Desserts from South Tyrol: The sweetest side of tradition

Ingredients:

• 250 g flour
• 60 ml oil
• Lukewarm water as needed
• 1 egg
• Salt to taste
• 50 g breadcrumbs
• 50 g butter
• 800 g Golden apples
• 100 g raisins
• 80 g sugar
• Cinnamon to taste
• Juice of 1 lemon
• 50 g pine nuts

Preparation

Knead flour, oil, water, salt and sugar until you obtain a smooth dough. Let rest and meanwhile prepare the filling by mixing sliced apples with sugar, raisins, cinnamon and lemon juice. Roll out the dough, sprinkle with breadcrumbs toasted in butter, distribute the filling and roll up. Brush with beaten egg and bake at 180°C for 40 minutes.

Ingredients:

• 250 g buckwheat flour
• 250 g butter
• 250 g sugar
• 250 g chopped almonds
• 6 eggs (yolks and whites separated)
• 1 packet of baking powder
• Cinnamon to taste

Preparation

Whip the butter with sugar and yolks until you obtain a creamy mixture. Add the almonds, buckwheat flour, cinnamon and baking powder. Fold in the stiffly beaten egg whites. Pour the batter into a buttered cake pan and bake at 180°C for 45 minutes. Serve with cranberries and whipped cream.

Ingredients:

• 200 g butter (at room temperature)
• 200 g type 00 flour
• 200 g powdered sugar
• 500 g rhubarb (cleaned and cut into pieces)
• 4 eggs
• 1 lemon (grated zest)

Preparation

Beat the soft butter with powdered sugar and eggs until you obtain a smooth and homogeneous cream. Add the grated lemon zest and gradually incorporate the flour, mixing until you obtain a soft dough. Spread the dough in a previously buttered and floured tart pan, evenly distribute the raw peeled and diced rhubarb on the base. Bake in a preheated static oven at 180°C for about 30 minutes, until the surface is golden. Once removed from the oven, let cool and, if desired, dust with powdered sugar before serving.

Tip: If the rhubarb is very acidic, you can let it macerate for 15-20 minutes with a little sugar before using it.

Ingredients (for 4 people):

• 4 scoops of vanilla ice cream
• 200 g fresh raspberries
• 50 g sugar
• 1 tablespoon lemon juice
• ½ glass of water
• Powdered sugar (optional, for decoration)
• Fresh mint leaves (for garnish)

Preparation

Gently wash the raspberries and place them in a small pot with sugar, lemon juice and water. Cook over medium heat for about 5 minutes, stirring occasionally, until you obtain a soft and slightly thick sauce. If you prefer a smoother consistency, strain the sauce through a sieve to remove the seeds.

Distribute the vanilla ice cream scoops in cups and pour the warm raspberry sauce over them. Decorate with a dusting of powdered sugar and a few fresh mint leaves. Serve immediately, to create a delicious contrast between the cold ice cream and the warmth of the sauce.

Ingredients (for about 12-15 krapfen):

• 500 g type 00 flour
• 50 g sugar
• 1 packet of dry baker's yeast (or 25 g fresh)
• 250 ml lukewarm milk
• 50 g melted butter
• 2 eggs
• 1 pinch of salt
• 1 teaspoon grated lemon zest
• 1 teaspoon vanilla extract (optional)
• Apricot jam (or other filling of choice)
• Oil for frying (lard or peanut oil)
• Powdered sugar for dusting

Preparation

In a large bowl, mix the flour with sugar and baker's yeast. Add the lukewarm milk, eggs, melted butter, lemon zest and salt, then knead until you obtain a homogeneous and elastic mixture. Cover with a cloth and let rise in a warm place for about 1-2 hours, until doubled in volume.
Roll out the dough on a floured surface to a thickness of about half a centimeter. With a cookie cutter or glass, cut out discs of about 8-10 cm in diameter. On half of the discs put a teaspoon of jam, then cover with another disc and seal the edges well by pressing with your fingers.
Heat plenty of oil in a pot to 170°C and fry the krapfen a few at a time, turning them gently until uniformly golden. Drain on paper towels and dust with powdered sugar.

