Glarus pate
Glarner Pastete is a sweet pastry specialty from the Swiss canton of Glarus .
The Glarner pate is made from puff pastry and baked in a deep, round cake pan. It consists of a central part around which 8 to 24 parts are grouped like an Epiphany cake. The filling consists of plum puree or a marzipan-like almond mixture , which is sometimes a baker's secret recipe. The pie is closed with a pastry lid over the filling. Sometimes the pate is half filled with plum sauce and half with almond paste. As a decoration, the pate is often sprinkled with powdered sugar.
Pies, usually with meat filling, used to belong to the dishes of the noble people. When pies became popular in the poor Glarnerland in the 18th century through officers who returned from foreign military service, the meat was replaced by a purée made from dried apples or plums , and on festive occasions also by almonds. The peeling of the almonds was done in the family circle and there was incessant whistling and singing so that no expensive almonds were eaten.
In bakeries they are offered either as a single large pie or in a smaller form. The smaller “patties” have a diameter of about 7 centimeters and are also called beggeli (small basins).
Web links
- Glarner Pastete (Pastetä & Beggeli) in the database of Culinary Heritage of Switzerland