Chiächlini, Carneval speciality, Lötschental, Valais, Switzerland
  • Category


  • Difficulty


  • Nutritional value / pers.

    787 kcal

  • Total time

    271 min

  • Preparation time

    30 min

  • Cooking time

    1 min

  • Resting time

    240 min

Ingredients (8 people)


Makes about 50 pastries.

  1. Put eggs, sugar and vanilla sugar, candied lemon peel and salt in a bowl.

  2. Beat mixture slowly for five minutes, mix in melted butter and bergamot liqueur, and pour in cream and milk slowly.

  3. Mix in flour and baking powder, ideally sieved. Knead dough well.

  4. Set aside for at least four hours.

  5. Roll out to a thickness of 5 mm and cut into rough rectangles of 5 by 10 cm. Make two or three cuts in the middle of each one with a knife.

  6. Heat oil in a frying pan to 190 degrees and deep-fry rectangles for 10 to 15 seconds on each side until golden brown.

  7. Place on sheets of kitchen roll to drain and cool.

  8. Dust with icing sugar.

Recipe by: Laurent Hubert, Hotel Nest- und Bietschhorn, Blatten im Lötschental


Taste delicious both cold and warm.

Wine suggestion

Amigne flétrie