Swan Necks

The recipe for the Swan Necks comes from the handwritten cookbook by Kätchen Neumann from the town of Heusenstamm, in the Offenbach district in southern Hesse, which she is likely to have written in the first third of the 20th century. The S-shaped pastry is made from a firmer choux pastry that is modeled by hand and rolled in a mixture of cinnamon, sugar and almonds. A wonderful pastry for the coffee table.

Duration: 45 minutes

Amount: 2 baking trays


For the Dough:

1/2 litre of milk

70 grams butter

300 grams flour

4 eggs

For the Decoration:



Flaked almonds


1. Bring the milk to the boil together with the butter.

2. Add the flour in one go and continue stirring on the stove until the dough comes off the edges of the pot.

3. Put the choux pastry in a bowl and allow to cool.

4. Gradually stir in the 4 eggs with a hand or electric whisk.

5. Roll the pieces of dough into strands about 2 cm thick and 18 cm long.

6. Roll in the cinnamon and sugar mixture and the flaked almonds.

7. Place in an S-shape on a greased baking tray.

8. Bake in the preheated oven at 200°C on the middle rail for 15-30 minutes until golden.

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