{"id":2498,"date":"2026-10-02T10:50:04","date_gmt":"2026-10-02T19:50:04","guid":{"rendered":"https:\/\/la-casa-pacifica.com\/sabines-bakeaway\/polsterzipf\/"},"modified":"2026-10-05T14:34:00","modified_gmt":"2026-10-05T23:34:00","slug":"polsterzipf","status":"publish","type":"page","link":"https:\/\/la-casa-pacifica.com\/en\/sabines-bakeaway\/polsterzipf\/","title":{"rendered":"Original Tyrolean Polsterzipf with Plum Butter Filling"},"content":{"rendered":"

Some pastries just taste good. Others catapult you straight back 40 years into your childhood with the first bite. That's exactly how I feel about Polsterzipf.<\/p>\n\n\n\n

I hadn't eaten them for many years \u2013 and suddenly there they were again. Fried golden brown, a little misshapen, thickly dusted with powdered sugar, and that smell that instantly takes you back to your mother's kitchen.<\/p>\n\n\n\n

For me, Polsterzipf are one of those typically Austrian pastries that have sadly become far too rare today.
And yet they're so wonderfully uncomplicated: a simple dough, a good filling and hot oil \u2013 that's all it takes.<\/p>\n\n\n\n

Golden brown and crispy on the outside, soft on the inside with a wonderfully juicy filling. That's exactly how they have to be for me.<\/p>\n\n\n\n

\"Frisch<\/figure>\n\n\n\n

The dough<\/h4>\n\n\n\n

The dough itself couldn't be simpler. Butter and milk are warmed together and then kneaded with flour, egg yolk and a pinch of salt into a smooth dough.<\/p>\n\n\n\n

It's important to give it its \u00bd hour of rest. After that it rolls out and handles beautifully.<\/p>\n\n\n\n

Ingredients<\/h4>\n\n\n\n