Home Cake Leipziger Lerchen {Mini Marzipan Pies}

Leipziger Lerchen {Mini Marzipan Pies}

by Mihl

Classic German DessertsThis is the new version of a dessert I posted on this blog years ago. It’s a pastry I got to know (and very likely addicted to) when I lived in Leipzig, Saxony. Lerche means lark and originally this recipe wasn’t a dessert. Yep, people used to kill larks and stuff them into a shortbread crust to eat them. Eventually the king banned the lark hunt and a baker invented a dessert version, made from a shortbread crust and filled with nuts and jam. Many bakeries in Leipzig still produce this traditional dessert and it is a popular gift.Leipziger Lerchen

The combination of some kind of shortbread and a marzipan topping or filling is very typical for a lot of German desserts. They are usually small and rich and, if stored correctly, they keep for a couple of days. The marzipan filling contains egg whites for leavening and stabilisation. When I made these the first time, I came up with a complicated egg white substitute. After several years of vegan baking I learned that this is not necessary at all. Usually the sugar in the marzipan does this work, too.

 Leipziger Lerchen (makes six muffin sized pastries)

(adapted from this recipe)

Dough:
100 g ( 3/4 cup plus 1 1/2 tablespoons) all-purpose flour
1/2 teaspoon baking powder
40 g (3 tablespoons plus 1/2 teaspoon) evaporated cane juice or regular sugar
1/4 teaspoon salt
40 g ( 3 tablespoons) refined coconut oil, room temperature
1 1/2 tablespoons cold water, or more

Filling:
35 g (2 1/2 tablespoons) refined coconut oil, room temperature
120 g (4.2 oz) marzipan, chopped
1 pinch salt
4 tablespoons soy milk (or water)
1 tablespoon Kirschwasser (rum or soy milk work, too)
30 g (1/4 cup) flour
6 teaspoons apricot jam

To make the dough:
Combine flour, baking powder, sugar, and salt in a bowl and mix well. Add coconut oil and water. Use a hand-held mixer to knead the dough. Add more water, if necessary.

Preheat the oven to 180°C (350°F) Grease six holes of a muffin tin an set aside. Between two layers of plastic foil, carefully roll out the dough. Cut out 6 circles (about 10 cm/4 inch). Press into the muffin tins and trim the edges. Reserve the leftover dough.

To make the filling:
Combine oil, marzipan, salt, milk, and Kirschwasser in a bowl. Beat with a hand-held blender until smooth. Add flour and beat until combined.

Place a teaspoon of jam in each each pastry and thinly spread it across the bottom. (Make sure it’s not a heaping teaspoon. If there’s too much jam, it might raise to the top and explode all over the pastry.) Top with filling. Roll out the leftover dough and cut into stripes. Place two stripes on top of each pie, forming a cross. Pinch the edges. Bake for 20 to 22 minutes, or until golden brown. Let cool completely before removing the pies from the pan. (Use a knife to loosen the crust.)

36 comments
0

36 comments

Alina December 24, 2016 - 10:08

Hey du, ich würde heute super gerne dein Rezept ausprobieren.
Stehe aber etwas auf dem Schlauch, was das Kokosfett betrifft.
Ist damit Kokosöl gemeint? Oder Palmin, was ja auch aus Kokos hergestellt wird?
Oder kann ich es eventuell auch einfach durch Margarine ersetzen?
Würde mich über eine Antwort freuen :-)
Alles Liebe! :-)

Mihl December 24, 2016 - 10:43

Hallo Alina, Kokosfett ist nicht das Gleiche wie Kokosöl. Kokosöl ist unraffiniert und hat einen sehr starken Kokosgeschmack. Kokosfett ist desodoriert und hat einen sehr neutralen Geschmack. Du kannst es im Supermarkt kaufen und wenn nicht dann im Bioladen (in Gläsern, von Rapunzel oder im Kühlregal von Naturata). Bitte lies auch diese Hinweise: https://www.seitanismymotor.com/de/baking-guidelines/

Alina December 24, 2016 - 11:11

Oh, super, vielen lieben Dank für die ausführliche Antwort! Hat mir sehr geholfen :-)

Jackie September 19, 2013 - 00:41

These look amazing! I love coconut oil for shortbreads.

Mihl September 19, 2013 - 08:09

Me too!

Johanna GGG September 17, 2013 - 15:56

larks aside – they sound amazing – I love marzipan and with pastry and jam you can’t go wrong – I think I could easily become seriously addicted to these

Sal September 17, 2013 - 12:05

I LOOOOOVVEEE Marzipan! Love it. These sounds delicious, I’m bookmarking this one for sure.

Maggie Muggins September 16, 2013 - 18:54

Interesting history, I’m happy the lack of lark hunting created this delicious alternative. Marzipan and pastry combined are pretty much my perfect dessert.

