Schneeballen

Schneeballen are spherical fried pastries found in Rothenburg and other places in southern Germany. Because they are coated white with powdered sugar, their name means “snowballs.” They are not made by wrapping a single sheet of dough into a ball. Instead, thin strips of dough cross over each other many times.

Lifting Every Other Strip

In the method presented by the City of Rothenburg, the dough is rolled out thin and cut into parallel strips on the inside, with the outer edge left uncut. When every other strip is lifted, the remaining strips hang down in between, forming a loosely tangled bundle.

Once fried, they are drained on a rack and dusted with powdered sugar while still warm. The gaps between the overlapping strips give them a crisp bite, unlike a dense dumpling.

The recipe presented by the city includes eggs, cream, butter, wheat flour and a spirit distilled from plums. Recipes and finishes vary from shop to shop. Besides white powdered sugar, some are coated with chocolate or other toppings. If you break one open, you can see how the thinly cut dough fits together.

From Celebration Pastry to Town Souvenir

Materials on Bavarian food culture from the State of Bavaria say that Schneeballen were once celebration pastries baked for weddings and church festivals. Today they are enjoyed with coffee and given as gifts. Bakeries and pastry shops in Rothenburg sell them all year round.

The City of Rothenburg’s tourist information describes the white, powdered-sugar-coated version as the long-established finish and also lists varieties that now use chocolate and other coatings. Visitors to the town pack them in boxes to take home, and a recipe is also provided for people who want to make them themselves. A pastry that used to be made for festivals can now be eaten during a trip or taken home as a souvenir.

Schneeballen are also known outside Rothenburg, in areas such as Franconia and Hohenlohe. The Rothenburg city archives are also said to hold a record from 1719, but it is not known whether the pastry of that time had the same recipe as today’s.

Glossary