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Papua New GuineaFlavors · Luxembourg
Sweet strips of dough tied into loose, irregular knots, fried until golden and dusted with powdered sugar. They are Luxembourg’s Carnival sweet and are still often made at home.
Traditional sweet from Luxembourg
Also known as: Verwurrelter, Verwurelter
Illustrative images. The pictures in this guide are illustrations based on the real place, not photographs, and may differ from it.
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Verwuerelter — Luxembourg
Verwuerelter are Carnival fried sweets. The dough contains flour, a bit of starch, sugar, vanilla sugar, eggs, butter, cream and lemon zest, and is soft but not sticky. It is rolled out and cut into strips of about 10 centimeters, and each strip is given a simple, loose knot, like a shoelace knot.
The name refers to that shape: the knots should remain irregular and open so they can expand in the oil. Fried in small batches, they turn golden on all sides within a few minutes.
After draining, they are dusted with powdered sugar. They can be eaten warm or cold.
According to Luxembourg city tourism, Verwuerelter are part of the Carnival tradition and are still frequently made at home. They are also among the recipes of Ketty Thull featured on the official portal. Similar fried sweets are common in Carnival celebrations in other European countries.
Luxembourg
Carnival sweet from across the country.
Wheat flour, cornstarch, baking powder, sugar, vanilla sugar, salt, eggs, butter, cream, lemon zest; oil for frying; powdered sugar.
By hand, warm or cold, sprinkled with powdered sugar.
Carnival (Fuesend).
Your questions
Fried dough knots, irregular and dusted with sugar, typical of Carnival.
At Carnival, when many Luxembourgish families still make them at home.
The name refers to the tangled, irregular shape of the dough knots.
Flavors of Luxembourg
Cake baked in thin layers around a rotating spit in front of a flame, forming rings like those of a tree trunk. It arrived in Luxembourg from another European tradition and became a sweet for weddings and large celebrations.
Thick green‑bean soup with potato, onion, bacon and sausage, served as a main course. It’s a traditional Luxembourgish home soup and is served at Buergbrennen bonfires after Carnival.
Small human-shaped brioche pastry, with raisins for eyes and sometimes a small white pipe. It is the sweet of Saint Nicholas and Advent in Luxembourg, sold in bakeries in the weeks before Christmas.
Sweet made from leavened laminated dough, covered with sugar icing and almonds, shaped into a loop that resembles two entwined arms. It is the gift of Bretzelsonndeg, the fourth Sunday of Lent, when men give it to the women they care for.
Cold salad of cooked beef cut into cubes, with hard‑boiled egg, pickled cucumber and a mustard‑and‑vinegar dressing. It originated as a way to use leftover boiled meat and has been made for generations in Luxembourgish homes.
Flat patties made from grated potato with onion, parsley and seasonings, fried until crispy. Official tourism presents them as a national dish, and they are traditional at fairs and Christmas markets.
Smoked pork neck, slow-cooked and served sliced with fava beans in a creamy sauce and boiled potatoes. It is the dish most often cited as Luxembourg’s national dish.
Simple dumplings made from a batter of flour, milk and eggs, cooked in water and served with fried bacon or melted butter. They are home-style, winter food, with recipes passed down through generations.
Open tart with a buttery crust topped with Quetschen plums arranged in circles, baked until the fruit releases its juices. It is Luxembourg’s autumn tart, made when the plums ripen, usually in September.
Pork sausages browned in a skillet and served in a creamy Luxembourgish mustard sauce, with mashed potatoes. The name means “wine sausage with mustard sauce.”
Meat pie in a golden crust, filled with a pork and veal ragù and finished with a Riesling wine jelly. It is a specialty of the capital’s pastry shop and, according to the family that sells it, was created in the city of Luxembourg in 1928.