Ingredients (for about 12 Buchteln):

• 500 g type 00 flour
• 250 ml lukewarm milk
• 25 g fresh baker's yeast (or 7 g dry yeast)
• 80 g sugar
• 80 g melted butter
• 2 eggs
• 1 pinch of salt
• 1 teaspoon grated lemon zest
• 1 teaspoon vanilla extract (optional)
• Apricot jam (or other filling of choice)
• Melted butter for brushing
• Powdered sugar for decoration

Preparation

Dissolve the yeast in lukewarm milk with a teaspoon of sugar and let it rest for 10 minutes until activated. In a large bowl, mix the flour with sugar, lemon zest and salt. Add the milk with yeast, eggs and melted butter, then knead until you obtain a soft and elastic dough. Cover with a cloth and let rise in a warm place for about 1-2 hours, until doubled in volume.
Once risen, transfer the dough to a floured surface and gently roll it out with your hands. Divide it into equal portions and flatten each piece, putting a teaspoon of jam in the center. Close the edges well, forming smooth balls.
Arrange the Buchteln in a buttered baking dish, placing them close but not too tight. Brush the surface with melted butter and let rise for another 30-40 minutes.
Bake in a preheated static oven at 180°C for about 25-30 minutes, until they become golden. Once cooled slightly, dust with powdered sugar and serve warm.

Ingredients (for about 4-6 Strauben):

• 250 g type 00 flour
• 250 ml milk
• 2 eggs
• 1 pinch of salt
• 1 tablespoon melted butter
• 1 tablespoon grappa or brandy (optional, for an aromatic touch)
• Oil or lard for frying
• Powdered sugar for decoration
• Cranberry jam for serving

Preparation

In a bowl, beat the eggs with a pinch of salt, then add the milk and melted butter. Gradually incorporate the flour, mixing well to obtain a smooth and homogeneous batter. If desired, add grappa to give a more characteristic flavor.
Heat plenty of oil or lard in a large deep pan until it reaches about 170-180°C. Pour the batter into a funnel or piping bag with a wide nozzle and let it fall into the hot oil forming a spiral or random interlacing. Fry until golden on both sides, then drain on paper towels.
Dust generously with powdered sugar and serve with cranberry jam, as South Tyrolean tradition dictates.

Ingredients (for 1 large Zelten or 2 small ones):

• 250 g type 00 flour
• 100 g sugar
• 100 g melted butter
• 2 eggs
• ½ packet of baking powder
• 100 ml milk
• 1 tablespoon grappa or rum
• 1 teaspoon ground cinnamon
• 1 pinch of ground cloves
• 1 pinch of salt
• 250 g dried figs (cut into pieces)
• 200 g walnuts (coarsely chopped)
• 150 g almonds
• 150 g raisins (soaked in water or rum)
• 100 g pine nuts
• 100 g candied orange peel
• 100 g candied citron peel

Preparation

In a bowl, mix the flour with baking powder, sugar, salt and spices. Add the eggs, melted butter, milk and grappa (or rum) and knead until you obtain a homogeneous mixture. Gradually add the dried and candied fruit, incorporating it well into the dough.
Form one or two oval loaves, slightly flattened, and arrange them on a baking sheet lined with parchment paper. Decorate the surface with whole almonds and walnuts, pressing them lightly.
Bake in a preheated oven at 170°C for about 40-50 minutes, until the dessert is golden and compact. Once cooled, you can brush it with some honey to make it shiny and more aromatic.

Ingredients (for 2-3 people):

• 4 eggs
• 200 ml milk
• 125 g type 00 flour
• 30 g sugar
• 1 packet of vanilla sugar
• 1 pinch of salt
• 1 teaspoon rum (optional)
• 30 g butter (for cooking)
• 30 g raisins soaked in rum or warm water
• Powdered sugar for decoration
• Cranberry or apple compote for serving

Preparation

Separate the yolks from the whites and beat the latter until stiff with a pinch of salt. In a bowl, beat the yolks with sugar and vanilla sugar until you obtain a light and frothy mixture. Add the milk and rum, then gradually incorporate the sifted flour. Finally, gently fold in the stiffly beaten egg whites to make the batter fluffy and airy.
In a large pan, melt the butter and pour the mixture, distributing the soaked and squeezed raisins on top. Cook over medium heat for a few minutes, until the base becomes golden. Flip the omelet with the help of a spatula (or cut it into smaller pieces to flip more easily). Cook for a few more minutes, then break the Kaiserschmarrn into pieces with two forks and let it brown evenly.
Serve immediately, dusting with powdered sugar and accompanying with cranberry, apple or plum compote.

