Giesi

Giesi, also known as giesswein or gie, is a traditional Austrian pastry, particularly popular in the region of Tyrol. It is a type of fried dough, similar to a pancake or fritter, but with a distinct texture and preparation method. The dough is typically made from flour, eggs, milk, and a touch of sugar, and is often flavored with lemon zest or vanilla.

The characteristic shape of giesi is achieved by a specific frying technique. A thin batter is poured into hot oil, and as it cooks, it is continuously swirled and folded with two forks. This creates a delicate, lacy, and irregular appearance. The resulting pastry is light and crispy on the outside, with a slightly chewy interior.

Giesi is traditionally served dusted with powdered sugar. It can be enjoyed on its own as a simple dessert or snack. Sometimes, it is accompanied by fruit compotes, such as apple or plum, or a dollop of jam. Its preparation is often a communal activity during festivals and celebrations in Tyrol, adding to its cultural significance. The exact origins of giesi are not precisely documented, but it is believed to have evolved from older fried dough recipes.