Salzburger Nockerln, or “Salzburg Dumplings,” is a sweet soufflé or omelet that resembles three or more golden church domes in a baking dish. It is an easy recipe that is great breakfast or brunch idea as well as a dessert. I make vanilla sugar by putting a vanilla bean in a container with sugar, it sits in my pantry…. you could either buy vanilla sugar already made or just add real vanilla extract to the sugar. This is especially good with Vanilla Sauce, warm Chocolate Sauce, or cold Strawberry Sauce.
If you ever have the pleasure to come to a family or friends gathering in Iceland you will be able to try this. If you think your chances are not that high for that, try it for yourself. This is such an easy crowd pleaser, you will be amazed! 12 ounces are about 340 grames which makes 1-2 packages. I prefere it not to be too rich. You can use plain cream cheese or cream cheese with herbs. You can leave the ham and use sliced and panfried mushrooms instead. If you want the sandwhich to be higher, only pour half of the mixture onto the bread, then add onother layer of bread and finish as stated below.
Make and share this Scheiterhaufen recipe from Food.com.
This traditional recipe is normally served with Kirschsosse or Vanillesosse. This is from my grandmother’s recipe box.
This is a deliciously moist and dense bread, full of nuts and fruit, that keeps very well. Kletzenbrot is traditionally baked on St. Thomas Day (December 21). Then it is wrapped and stored in the fridge until Christmas Eve. The story goes, if you cut into the bread before Christmas, you will grow donkey’s ears! ‘Kletzen’ are sweet, dried pears. Cooking time includes a one and a half hour rising time for the bread.
