Discovering Beerabecka

It’s true, the Beerawecka is one of the stars of gourmet Christmas in Alsace, but also in Germany and Austria. This roll is made with very little dough and lots of fruit, both candied and dried. Fruits prepared just after the last autumn harvests.

This is one of the flagship recipes of the pastry chef and chocolate maker. Christine Ferber: “We still dry plums and pears ourselves. We add dried figs, dried apricots, candied lemon or orange peel and dried fruits like almonds and walnuts.”

Dried fruit, candied fruit, dried fruit, barely a tenth of dough and very gentle cooking. This Beerawecka actually comes from Jewish culture. And if it was prepared as early as the end of the year, it remained a marker until Passover, the Jewish Passover, like a festive and sweet delicacy in a period when the new, fresh fruits have not yet arrived in the gardens.

A nutritional interest

It also happens that this Beerawecka is interesting on a nutritional level, provided you do not abuse it. Dried fruits and candied fruits each have their own advantages. Nutritionist Alexandra Dalu, co-author of the book The Healthy Plateconfirms it: “Dried fruit provides minerals or potassium, and candied fruit is considered a delicacy so it is important for the notion of pleasure.”

A very good Beerawecka will keep for several months, at least from Christmas to Easter. You can still find them today, online, in some Alsatian pastry chefs.