Fattigmann
Cardamom-and-cognac dough cut into diamonds, knotted and deep-fried, dusted with icing sugar.
Cultural Context & History
The name means "poor man," an irony given the cream, eggs and cognac inside. Rolled thin, cut into knotted diamonds and fried crisp, fattigmann is a labour-of-love Christmas classic.
Ingredients
- 5 egg yolks
- 5 tbsp sugar
- 5 tbsp double cream
- 1 tbsp butter, melted
- 1 tsp ground cardamom
- 250 g flour
- Lard or vegetable oil, for deep frying
Recommended Tools
- Fluted pastry wheelCuts the diamonds with their traditional crimped edge.
- Deep-fry thermometerHolds the oil at a steady 180°C for even colour.
- Long rolling pinRolls the chilled dough thin enough to shatter.
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Step-by-Step Instructions
- 1
Whip the egg yolks and sugar until pale and thick.
- 2
Whip the cream to stiff peaks, then fold it into the yolks with the melted butter, cardamom and flour to make a soft dough. Chill overnight.
- 3
Roll the dough out very thin and cut into diamonds with a fluted pastry wheel.
- 4
Cut a small slit in the centre of each diamond and pull one corner back through the slit to form a loop.
- 5
Fry in hot lard or oil at 180°C (350°F) for about 1 minute, until golden, then drain on kitchen paper.
Chef's Tip
Roll a quarter of the dough at a time and keep the rest chilled — cold dough stretches thinner and blisters into the signature crisp bubble.
Chef's Tip
Hold the fat steady at 180°C: any cooler and the pastries drink oil, any hotter and the cardamom scorches before the centre sets.
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