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This time, our historic housewife is serving Rhön Hutzelklöße. These consist of yeast dough and mostly dried pear slices. The dumplings were traditionally prepared on the Sunday after Ash Wednesday, on what is known as “Hutzelsonntag” in the Rhön, and were served warm with dried fruit juice or brown butter poured over them. However, they are also delicious at any other time of year, whether as a main course or as a dessert.