We prepare and share the best recipes from our homeland
South Tyrol is the land of mountains and excellent cuisine. Here you will find our favourite recipes to try out for yourself.
Mama Moidl’s Ultental Bauernkrapfen (fried pastry)
Dough:
- 1 kg flour
- 60 g margarine
- 130 g butter
- 6 - 8 egg yolks
- 1 tbsp oil
- A shot schnapps
- approx. two tbsp. salt
Mix all the ingredients together, add about three to four cups of warm water, and then knead the dough for 15 minutes. Then let the dough rest for 15 minutes.
For the poppy seed filling:
Cut two bread rolls (Semmel), add about three cups of water, and cook to a paste. Add a teaspoon of salt. Now boil half a kilo of ground poppy seeds. Add sugar and a teaspoon of schnapps. Bring everything to a boil and then remove it from the cooker. Let the mixture cool until it is lukewarm. Then add ¾ of a cup of cream and mix everything together.
Roll out the dough, cover with the filling, fold the second half of the dough over it, cut out rectangular pieces and bake in hot oil until golden brown.
Apple strudel
Ingredients
For the short-crust pastry:
- 250 g flour
- 125 g butter
- 125 g icing sugar
- 5 g baking powder
- 50 g egg (whole egg)
- 5 cl milk
- Pinch of salt
- Lemon zest
Filling:
- Apples
- Cinnamon
- Pine nuts
- Brown sugar
- Sultanas
- Breadcrumbs
- Rum
- Vanilla sugar
- Egg
Preparation:
Mix the butter (room temperature) with the sugar, lemon zest, and icing sugar in a bowl until smooth. Add the egg, milk, flour, and baking powder and knead into a dough. Leave the dough to rest for 30 min. In the meantime, peel and core the apples, cut into small slices and mix with the sugar, breadcrumbs, sultanas, pine nuts, rum, vanilla sugar, cinnamon, and lemon zest. Preheat the oven. Roll out the pastry dough on a floured surface and place on a buttered baking tray. Spread the apple filling on the pastry dough and roll it up. Brush the strudel with a beaten egg and bake in the oven at 180 degrees for 35 minutes. Dust with icing sugar.
