cinnamon filling hits the sweet spot—warm, cozy, and not too sugary. Great for brunch or gifting – These scones feel special without being fussy. Perfect for slow mornings, bake sales, or dropping off a little love to a friend. Glaze optional (but recommended) – The drizzle is simple and sweet and adds a beautiful finish, but these scones are just as tasty without it. What You'll Love Can I make the cinnamon filling ahead of time? Yes! Just store it in an airtight container at room temperature if using the same day. If chilled, bring it back to room temp before using so it stays spreadable—not too stiff, not too runny. Why shouldn't the filling be too pourable? Because this recipe layers the cinnamon mixture inside the scones (like a cinnamon roll meets a scone!), you want it thick and spreadable —not drippy. A pourable filling can seep out during baking and make a mess instead of those beautiful, gooey cinnamon layers. Can I freeze these scones? Absolutely. You can freeze the unbaked scones and bake from frozen—just add a few extra minutes to the bake time. Or freeze them baked and unglazed, then warm and drizzle when ready to serve. Can I use a different sugar for the filling? Brown sugar gives that classic cinnamon roll vibe, but you could use coconut sugar or maple sugar for a twist. Just note the texture may change slightly. Frequently asked Questions Ingredints Explained Ingredients For the Scones: 2 cups (250g) all-purpose flour ¼ cup (50g) granulated sugar 1 tablespoon (12g) baking powder ½ teaspoon (3g) salt ½ cup (113g) unsalted butter, cold and cut into small pieces ⅔ cup (160ml) milk 1 teaspoon (5ml) vanilla extract For the Cinnamon Filling: ¼ cup (57g) unsalted butter, melted ½ cup (100g) brown sugar, packed 2 tablespoons (15g) ground cinnamon For the Glaze: 1 cup (120g) powdered sugar 2 tablespoons (30ml) milk ½ teaspoon (2.5ml) vanilla extract NEWSLETTER SIGN-UP Preparation Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper. In a large bowl, whisk together the flour, sugar, baking powder, and salt. Add the cold butter to the dry ingredients and use a pastry cutter or your fingers to cut the butter into the flour mixture until it resembles coarse crumbs. In a separate bowl, mix together the milk and vanilla extract. Pour this mixture into the dry ingredients and stir until just combined. Turn the dough out onto a floured surface and gently knead it a few times until it comes together. Devide the dough into 3-4 equal sized pieces. Roll each piece into a 1cm thick slab. (Make sure to flour your work surface well before rolling out the dough. Since it is a delicate dough and has a lot of butter content, it can tend to stick when you work it). For the cinnamon swirl, mix together the melted butter, brown sugar, and ground cinnamon. Spread this mixture evenly over the surface of the first layer of dough. Then put the second layer on top and spread some more cinnamon mixture over the top. Place the final scone dough layer on top. Once all layers are together, cut the scone cake into equally sized triangles. Place the scones on the prepared baking sheet, leaving space between each wedge. Bake for 12-15 minutes or until they are golden brown. While the scones are baking, prepare the glaze by whisking together the powdered sugar, milk, and vanilla extract. Once the scones are done baking, drizzle the glaze over the warm scones. Allow them to cool slightly before serving. Enjoy your delicious Cinnamon Roll Scones! Recipe Card Chef's Notes Storage Tips Recipe Card RECIPE VIDEO Newsletter SignUP

This autumn Galette has a buttery crust, a hint of hazelnut and is ayered with sweet-tart apples for a warm, nutty richness in every bite| From Poetic Road by Christine Loertscher – Swiss-inspired recipes and photography. < Back Apple Hazelnut Galette Prep Time: 20 minutes Cook Time: 35 minutes Serves: 6-8 Servings Oct 23, 2025 Last updated: This recipe may contain affiliate links About the Recipe There’s something about apple season that always pulls me back into the kitchen—maybe it’s the crisp air, the changing leaves, or just the joy of baking with fruit at its peak. This Apple Hazelnut Galette is one of my favorite fall bakes, deeply inspired by my Swiss roots. Growing up, Swiss Apple Wähe was a staple in our home—simple, unfussy, and always made with love. This galette takes that same spirit and gives it a little twist. Here, a buttery, flaky crust hugs a rich, creamy hazelnut base, topped with slices of sweet-tart apples that bake into golden, caramel-kissed perfection. It has the rustic charm of my Swiss Apple Tart, the cozy spiced notes I adore in my Baked Apples , and the satisfying apple–nut pairing I leaned into with my Apple Marzipan Babka . And if you’re as apple-obsessed as I am, you might also love my Spiced Apple Donuts —perfect for when you want a bite-sized taste of fall. What I love most about this galette is how adaptable it is—it looks impressive, but comes together with minimal fuss. Serve it warm with a scoop of vanilla ice cream or a swirl of custard if you’re feeling fancy, or simply enjoy a slice with a hot cup of tea and a quiet moment. However you serve it, it’s a beautiful way to celebrate the season and bring a little Swiss-inspired comfort to your table. SKIP TO RECIPE CARD SKIP TO VIDEO Swiss-Inspired Flavors : This galette brings a unique twist with Swiss-inspired ingredients, like a hazelnut cream base, giving it an authentic yet approachable taste that's