Struwen

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Struwen
Typical Struwen

Struwen (Low German, also Struven or Strüvken , Ölgekläppkes or Oilkräppkes , Püfferchen or Püffelkes ) are yeast pancakes that are traditionally eaten on Good Friday , especially in the Münsterland , but also in areas of the Lower Rhine .

The word Struwen is derived from the Old Saxon word "struva". It means something like "something frizzy", "something frizzy". Words such as "Strubbel", "Struwwel" and "Strubbelig" (as in "Struwwel-" or "Strubbelpeter") or "Sträuben" are related in linguistic history.

The Struwen are documented for the first time in a document written in Latin from the year 1090. In it, Bishop Erpho von Münster, on the occasion of a dispute between the abbess and the canons of the Freckenhorst monastery , that the nuns on various holidays, such as Christmas, Easter and Pentecost that a dish should be served with dinner that is commonly called "struva" by the people. Since in later times Struwen meant a pancake, this can also be assumed for the time the certificate was drawn up.

Today struwen are usually only fried or baked as a Lent on Good Friday. Good Friday was not mentioned in the 11th century document.

Struwen usually consist of yeast dough to which raisins are usually added. Flat cakes are formed from the dough and fried on both sides in the pan. Depending on the taste, struwen can be sprinkled with sugar and cinnamon before consumption . Often apple or plum compote is served with it.

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