Delightful Mini-Flammkuchen: A Festive Christmas Snack
If you click on my affiliates/advertisers’ links, I will receive a tiny commission. I only advertise products that I believe in. If you are looking for a unique Christmas starter recipe, this Mini-Flammkuchen snack will knock your socks off. It’s not only tasty but also very delicious. Recipe Christmas Mini-Flammkuchen Snack If you love Flammkuchen - here is a Christmas starter or a snack recipe for you! Christmas Flammkuchen Snacks are tiny Flammkuchen topped with creme fraiche, bacon and onion. No ratings yet Prep Time 25 minutes Cook Time 8 minutes Resting time 30 minutes Course Snack Cuisine German Servings 24 pieces INGREDIENTS Dough 200 g flour all-purpose100 ml cold water1 tbsp vegetable oil1 tsp salt 200 g flour all-purpose 100 ml cold water 1 tbsp vegetable oil 1 tsp salt Topping 200 g creme fraiche 20-30% fatnutmegsaltpepper1 small onion125 g bacon cubes 200 g creme fraiche 20-30% fat nutmeg salt pepper 1 small onion 125 g bacon cubes INSTRUCTIONS In a large bowl mix together flour, cold, water, oil and salt. Knead for about 3-5 minutes. The dough should be smooth and not sticky. Cover the bowl with a lid or plastic wrap and let the dough rest for 30 minutes. The plastic wrap prevants the dough from drying. In a large bowl mix together flour, cold, water, oil and salt. Knead for about 3-5 minutes. The dough should be smooth and not sticky. In a large bowl mix together flour, cold, water, oil and salt. Knead for about 3-5 minutes. The dough should be smooth and not sticky. Cover the bowl with a lid or plastic wrap and let the dough rest for 30 minutes. The plastic wrap prevants the dough from drying. Cover the bowl with a lid or plastic wrap and let the dough rest for 30 minutes. The plastic wrap prevants the dough from drying. Prepare your toppings Peel and cut the onion into halves and then into thin rings (Flammkuche will bake for just short period of time so the rings need to be thin, otherwise they will be still raw).In a small bowl mix creme fraiche, salt, pepper and nutmeg. Make sure if the mixture is not too salty - there will be bacon cubes on the top of it, after all.Cut the bacon into cubes. Peel and cut the onion into halves and then into thin rings (Flammkuche will bake for just short period of time so the rings need to be thin, otherwise they will be still raw). Peel and cut the onion into halves and then into thin rings (Flammkuche will bake for just short period of time so the rings need to be thin, otherwise they will be still raw). In a small bowl mix creme fraiche, salt, pepper and nutmeg. Make sure if the mixture is not too salty - there will be bacon cubes on the top of it, after all. In a small bowl mix creme fraiche, salt, pepper and nutmeg. Make sure if the mixture is not too salty - there will be bacon cubes on the top of it, after all. Cut the bacon into cubes. Cut the bacon into cubes. Make The Flammkuchen Snack Preheat the oven to 250°C (480°F). Let the baking tray warm up in the oven. After resting, transfer the dough into lightly floured work surface and knead for another minute.Devide to dough and using rolling pin, into very flat circle. Take large Christmas cookie cutters and cut the dough into shapes. If you manage cut some more form the dough scraps, although re-rolling is hard.Place the snacks on the from the dough scraps on parchment paper or silicon mat.On each piece of dough place at least 1 teaspoon of the creme fraiche mixture - be generous, otherwise the snack will be dry. Top the dough with a few onion slices and 3-4 bacon cube as well.Carefully remove the baking tray with oven gloves and transfer the parchment paper or silicone mat on the top of the baking tray. If you cannot do it yourself, ask somebody for help.Bake the snack for 8-10 minutes. Take it out as soon as the edges start to brown. Preheat the oven to 250°C (480°F). Let the baking tray warm up in the oven. Preheat the oven to 250°C (480°F). Let the baking tray warm up in the oven. After resting, transfer the dough into lightly floured work surface and knead for another minute. After resting, transfer the dough into lightly floured work surface and knead for another minute. Devide to dough and using rolling pin, into very flat circle. Devide to dough and using rolling pin, into very flat circle. Take large Christmas cookie cutters and cut the dough into shapes. If you manage cut some more form the dough scraps, although re-rolling is hard. Take large Christmas cookie