Liptauer spread is based on a soft sheep’s milk cheese called bryndza in the Slovak language. The dish probably came from the Province of Liptov, in the Tatra Mountains, within the old Austro-Hungarian Empire and was first made by sheep farmers. As Liptauer, it has traveled to neighboring regions of central Europe, including Germany, Austria, Italy, Serbia, Slovakia and Hungary.
An earthy, hearty and warming Italian-Austrian medley of fantastic aroma, a bit of work and effort, but absolutely worth it! Serve as a starter or main dish.
This delicious yeast coffee cake can be made with either cherries, plums or apricots. The almond paste is quite difficult to grate, as is suggested in the original recipe, so I cut it up into little chunks and interspersed it between the pieces of fruit. Rising time is included in the preparation time.
Make and share this Vanilla Crescent Cookies Vanillekipferl recipe from Food.com.
Make and share this Rehruecken recipe from Food.com.
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