Petra,

You've solved a big mystery in our family, thanks. I'm not familiar
with choux pastry. If you have an actual recipe to share I would be
most appreciative. So would my family. Everyone who has ever tried
"our" version (fried) has loved it and it's passed now through many
generations. I'm anxious to try the baked version.

Mary (blondie)
Tacoma, Washington USA

Petra Hildebrandt > wrote in message >...
> blondie wrote:
>
> > I'm searching for a recipe, either German or Austrian, for a sweet
> > that I grew up loving. Basically, it was white yeast bread dough deep
> > fried and served sprinkled with salt, sugar, or powdered sugar. At
> > least, that's how my mother learned to make it. We have since heard
> > that what we made was an interpretation of a German delicacy filled
> > with whipping cream, similar to our cream puffs. We called it Winbeidl
> > (Vin-bydl - now, this is my phonetic spelling, so pardon my errors).
> > It was great served with beer(salt) or coffee (sugar). I would really
> > love to know the true origin. Thanks, Blondie
>
> It is 'Windbeutel', or wind bag. Usually it is made with brandteig, or
> choux pastry in English, so you could use any basic choux pastry recipe.
>
> The version I know is not fried but baked in the oven until fluffy &
> golden. Cut in half when still warm, and fill with whipped cream. Dust with
> powdered sugar.
>
> HTH,
>
> Petra in Hamburg, Germany