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Kichel

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description Kichel Overview

Kichel is a light, crisp Ashkenazi Jewish baked pastry made chiefly from eggs, flour, and a small amount of sugar. The dough is rolled thin, cut into rectangles or bow-like shapes, and baked until puffed and dry, with sugar often scattered over the surface. Also known as egg kichel, it is eaten as a snack or accompaniment and has traditionally appeared at Jewish social gatherings, celebrations, and synagogue refreshments.

help Kichel FAQ

What is kichel made from?

Kichel is made chiefly from eggs, flour, and a small amount of sugar. The dough is rolled thin and baked until it becomes light, dry, and crisp.

What shape does kichel usually have?

It may be cut into rectangles or twisted into bow-like shapes. Sugar is often scattered over the surface before baking, giving the finished pastry a lightly sweet crust.

What does egg kichel taste like?

Egg kichel is mildly sweet rather than heavily rich or creamy. Its main features are a delicate egg flavor, a brittle texture, and a dry crisp bite.

Where does kichel fit in Jewish food culture?

Kichel is an Ashkenazi Jewish baked pastry associated with Eastern European Jewish food traditions. It is often eaten as a snack or with tea, and it is also sold in Jewish bakeries and delis.

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