German recipe collection

German cottage cheese and oil pastry dough (Quark-Öl-Teig): a tender, no-butter base for fruit tarts, sweet rolls, and stollen made without yeast. Quick to mix and ready to roll in 20 minutes.

Homemade curd cheese from just milk and yogurt, no rennet needed. Culture the milk until set, then drain it through a cloth into a fresh, soft, tangy cheese. A simple German-style quark for spreads and baking.

Daetscher is a Franconian German potato flatbread made with yeast dough enriched with ground boiled potatoes and schmaltz, rolled thin, and topped with sour cream, butter, salt, and caraway seeds.

Traditional German Zwetschgenmus (damson plum cheese) slowly cooked for hours into a thick, spreadable fruit butter with just plums and water. No added sugar needed.

Saebrei is a traditional German skillet dish of flour cooked in butter until a golden crust (Schuepet) forms on the bottom, topped with browned onions in clarified butter.

Falscher Hase, a traditional German meatloaf stuffed with hard-boiled eggs, wrapped in bacon, and served with a sour cream pan gravy. A showpiece Sunday dinner.

Old-fashioned brown sugar drop cookies with cinnamon, clove, and orange zest, studded with raisins and chopped nuts. A German-style spice cookie that yields five dozen.

Frankfurter Kranz: a traditional German ring cake with three rum-soaked sponge layers, a rich egg-yolk buttercream filling, and a crunchy almond praline crown. The classic Frankfurt coffee-table cake.

German-style fruit salad with honeydew melon balls, orange slices, grapes, and walnuts layered over lettuce and dressed in a tangy yogurt-citrus dressing with a hint of ketchup.

Fruit tzimmes with mixed dried fruits, brown rice, and honey, thickened with a traditional einbren roux and broiled until golden. A warm Jewish holiday dessert.

Galatoboureko is a Greek custard pie of creamy semolina custard between golden phyllo layers, drenched in sweet syrup. Crisp on top, silky in the middle, Greek pastry at its finest.

Gefuellte Maultaschen, Swabian stuffed pasta triangles filled with smoked meat, sauteed bread cubes, and scallions, simmered and served in hot broth.

Traditional German rye sourdough starter (Sauerteig): a three-phase rye flour and water leaven built over 3 days for authentic German rye bread baking. Maintainable and long-keeping.

Giant German pancakes cooked in butter, sprinkled with cinnamon sugar and lemon juice, spread with berry jam, and rolled up. A traditional Pfannkuchen breakfast ready in 15 minutes.

There are many versions of this one. The following has been a favorite for years. To be truly German, it should be served warm with whipped cream on top.

German sweet chocolate cream cheese brownies swirl a tangy cheesecake layer through rich German chocolate brownie batter with nuts. Marbled bars in one pan, ready in under an hour.