Glarner Pastete

Glarus pâté is made from puff pastry. It consists of a central part around which 8 to 24 parts are grouped in a kind of Epiphany cake. The filling consists of plum puree or a marzipan-like almond mixture, which is a secret recipe of the baker. The pâté is closed over the filling with a dough lid. The "classic" Glarus pâté is filled half with plum puree and half with almond paste. As decoration, the pâté is sprinkled with powdered sugar and provided with a marzipan fridolin.
Pâtés, usually with meat filling, used to be part of the dishes of the noble people. When pâtés became known in the poor Glarus region in the 18th century through officers returning from foreign military service, the meat was replaced by a puree made from dried apples or plums, and on festive occasions also by almonds. The peeling of the almonds took place in the family circle and there was non-stop whistling and singing, so that no expensive almonds would be nibbled.
The pastry, which was also called Glarnertorte at the time, was one of the carnival pastries, but it was also very popular on the Glarus cantonal holiday, Fridolin's Day (6 March).
In bakeries, it is offered either as a single large pâté or in a smaller form. The smaller "patties" have a diameter of about 7 centimetres and are also called Beggeli, actually Öpfelbeggeli, although apple fillings are no longer used these days. The imagination of the master bakers leads to ever new shapes and products. The Glarus pâtés differ in shape and taste and thus bear the signature of "their" bakery and confectionery.