Lozärner Birewegge

Picture: Elge Kenneweg


Pear bread – the sweet temptation with a difference!

Recipe Lozärner Birewegge

Ingredients for the pastry

  • 250 g puff pastry
  • 1 egg

Ingredients for the filling

  • 450 g dried pears
  • 150 g dried plums
  • 50 g dried figs
  • 100 g walnut kernels
  • 50 g raisins
  • 75 g sugar or pear syrup
  • 1 tbsp pear bread spices
  • 1/2 dl / 50 ml kirsch (cherry) or träsch (pear/apple) eau-de-vie


Soak all the dried fruit in cold water overnight, cook the next day in the soak water for 30 minutes. Pour into a sieve, remove stems and stones. Finely chop the fruit (use a food processor if necessary).

Mix together all the ingredients for the filling.

Preheat the oven to 180°C.

Roll out the puff pastry to a 26 cm x 43 cm rectangle. Spread the filling on the dough, leaving 3 cm of edge free. Roll it up. Spread beaten egg white onto the bottoms of the sides of the dough and press down the edges. Place the Birewegge on a baking tray lined with baking paper. Coat with egg yolk. Prick the dough here and there with a fork.

Place the Birewegge in the middle of the oven and bake at 180°C for 30 to 40 minutes.

A recipe by Hans R. Amrein