Kissinger (pastries)
A Kissinger is a croissant- shaped butter Danish pastry with a hazelnut filling, which is seasoned with cocoa and lightly sweetened (glazed with a boiled frosting ). Less often one speaks of a Kissinger roll . However, there are several different ways of preparing the specialty. For example, with a jam filling.
The tradition of the Kissinger croissant probably stems from the habit that during the spa stay in Bad Kissingen in the 19th century one did not have breakfast in the hotel, but rather on the first walk to the mineral springs . Fine bakers (Memmel, Zoll and Messerschmidt) from Bad Kissingen set up stalls in the town's spa garden, where various baked goods were offered. A good description of the public breakfast can be found in the travelogue of the American Abner Weyman Colgate from Bad Kissingen. The painting “The morning buffet of the confectioners in Kissingen (1893)” by Adolph Menzel has achieved particular fame . The morning hustle and bustle in the Kissinger Kurpark and the sale of baked goods are impressively recorded.
swell
- Carl Krackhart: New illustrated pastry book , 30. – 34. Tausend, Leipzig and Nordhausen 1911, page 270.
- Adolf Heckmann, among others: New large confectionery book , 3rd edition, Gütersloh 1951, page 52.
Web links
_804.jpg){kind=link}
- Recipe for Kissinger rolls
- Kissinger croissants at Slow Food (archive.org) ( Memento from August 16, 2012 in the Internet Archive )