Austrians make something very similar (they may even make that same cake, only I have not encountered it yet) - they don't use cream cheese, though, but something a little lighter and similar to the Italian ricotta cheese, it's called farmer's cheese in the USA, Topfen in Austria, and Quark in Germany). They put the filling on a square of brioche dough, then they lift and fold the corners together over the filling, formen "Taschen", bags, and call the result "Topfengolatschen".
How wonderful you are taking your camera with you more often! :-)
Austrians make something very similar (they may even make that same cake, only I have not encountered it yet) - they don't use cream cheese, though, but something a little lighter and similar to the Italian ricotta cheese, it's called farmer's cheese in the USA, Topfen in Austria, and Quark in Germany). They put the filling on a square of brioche dough, then they lift and fold the corners together over the filling, formen "Taschen", bags, and call the result "Topfengolatschen".
ReplyDeleteHow wonderful you are taking your camera with you more often! :-)