Bratseli, our new favorite thing.
The hubby and I embraced our “Swiss-ness” over the weekend and made a batch of bratselis! What is a bratseli? It’s a Swiss cookie that you make with a special iron that is similar to a waffle iron. An actual bratseli iron is quiet pricey (about $300), but luckily you can make a little thicker version in a pizzelle iron
Of course, growing up in an area that celebrates it’s Swiss heritage, the brasteli cookies weren’t new to my husband, so technically the title of this post isn’t entirely correct. But they were new to me, and they are yummy! So yummy that although they can be stored for up to 2 weeks, I have a feeling they will be gone by the end of the day.
We used a bratseli recipe that I found on the Martha Stewart site. My hubby said that they tasted like he remembered them, but that he would like to do a side by side comparison sometime of the recipe his mom has (and she also has a bratseli iron). I think it would be fun to do this, because I am curious if the pizzelle press really does make them thicker or not. I really love the thickness of the cookies that we made.
Do you have any favorite treats that come from your heritage?
Bulla or pulla, like sweetrolls with no icing, crushed cardamom baked inside with pearl sugar sprinkled on top. Also Swedish pancakes rolled up with lingonberry or blueberry jam…. mmmmmm…
These look so good! Are they soft or crispy?
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