Fattigman Recipes

Steps:

• 1. Beat egg yolks and salt until thick and light in color. Add in cream, sugar and butter. Mix well.
• 2. Add flour and cardamom to egg mixture. Mix well. Chill one hour.
• 3. Roll out 1/4 of the dough at a time, keeping the rest of the dough in the refrigerator. Roll a 1/16 inch thick rectangle. Using a fattigman cutter or a pastry cutter cut in 1 1/2-inch wide strips then cut diagonally at 4-inch intervals (making diamonds). Cut a 1 inch slit lengthwise in center of each piece. Slip one end of the diamond through the cut and pull through gently.
• 4. Fry a few at a time in hot oil (350*) for 1 to 2 minutes or until golden brown. Remove to paper towels with a slotted spoon. Sprinkle with powdered sugar.

Steps:

• Beat yolks and whites, salt and sugar together for 1/2 hour (I know -- but that's what the recipe calls for).
• Add cream and cardamom and stir together well; add butter, lemon extract and brandy.
• Add enough flour to make a dough stiff enough to roll out thinly.
• Place in refrigerator and chill overnight.
• Roll out thinly in small quantities; cut into diamond shapes.
• Cut a slit in the center of each diamond and pull one corner through.
• Preheat oil to 365°F and fry pastry to a delicate brown.
• Cool on paper towels and dust lightly with confectioner's sugar.

Steps:

• Beat eggs till light and fluffy. Add sugar and cream together with brandy (optional). Stir in the melted butter. Gently fold the whipped cream into the batter. Sift together the remaining dry ingredients and mix into the batter to form a soft dough. Wrap dough and chill for 1 hour or overnight. Roll the chilled dough (cut in half if space is limited) out on a floured surface to an 1/8" thickness. Cut the dough into elongated diamond shapes abour 1" wide by 3" long. Cut a 1/2" slit in the middle of each diamond (parallell to long side). Twist one corner of each diamond up through the opening make a knot. In bottom of heavy pot heat two-three inches of vegetable oil in the bottom of a heavy pot to 375º. Drop knots (making sure they are not crowed in pot) and fry until golden, turning when needed. Remove and drain on paper towels. Check oil temp before dropping in new knots to raise temp back up to 375º. Dust with powdered sugar and serve.

Steps:

• Beat together egg yolks and sugar.
• Whisk in cream.
• Stir in cognac and spices.
• Beat egg white until it's stiff and carefully stir into other ingredients.
• Mix in a little more than half of the flour.
• Let dough stand, covered and in a cool place, overnight.
• Use the remaining flour (as little as possible) for rolling out the dough; the less flour you use, the more tender the fattigman will be.
• Roll the dough out a little at a time and as thinly as possible.
• Use a fattigmann cutter to cut out diamond shapes.
• Make a small diagonal cut in the center of each diamond, and "thread" one point of the diamond through the cut.
• Heat lard to 350º F.
• Fry fattigman until golden brown.
• You must flip the fattigman to brown both sides.
• A chop sticks works great for this.
• Drain on paper towels.
• Best when 2 people work on these, one cutting/flipping and the other flipping in the hot oil.

Steps:

• Beat egg yolks with sugar until thick and yellow. Add cream, and flour mixed with baking powder and cinnamon or cardamom. Fold in the stiffly beaten egg whites and add more flour, enough to make a pliable dough.
• Chill. Roll out dough as thin as possible and cut into diamond shapes with knife or fluted pastry wheel. Make a slit in center of each diamond and pull the tip end of diamond through slit as far as it will go.
• Drop into hot oil or shortening (350 F). Fry like doughnuts, but only until very lightly browned. They cook almost as fast as they are put into the hot shortening, so they must be turned and taken out quickly. Drain on paper and sprinkle with sugar.

Steps:

• Beat together egg yolks and salt until thick and light.
• Beat in light cream, sugar and butter.
• Sift together flour and nutmeg. Add to egg yolk mixture with lemon rind.
• Mix well, then chill 1 hour.
• Roll out 1/4 of the dough at a time, keeping the remaining dough chilled.
• Roll 1/16 inch thick. Cut in 1 1/2-inch wide strips. Cut diagonally at 4-inch intervals. Make 1 inch slit lengthwise in center of each piece.
• Slip one end through the slit. Fry a few at a time in deep fat (350 degrees F) for 1 to 2 minutes or until golden.
• Remove from fat with a slotted spoon. Drain on paper towels.
• Sprinkle with confectioners' sugar. Store in an airtight container.

Steps:

• Beat egg yolks, sugar and salt in a large bowl until thickened.
• Beat in cognac & heavy cream.
• Stir in flour & cardamom until dough forms. Knead dough on floured work surface. Cover & chill 4-8 hours.
• Heat vegetable oil in deep fryer to 365 degrees. Roll dough out on floured work surface. Do this a little at a time and VERY thinly.
• Cut dough into strips, then into diamonds 2x4".
• Cut vertical slit in middle of each diamond and "thread" one end through slit.
• Fry cookies a few at a time. Flip as they rise to surface and cook until golden and lightly puffed.
• Drain on paper towels & let cool. Sprinkle with powdered sugar & serve.