cutters and cut the dough into shapes. If you manage cut some more form the dough scraps, although re-rolling is hard. Place the snacks on the from the dough scraps on parchment paper or silicon mat. Place the snacks on the from the dough scraps on parchment paper or silicon mat. On each piece of dough place at least 1 teaspoon of the creme fraiche mixture - be generous, otherwise the snack will be dry. Top the dough with a few onion slices and 3-4 bacon cube as well. On each piece of dough place at least 1 teaspoon of the creme fraiche mixture - be generous, otherwise the snack will be dry. Top the dough with a few onion slices and 3-4 bacon cube as well. Carefully remove the baking tray with oven gloves and transfer the parchment paper or silicone mat on the top of the baking tray. If you cannot do it yourself, ask somebody for help. Carefully remove the baking tray with oven gloves and transfer the parchment paper or silicone mat on the top of the baking tray. If you cannot do it yourself, ask somebody for help. Bake the snack for 8-10 minutes. Take it out as soon as the edges start to brown. Bake the snack for 8-10 minutes. Take it out as soon as the edges start to brown. VIDEO What is German Flammkuchen? Flammkuchen, also known as ‘tarte flambée’ in French, originates from the Upper Rhine Valley, a region spanning Germany and France. This thin, crispy dough, traditionally topped with creme fraiche, bacon cubes, and fresh onion slices, has been a beloved dish in this region for centuries. It’s often cooked in a wood-fired oven, similar to pizza, But with a unique flavour profile that sets it apart. This German and French starter is perfect for pairing with a glass of wine or cider, making it a staple at festive gatherings. If you would like to know how to make Traditional German Flammkuchen instead, please check the following blog post: Traditional German Flammkuchen Recipe. How to make the German Mini-Flammkuchen Snack? Preparing the Flammkuchen dough is a breeze. Mix water, flour, and oil, then rest in the fridge for at least 30 minutes. The key is to ensure the dough isn’t sticky. This simple recipe will make you a dough-making pro in no time. So far, so good. The real work starts with rolling! You must divide the dough and roll it out very thinly, depending on size. When rolling, the dough shrinks, so you need to work with your muscles and repeat the process a few times to end up with a nice, flat circle. Now is the time to use cookie cutters to cut the dough into shapes. Re-rolling the dough is hard, so make sure you are precise! After topping, the dough is ready for the oven. The anticipation builds as you watch it cook on a hot baking tray for 8-10 minutes. This is the part I always look forward to, and I’m sure you will too! Can the Mini-Flammkuchen Snack be made ahead of time? Yes, you can prepare the dough and the topping ahead of time, making the final steps a breeze. However, remember that the Flammkuchen snack is best served immediately after baking, so I recommend waiting to bake until the last minute. This way, you can enjoy it at its freshest. What cookie cutters should you use to make the Mini-Flammkuchen Snack? I chose a heart and Christmas tree cookie cutter for my Mini-Flammkuchen Snack. Snowmen and a gingerbread man will also work great. When choosing the cookie cutter, make sure you use large cutters. The dough is fragile; if the cutters are too small, it can be challenging to work with, and the shapes might not hold up well during preparation. Large cutters ensure a more uniform and visually appealing result. Storage & Reheating Flammkuchen dough and cooked Mini-Flammkuchen can be stored in the freezer for up to 6 months. Variations Although we all love the traditional variation of the Flammkuchen, this piece of dough can have many different toppings. My favourites include:Flammkuchen with Bergkäse and Bell Pepper Cubes – vegetarianFlammkuchen with Goat Cheese and Spinach – vegetarianFlammkuchen with apples and cinnamon – dessert version Related Recipes German Creamy Horseradish Soup with Bacon Flakes and Cress German Horseradish Soup with Bacon Flakes is a perfect starter. It is surprising and light and will surely awaken your appetite. You can adjust the level of spiciness according to your taste. Check out this recipe Traditional German Flammkuchen Learn how to make traditional German Flammkuchen from scratch. Preparation only takes 15 minutes, and the result is delicious! Check out this recipe In my Kitchen