Franzbrötchen

Franzbrötchen (German, "French little bread") is a pastry from Hamburg, Germany, resembling a flattened, rolled croissant. Made from laminated dough, similar to that used in croissants, it is filled with butter, cinnamon, and sugar before being shaped and baked. The result is a flaky, slightly crisp pastry with a sweet, cinnamon-flavored filling. The shape of Franzbrötchen is typically achieved by flattening or twisting the dough before baking. Despite its French-sounding name, the pastry is specific to the Hamburg region. Its name likely reflects the influence of French baking techniques, particularly after the Napoleonic occupation of Hamburg in the early 19th century.