Krapfen Krapfen are small, sweet or savory pastries that are deep-fried. They can be made from a batter, yeast dough, Quark dough, or choux pastry. There are several regional variations of the Krapfen. Here are some examples: Berliner - a sweet, donut-like pastry Rheinische Krapfen - made from choux pastry with raisins. Ausgezogene - flat Krapfen made from a yeast dough Krautkrapfen - savory Krapfen made from a pasta dough and filled with Sauerkraut and bacon.  Region Throughout Germany  History Krapfen date back to the 2nd century BC when the Romans ate honey-glazed Krapfen. A variation of the Krapfen was found on a menu from a monestary, dating back to the 1200's. These were called "Craphun" - they were boiled and served during Lent.