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Carnival pastries in East Belgium - there's something for every carnival person 

Berliner, Krapfen, Quarkballen and Mutzen are an integral part of carnival and sweeten the carnival season. The counters of East Belgian bakeries are also well stocked with typical carnival pastries.

Christoph Kelleter, a baker from Eupen who has been spoiling his customers with sweet and savoury creations for more than 20 years, explains what this is all about.

Text: Ostbelgien.eu Photo‘s: ostbelgien.eu/Michael Dehaspe

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Kelleter (9)

What is the historical background of the carnival pastry?  

It is a Rhenish tradition to bake "Berliner" at carnival. Originally, carnival was a pagan festival during which the winter spirits were driven away before spring.

Later, when the Church introduced Lent before Easter, carnival was a time for eating too much and greasy food.

This is the "Puffel" season with delicious, sweet and nutritious pastries.

What are "Puffel"

The term "Puffel" stands for boiled pastry made from yeast dough that is formed into hand-sized balls.

Elsewhere, the pastry is called Berliner Ballen, Krapfen or Pfannekuchen. The pastry is always made from yeast dough.

The difference lies more in the filling. For example, Berliner can be filled with plum, apricot, strawberry or four-fruit jam. Since the demand for boiled pastries is very high, the bakers in East Belgium try to offer something for every taste.  

What are Puffel

We sell 10 types of carnival pastries: Berliner plum, Berliner cream, Berliner apple, Berliner apricot, Berliner advocaat, Berliner chocolate filling, Krapfen nut-raisin, Krapfen rhum cream, Quarkballen, Mutzen.


Three times Öpe Alaaf!!!

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