perfect for autumn gatherings. Easy and Rustic : No need for a pie pan or perfect crimping! This free-form galette is simple to assemble, making it a beautiful, rustic dessert without the fuss. Warm, Cozy Fall Flavors : With tart apples, hints of cinnamon, and a nutty hazelnut crust, each bite is filled with comforting, seasonal flavors that taste just like fall. Perfect for Any Occasion : Serve it warm with vanilla custard or ice cream for an impressive yet easy-to-make dessert ideal for family get-togethers, holidays, or a cozy night in. Customizable and Crowd-Pleasing : From choosing your favorite apples to adjusting spices in the filling, this galette is versatile and sure to impress both kids and adults alike. What You'll Love 1. Can I use a different type of flour for the crust? Yes, while all-purpose flour is recommended for a flaky crust, you can substitute part of it with hazelnut flour for extra nutty flavor. Alternatively, you can try a gluten-free flour blend if you need a gluten-free option, though the texture may be slightly different. 2. What are the best apples to use for an apple galette? Tart apples like Granny Smith, Honeycrisp, or Braeburn work best because they hold their shape and offer a nice contrast to the sweetness of the hazelnut cream. For a more complex flavor, you can mix apple varieties. 3. How do I make the crust extra flaky? Keep your butter and water very cold, and avoid overworking the dough. Cutting the butter into small pieces and chilling the dough before rolling it out will help achieve a flaky, tender crust. 4. Can I make the galette ahead of time? Yes! You can make the dough a day in advance and refrigerate it until you’re ready to assemble the galette. Once baked, the galette can be stored in the refrigerator for up to 3 days. Reheat it in a 350°F oven to revive the crust’s crispiness. 5. How should I serve an apple galette? For the best flavor, serve the galette warm with a scoop of vanilla ice cream or a drizzle of homemade vanilla custard. This pairing enhances the sweetness of the apples and adds a creamy contrast to the hazelnut base. 6. Can I freeze the apple galette? Yes, you can freeze an assembled but unbaked galette. Wrap it tightly in plastic wrap and foil, then freeze for up to 2 months. When ready to bake, add 10-15 minutes to the baking time. However, freezing after baking may cause the crust to lose its flakiness. 7. What makes this recipe Swiss-inspired? This galette is inspired by the Swiss apple wähe, a traditional apple tart often topped with a custard-like filling. The addition of hazelnut flour and the rustic approach to baking give it a Swiss touch, perfect for autumn flavors and gatherings. 8. How do I prevent the galette from becoming soggy? To prevent a soggy crust, add a thin layer of hazelnut cream to the base before layering the apples. This helps create a barrier that keeps the crust flaky. You can also sprinkle a bit of flour or ground nuts on the dough before adding the filling. 9. Can I add spices or other flavors to the hazelnut cream? Absolutely! A pinch of cinnamon, cardamom, or nutmeg can add warmth to the hazelnut base, complementing the apples beautifully. Just be cautious not to overpower the natural nutty flavor. 10.Can I use store-bought puff pastry for the crust? Yes, store-bought puff pastry is a convenient option for making an apple galette. It provides a light, flaky crust and cuts down on prep time, allowing you to focus on the filling and presentation. Just make sure to thaw the puff pastry according to package instructions before using it. Frequently asked Questions Ingredints Explained Ingredients For the crust: 1 1/4 cups (150g) all-purpose flour 1 tbsp sugar 1/2 tsp salt 1/2 cup (115g) cold unsalted butter, cubed 3-4 tbsp ice water For the hazelnut cream: 1/2 cup (60g) ground hazelnuts (hazelnut flour) 2 tbsp sugar 2 tbsp unsalted butter, softened 1 egg yolk 1/2 tsp vanilla extract 2 tbsp heavy cream (or milk) For the apple topping: 3 medium apples, peeled, cored, and thinly sliced 1 tbsp sugar 1/2 tsp cinnamon 1 tsp lemon juice Optional serving: Vanilla custard or vanilla ice cream NEWSLETTER SIGN-UP Preparation Make the crust : In a large bowl, whisk the flour, sugar, and salt together. Cut in the cold butter until the mixture resembles coarse crumbs. Slowly add ice water, one tablespoon at a time, and mix until the dough comes together. Form the dough into a disc, wrap it in plastic, and refrigerate for at least 30 minutes. Prepare the hazelnut cream : In a small bowl, mix together the ground hazelnuts, sugar, softened butter, egg yolk, vanilla, and heavy cream until you get a smooth, spreadable mixture. Set aside. Prepare the apples : In another bowl, toss the apple slices with sugar, cinnamon, and lemon juice. Roll out the dough : Preheat the oven to 400°F (200°C). Roll the chilled dough into a 12-inch circle on a lightly floured surface. Transfer the dough to a parchment-lined baking sheet. Assemble the galette : Spread the hazelnut cream evenly over the center of the dough, leaving a 2-inch border. Arrange the apple slices on top of the hazelnut cream. Fold the edges of the dough over the apples, overlapping slightly as you go. Bake : Bake the galette for 35-40 minutes, or until the crust is golden and the apples are tender. Serve : Allow the galette to cool slightly, then serve with a side of vanilla custard or a scoop of vanilla ice cream. 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