Recipes

Ponscheggla, traditional sweet pastry with rye bread, from the Saas valley

Name: Ponscheggla, traditional sweet pastry with rye bread, from the Saas valley
Prep time: 1 h
Cook time: 4 min
Total time: 2 h 4 min
Yield: 8
Ingredients: 2 kg flour; 300 g sugar; 6 eggs; 250 g cooking butter; 5 dl Valais white wine; 2 dl schnapps; 1 kg Valais rye bread AOP, crumbled; 750 g sugar; 2 untreated lemons; 300 g jam (red elderberry jelly); groundnut oil for frying

Category
Dessert
Difficulty
Intermediate
Nutritional value / pers.
573 kcal
Total time
124 min
Preparation time
60 min
Cooking time
4 min
Resting time
60 min

Preparation

Makes about 50 pastries.

Mix butter, eggs, sugar, wine and schnapps.
Add flour until mixture has consistency of a firm dough.
Knead dough until it no longer sticks and set aside for an hour.
For the filling, mix crumbled rye bread, sugar and jam.
Add juice and zest of both lemons.
Roll out dough and cut into small squares of 5 by 5 cm.
Place a portion of filling on each square, fold together edges and trim into ovals. Take care that ends are well sealed so that filling does not spill out.
Heat groundnut oil to approx. 180 degrees and fry filled pastries for 3-4 minutes until golden.

Recipe by: Family of Martina Zurbriggen, Saas-Almagell