Verwuerelter
A Luxembourg Carnival tradition
Verwuerelter are an integral part of Luxembourg’s Carnival tradition. This fried pastry, whose name refers to its loosely knotted and irregular shape, is still commonly prepared at home and served freshly dusted with powdered sugar. A classic that brings together simplicity and indulgence.
Ingredients
- 220 g all-purpose flour
- 50 g cornstarch
- ½ packet baking powder
- 1 tbsp sugar
- 2 packets vanilla sugar
- 1 pinch of salt
- 2 eggs
- 75 g soft butter
- 50 ml cream
- A little lemon zest
- Powdered sugar for dusting
Preparation
Preheat the deep fryer to 175°C (350°F).
Sift the flour, cornstarch, baking powder, sugar, vanilla sugar and salt onto a work surface
and form a well in the centre. Add the eggs,
butter and cream.
Quickly work everything into a soft, smooth dough.
Add the lemon zest.
Knead only briefly, just until the dough comes together (The dough should be soft but not sticky.)
Depending on the size of the eggs or the type of flour used, the dough may vary slightly.
If it is too sticky, carefully work in a little more flour.
Roll out the dough on a lightly floured surface.
Cut it into strips about 10–12 cm long and 2 cm wide.
Loosely shape the strips into knots.
Shaping:
Loosely knot each strip of dough, similar to tying a simple shoelace knot.
Do not tighten the knot — the Verwuerelter should remain irregular and airy so that they open up nicely during frying.
Fry the Verwuerelter in batches in the hot oil for 3–5 minutes,
turning occasionally, until golden brown on all sides.
Drain on kitchen paper, allow to cool briefly,
then dust with powdered sugar.
Serve warm or at room temperature.
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Anne Lommel
For me, food is more than just nourishment—it’s culture, emotion, and storytelling. And through my lens, I invite you to see and taste the world in a new way. Through my work on luxembourg-city.com, I share recipes that highlight local and seasonal ingredients, making cooking an accessible and enjoyable experience for everyone.