Piroschka's secret Flammkuchen recipes - just for you!

Piroschka's Classic Flammkuchen
This is the traditional recipe from the French wine region Alsace, for your homemade Flammkuchen.

1 pc    Piroschka's Flammkuchen base
100g   Piroschka's spiced Flammkuchen Creme
100g   Piroschka's smoked ham
1        big onion - thinly sliced
some greens (spinach or spring onions)

Preheat the oven to the hottest possible (about 220°C)

Spread the Flammkuchen Creme over the base leaving a 1cm rim.

Place the onions evenly over the cream.

Sprinkle the ham over the onions and add some greens.

Place the prepared Flammkuchen in the oven and bake for about 3 to 5 minutes or until the crust turns golden and the edges light brown. Good idea to keep an eye on the Flammkuchen becuase it turns from "brown" to "burnt" quickly.

Flammkuchen is traditionally served on a wooden platter and with a light white wine or Champagne.

Bon appétit,

Jutta & Inge

Piroschka's Apple strudel Flammkuchen
This Flammkuchen version is always a hit, be it a sweet snack on the go or a dessert, you will love it!

1 pc    Piroschka's Flammkuchen base
100g   Piroschka's vanilla Flammkuchen cream
1         large, sour apple - thinly sliced
50g     sugar and cinnamon mixed
1 cup  almond slivers

Preheat the oven to the hottest possible (about 220°C).

Top the Flammkuchen with Piroschka's sweet vanilla cream and apple slices.

Sprinkle with sugar, cinnamon and almonds.

Bake the Flammkuchen for about 3 to 5 minutes or until crust turns golden, the edges are light brown and the sugar cinnamon mix has caramelized.

Also here is very important: Keep an eye on the Flammkuchen, it turns from "brown" to "burnt" very quickly.

Serve this sweet Flammkuchen warm, just after it comes out of the oven.

Cut it into small pieces and share with your family and friends (or enjoy this culinary delight all by yourself)!

Tipp: If you like, add a little bit of alcohol (e.g. Whiskey, Calvados, Rum, ...)  and flambé by setting the Flammkuchen alight. Please be very careful with this and make sure there are no kids around!

Bon appétit,

Inge and Jutta