incremehl

Incremehl is a type of pastry filling commonly used in Austrian and German cuisine. The name is derived from the German words "Inkrement", meaning "increment" or "increase", and "Mehl", meaning "meal" or "flour". It is typically made from a mixture of sugar, eggs, and flour, similar to a filling used in some types of sweet breads.

Incremehl is often used as a topping or filling for Apfelstrudel, a traditional Austrian pastry. It is also used in other sweet breads and pastries, such as Mohnstrudel and Krapfen. The filling has a slightly sweet and dense texture, which makes it a popular choice for desserts.

The ingredients used to make Incremehl can vary depending on the recipe, but it generally consists of a mixture of sugar, eggs, and flour. The filling is often flavored with additional ingredients, such as vanilla or raisins, to give it a unique taste. Some recipes may also include other ingredients, such as butter or cream, to enhance the flavor and texture.

Incremehl is a popular ingredient in Austrian and German bakeries, where it is used to create a variety of sweet breads and pastries. It is also used in some restaurants and cafes, where it is served as a dessert or snack. Overall, Incremehl is a versatile and delicious ingredient that is worth trying.