The New York Times
The Bakers Reimagining Traditional Jewish Pastries
You can read the full version of this article on The New York TimesTHE SCHNECKEN AT Edith’s
A Jewish deli in Williamsburg, Brooklyn, gleam with sugary glaze or drip with buttery icing, depending on the day. Sometimes the coiled pastries, named after the German word for snail, ooze globs of blueberry-sumac jam or shed honey-walnut crumbles. Once, ube (a purple yam from the Philippines) was added to the batter; the schnecken emerged from the oven with vivid lilac streaks. After Elyssa Heller, the 33-year-old owner of Edith’s, announces each new flavor on Instagram, “they sell out in, like, 15 minutes,” she says.THE SCHNECKEN AT Edith’s, a Jewish deli in Williamsburg, Brooklyn, gleam with sugary glaze or drip with buttery icing, depending on the day. Sometimes the coiled pastries, named after the German word for snail, ooze globs of blueberry-sumac jam or shed honey-walnut crumbles. Once, ube (a purple yam from the Philippines) was added to the batter; the schnecken emerged from the oven with vivid lilac streaks. After Elyssa Heller, the 33-year-old owner of Edith’s, announces each new flavor on Instagram, “they sell out in, like, 15 minutes,” she says.
