Place of origin
Region or state
|Flour, yeast, milk, butter, brown sugar, lard|
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Nonnevot is a Limburgian pastry dating back to the 17th century. Hailing from the town of Sittard the pastry has traditionally been associated with carnival (Limburgian: Vastelaovend), but is nowadays sold year-round in regional bakeries. Its name: nonnevot, or nun's buttocks, comes from the knotted shape of the pastry, resembling the knot on the back of a nun's tunic. The nonnevot is prepared through deep-frying a mixture of flour, yeast, milk, salt, butter, brown sugar, and lard.
- Countess Van Limburg Stirum (1997). Art of Dutch Cooking. Hippocrene Books, Inc.