Frau Holle Pillow

5 from 8 votes
Prep Time 25 minutes
Cook Time 1 hour
Rest Time 2 hours
Total Time 3 hours 25 minutes
Course Dinner
Cuisine European
Servings 1 people



  • 400 g Flour
  • 120 g Sugar
  • 4 Eggs size M.
  • 190 g Butter at room temperature
  • 3 tbsp Vanilla flavor


  • 25 g Butter
  • 3 Pck. Vanilla sugar
  • 100 g Couverture white
  • 3 Tbsp easy go. Powdered sugar



  • Sieve the flour in a bowl, mix with the sugar and then knead with the eggs, butter and vanilla flavor to a tough, rather sticky dough. Transfer it to a bowl, cover with cling film and put in the refrigerator for 2 hours.


  • Preheat the oven to 180 ° O / bottom heat. Line a baking sheet and 3 solid supports with baking paper or foil. Use a teaspoon to cut off approx. 20 g portions from the dough that has now set, roll them slightly with slightly moistened hands and place them on the tray with a greater distance (approx. 16 pieces). Melt the 25 g butter over a milder heat and cut a small point from the vanilla sugar packet. Dab the dough portions a little with the liquid butter on their surface and sprinkle well with the vanilla sugar. Slide the tray into the oven on the 2nd rail from below. The baking time is 15 minutes. During the baking time, also equip the next base, brush the portions and sprinkle with the vanilla sugar. Then repeat this until all the cookies are baked.
  • After baking, let it cool down well, just let the couverture melt over the water bath, fill it lukewarm into a piping bag and cut the tip off minimally so that an opening of no more than 1.5 mm is created. Squirt a grid with it on the pillow and let it set. Finally, dust them with powdered sugar, and the "Frau Holle pillows" are ready, which even beginners can dare to use.
  • 'The above number of people refers to a portion of 50 pieces.
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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