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🇱🇺Luxembourg

Bouchée à la reine

Bouchée à la reine is a Luxembourg chicken-and-mushroom vol-au-vent in a crisp puff-pastry case.

🇱🇺Luxembourg

Fueskichelcher

Light carnival doughnuts fried and dusted with sugar during Luxembourg's Fuesend season.

🇱🇺Luxembourg

Luxembourg Bretzel

Bretzel

A sweet puff-pastry pretzel iced with sugar and studded with almonds, given as a courting gift on Bretzelsonndeg, the fourth Sunday of Lent.

🇧🇪Wallonia, Belgium

Pâté Gaumais

Pork marinated in wine, vinegar, shallot and thyme, then sealed in a pastry case and baked, eaten cold in slices.

🇱🇺Luxembourg

Quetschentaart

Damson halves stood upright and packed tight on a thin yeast or shortcrust base, baked so the fruit collapses and its juice caramelises.

🇱🇺Luxembourg Moselle, Luxembourg

Rieslingspaschtéit

Veal and pork forcemeat baked inside a pastry loaf with Riesling, set with a wine jelly that fills the gap as it cools.

🇱🇺Luxembourg

Verwurelter

Strips of enriched dough knotted or twisted, deep-fried and buried in icing sugar — the Carnival pastry of Luxembourg.

🇱🇺Luxembourg

Äppelklatzen

A whole cored apple filled with sugar and cinnamon, wrapped in pastry and baked until the fruit steams itself soft inside.