Hannah September 16, 2013 - 05:17

Beautiful as always! I love anything with marzipan. I used to eat marzipan on warm brochen and eat that for a snack. Not the healthiest, but so yummy.

Susan September 16, 2013 - 02:20

The only marzipan easily available here is one that is sold in a box for rolling out to put on cakes, but I am never sure if it is the same marzipan that is called for in these sorts of recipes?

Mihl September 18, 2013 - 07:48

Yes, that is what I use.

Susan September 19, 2013 - 11:14

Thank you, now I will go forth and make marzipan things.

Randi (laughfrodisiac) September 16, 2013 - 01:17

These sound so good! Seriously, your blog is just becoming a daily reminder that I want to go to Germany – and have you show me what to eat!

Mihl September 18, 2013 - 07:49

I would love to!

india September 15, 2013 - 22:21

beautiful. i expect nothing less from you now. You have my full attention, every time I open one of your posts. I love how you managed to create such atmosphere in one photo!

These remind me somewhat of a British Bakewell tart.

keep them coming!!

Mihl September 18, 2013 - 07:50

Thanks! I hope I won’t disappoint you:)

River (Wing It Vegan) September 15, 2013 - 20:42

This is my kind of pastry! Maybe I should have been born in Germany because shortbread + marzipan is my idea of pastry perfection. These little guys sound delicious! And they are lark-free! :D

vega September 15, 2013 - 13:47

hey – was soll denn das?
ein bomben-gebäck-rezept nach dem nächsten….
so schnell kommt man ja mit nachbacken und wegfuttern gar nicht hinterher :-(
lg,
vega

Mihl September 15, 2013 - 14:24

So ist das halt beim Vegan Month of Food. L
Keine Sorge, das wird ab Oktober wieder anders. Und beim Wegfuttern könnte ich mittlerweile wirklich Hilfe gebrauchen.

vega September 15, 2013 - 20:01

sie sind total fruchtbar geworden…. furchtbar guuuut!
hoffentlich ist schnell oktober – sonst werde ich bald nicht mehr in meine klamotten passen :-(

Mihl September 18, 2013 - 07:51

Das freut mich! Ist doch gut, wenn wir schon etwas Winterspeck angelegt haben;)

findingveganstrength September 15, 2013 - 11:35

Another beautiful dessert! Who would know they are filled with such yummy goodness (and no animals were harmed). ;-)

Susmitha - Veganosaurus September 15, 2013 - 08:28

Marzipan pies sound like little bites of heaven!!! I feel like reaching into the screen and picking up one of those beauties for myself! :)

Larks in pies? People were really crazy, huh? Reading that, I had a sudden flashback of that nursery rhyme that goes “four and twenty black birds baked in a pie”. I always found that to be so cruel, even though I enjoyed singing the song.

Mihl September 15, 2013 - 14:25

Yeah, I know. There are some pretty awful nursery rhymes.

Val September 15, 2013 - 05:25

Yum, das sieht lecker aus! Ich hab von den Teilen noch nie gehoert, obwohl ich 1-2x in Leipzig zu Besuch war! Da werd ich’s wohl einfach mal selbst nachbacken muessen, hm? Kommt ebenfalls auf meine ‘to-do’ Liste von all Deinen leckeren Rezepten! ;)

Danke und noch einen schoenen Sonntag! :)

LG aus PA

Mihl September 15, 2013 - 14:29

Die gibt es mit Vorliebe in so Touri-Bäckereien. Aber wenn ich nicht ein paar Jahre in Leipzig gelebt hätte, wären sie mir wohl auch nicht aufgefallen.

Amey September 15, 2013 - 05:06

Oh Mihl, you’re killing me! These sound and look like heaven on earth. I think I could make these, they don’t seem too complicated and I even have some kirschwasser in my cupboard (I bet I bought it for another one of your recipes!)

Kristetn September 15, 2013 - 03:38

I really want to try this! I absolutely love marzipan. Yum!

Mihl September 15, 2013 - 14:29

I hope you do:)

Noe September 15, 2013 - 00:06

What a beautifull photo! I need to try your recipes. But for now I’m just happy using your blog to learn a little more german, to thank you for that :)

Mihl September 15, 2013 - 14:30

That is awesome, thank you!

Shannon September 14, 2013 - 23:19

I love the styling in this photo!

Mihl September 15, 2013 - 14:30

Thanks, Shannon!

Andrea September 14, 2013 - 22:49

Honestly, I don’t know what I’m more fascinated with — the desserts or the photos. Both are beautiful.

Richa September 14, 2013 - 22:20

another gorgeousness. my list of to try desserts is getting very long! good that i will have all of november and December to try them

Lea September 14, 2013 - 20:09

YAY. this goes on my must-try-list (but it’s already full of your recipes as it is now). When I was in Leipzig I was always so sad I couldn’t try them.

Comments are closed.