I think my grandmother made these. They were a lot like Paczkis (pronounced poonchkey at least in the Windsor-Detroit area) like you said. The difference was that Grandma's were much denser, kind of like a hockey puck, and a bit smaller. I went to the link you have Monika. The article talks about the writer thinking that apricot jam is the original filling in her opinion. This helps explain why my mom was so stuck on apricot jam from toast to these krapfen, cookie filling and palacintas. Apricots and apricot jam were revered at the same level as zwetschken (qwetsche). My mother made these things too, that had a zwetschken (prune plum) in the middle and some kind of floppy thin dough around it. I think they were deep fried and were a lot of work to make. One time she made us a whole bowlful, and the lady that cleaned my house found them in the fridge and thought they were rotted cooked potatoes and threw them all out! I never had the guts to tell my mom. -- Darlene http://www.dvhh.org/membership/associates.htm#D Monika via DONAUSCHWABEN-VILLAGES wrote: > I'm a new subscriber and missed the original thread but I'm surprised > that people aren't familiar with krapfen. My mother and grandmother > always made the filled ones for fasching (fat Tuesday) when they are > called faschingskrapfen. > > Where I live there is a large Polish community and they make them at the > same time, calling them paczki. They are sold in all the supermarkets. > > M > > https://californiagermans.com/2014/02/19/sacher-faschingskrapfen/ > > (I'm not in California, I just happened to find this.) > > -----Original Message----- From: Eve via DONAUSCHWABEN-VILLAGES > Sent: Wednesday, August 30, 2017 8:27 AM > To: Kelly Dazet > Cc: [email protected] > Subject: Re: [DVHH] Uncaught bounce notification > > I would agree with you in regard to Krapfen, my mother made them often and > sometimes without the filling. They were the best when warm with a very > light dusting of powdered sugar. I have my mom's recipe and intend to try > them one of these days. > > Eve > > On Wed, Aug 30, 2017 at 2:07 AM, Darlene Dimitrie via > DONAUSCHWABEN-VILLAGES <[email protected]> wrote: > >> I'm not sure what happened here, but I found this message buried deep in >> several hundred error messages in the "owner" email address for the DVHH >> list. I don't think it went out to the list, so I am sending it now. >> Kelly, my apologies for this message taking so long to be posted. >> To the mailing list, I realize that this message refers to email >> conversations held a couple of months ago, but felt I should send it >> anyway. >> Darlene >> >> >> > >> > >> > >> > ---------- Forwarded message ---------- >> > From: Kelly Dazet <[email protected]> >> > To: "[email protected]" < >> > [email protected]> >> > Cc: >> > Bcc: >> > Date: Wed, 21 Jun 2017 00:27:50 +0000 >> > Subject: Krapfen >> > Hi everyone, >> > >> > This is a very interesting thread, about "Grappa/Grapfen/Krapfen"! >> Thanks >> > for sharing! >> > >> > I asked my German wife (from Heidelberg) if she had heard of >> Grapfen, > and >> > she said that she had not, but that the recipe sounds like a >> beignet, > the >> > French pastry that they serve at Cafe Dumonde in New Orleans. >> > >> > Out of curiosity I googled Krapfen and it was described as a beignet- >> like >> > pastry, which sometimes comes in the form of a "Berliner" (Bismarck " >> with >> > a filling and powdered sugar coating. >> > >> > Regards, >> > >> > Kelly >> > >> > Sent from my iPad >> > >> > >> >> >> ------------------------------- >> To unsubscribe from the list, please send an email to >> [email protected] with the word 'unsubscribe' >> without the quotes in the subject and the body of the message >> > > >