What to do with leftover cookies?

Dürnbacherin recommends a yeast braid - with a recipe

Created: 01/17/2022, 10:00 am

By: Gerti Reichl

Maria Kordes from Dürnbach used leftover biscuits for the filling of her decorative yeast braid.

So nothing has to be thrown away.

© Thomas Plettenberg

If you still have leftover cookies in January, you usually stay on them.

Two nutrition experts from the Miesbach district explain how the leftovers can still be used sensibly.

Gmund/district

– Every housewife and every househusband in every household is probably familiar with this problem: During the Advent season, the freshly baked cookies are stacked in tins and taken to safety from family members who are snacking, so that there is a supply for Christmas.

Then the festival is over and no one wants the baked goods anymore.

In other words, it becomes dry and loses its taste.

What to do with leftover cookies in January?

District farmer Hupfauer advises freezing the cookies in good time

"Freeze" is Marlene Hupfauer's spontaneous tip. She should know, because as a trained housekeeper, experienced cook and, on top of that, district farmer of the Bavarian Farmers' Association as well as organic farmer with a farm in Osterwarngau, she knows all about the recycling of food. Even before Christmas, Hupfauer revealed the recipe for a caramelized quince chutney to our readers as part of the "Adventskalender" series - now we're asking their advice again. And it comes promptly: "Because the ingredients such as butter and eggs don't keep forever, but maybe four weeks, you should either eat the Platzerl soon or freeze them quickly," recommends Marlene Hupfauer. Freezing has the advantage that you always have a sweet part available, "even with ice cream."that you could crumble the baked goods, if the filling is suitable, and use them as a base for a cake. "You could also use the cookies for a tiramisu," the farmer's wife suggests.

Maria Kordes from Dürnbach has a suitable recipe ready

Maria Kordes from Dürnbach has a recipe ready for anyone who still has useable leftovers.

The 27-year-old is a trained confectioner and business economist for nutrition and supply.

With her training and skills, Kordes supports the district farmer in the “School for Life” project weeks.

Kordes brings the students closer to agricultural and household topics - one focus: using food correctly and using leftovers as tasty dishes.

For the leftovers from Christmas, Maria Kordes suggests a yeast plait with a filling.

"You can really use all kinds of cookies for this - whether with chocolate, nuts or marzipan," says the woman from Dürnbach.

In addition, the preparation of the traditional pastry is very simple.

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This is how the yeast plait with Platzerl filling works:

Ingredients:

For the yeast dough: 0.5 cubes of yeast, 40 g sugar, 2 tbsp water, 250 g flour, 0.5 tsp salt, 1 egg yolk, 125 g milk, 40 g soft butter;

cocoa

, 1 egg white, 50 g milk, lemon if necessary

Preparation:

Mix yeast with sugar and water in a bowl.

Add the remaining ingredients and knead the mixture into a smooth yeast dough for about ten minutes.

Cover and let the dough rise for about an hour.

For the filling, break up the biscuits and stir in the cocoa, egg white and milk.

Roll out the dough to about 40 by 40 centimeters.

Spread the pastry with the cookie filling.

Then form the sheet of dough into a roll, cut it in the middle and twist the strands of dough around each other to create a plait.

Bake at 170 degrees (top and bottom heat) for 45 minutes.

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