I found the recipe for the Flott bags in the handwritten cookbook by Kätchen Neumann from Heusenstamm. The booklet, with the finest calligraphic headings, was probably created some time after 1911, as Kätchen's daughter told me, who gave me this wonderful cookbook. "Flott" is the name given to the whipped cream that is used here to fill the biscuit-like pastries.

Duration: 30 minutes

Amount: 24-25 pieces


For the pastry:

250 grams raw cane sugar

4 eggs

125 grams flour

For the filling:

250-500 grams whipping cream

Vanilla Sugar


1. Mix the sugar and eggs until frothy.

2. Stir in the flour and mix it through.

3. Place the dough with a tablespoon in small circles on baking paper. Preferably use reusable waxed baking paper.

4. Bake the biscuits in the preheated oven at 200°C for 7-8 minutes until golden.

5. Roll up the still-hot round biscuits into little bags either by hand or by using a pointed piece of wood.

6. Whipp the cream until stiff, add the Vanilla sugar at the end and fill the cool pastry bags with the cream.

Tip: It is best to use a piping bag wirh a star shaped attachment.

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