Ingredients (for about 8 canederli):

• 250 g ricotta (well drained)
• 50 g soft butter
• 1 egg
• 1 pinch of salt
• 1 tablespoon sugar
• 120 g type 00 flour
• 8 fresh apricots
• 8 sugar cubes (optional, for filling)

For the coating:

• 50 g butter
• 100 g breadcrumbs
• 30 g sugar
• 1 teaspoon cinnamon (optional)

Preparation

In a bowl, mix the ricotta with soft butter, egg, salt and sugar. Gradually add the flour and knead until you obtain a soft but workable mixture. Wrap the dough in plastic wrap and let it rest in the refrigerator for at least 30 minutes.
Meanwhile, wash and dry the apricots. If desired, remove the pit and insert a sugar cube in its place for a sweeter heart.
Divide the dough into 8 portions, flatten each piece and completely wrap each apricot, sealing the edges well to prevent them from opening during cooking.
Bring a pot of lightly salted water to a boil and cook the canederli over medium heat for about 10-12 minutes, until they float to the surface.
Meanwhile, melt the butter in a pan, add the breadcrumbs and toast lightly until golden. Add the sugar and, if desired, a pinch of cinnamon.
Drain the canederli with a slotted spoon, roll them in the toasted breadcrumbs and serve hot with a dusting of powdered sugar.

Ingredients (for about 8 canederli):

• 250 g boiled and mashed chestnuts
• 150 g well-drained ricotta
• 50 g type 00 flour
• 1 egg
• 1 pinch of salt
• 1 tablespoon melted butter
• 1 teaspoon sugar (only for sweet version)

For the dressing (to choose):

• Melted butter and powdered sugar (for sweet version)
• Melted butter and Parmesan or mountain cheese (for savory version)

Preparation

In a bowl, mash the boiled chestnuts until you obtain a puree. Add the ricotta, flour, egg, melted butter and a pinch of salt (if you prefer the sweet version, also add sugar). Mix well until you obtain a homogeneous and soft dough.
Form balls of slightly floured dough and let them rest for about 15 minutes. Bring a pot with lightly salted water to a boil and cook the canederli for 8-10 minutes, until they float to the surface.
Drain them gently with a slotted spoon and dress as desired: with melted butter and powdered sugar for a sweet version, or with melted butter and mountain cheese for a savory dish with an autumn flavor.

Ingredients (for 4 people):

• 100 g crumbled gingerbread (Lebkuchen)
• 250 g mascarpone
• 200 ml fresh cream to whip
• 2 tablespoons powdered sugar
• 1 teaspoon ground cinnamon
• 1 tablespoon rum or amaretto liqueur (optional)
• 50 g grated dark chocolate (for decoration)
• Honey or maple syrup (optional, for serving)

Preparation

In a bowl, work the mascarpone with powdered sugar and cinnamon until you obtain a smooth cream. Add the crumbled gingerbread and, if desired, rum or amaretto liqueur for a more intense aroma.
Separately, whip the cream until stiff and gently fold it into the mascarpone and gingerbread mixture, mixing from bottom to top to keep the mousse fluffy and airy.
Distribute the mousse in cups or glasses and let it rest in the refrigerator for at least 2 hours. Before serving, decorate with dark chocolate shavings and, if desired, a drizzle of honey or maple syrup.

Ingredients (for 6 people):

• 100 g finely chopped walnuts
• 4 egg yolks
• 100 g sugar
• 250 ml fresh cream to whip
• 2 tablespoons honey
• 1 packet of vanilla sugar
• 1 pinch of cinnamon (optional)
• Chocolate shavings or whole walnuts for decoration

Preparation

In a heat-resistant bowl, beat the yolks with sugar and honey until you obtain a light and frothy mixture. Cook in a double boiler, stirring continuously with a whisk, until the cream thickens slightly (about 5 minutes). Remove from heat and let cool.

Meanwhile, whip the cream until stiff with vanilla sugar. Gently fold the yolk and sugar cream into the whipped cream, mixing with bottom-to-top movements to keep the mixture fluffy. Add the chopped walnuts and, if desired, a pinch of cinnamon for a spiced touch.
Pour the mixture into a loaf pan lined with plastic wrap and let cool in the freezer for at least 4-5 hours.
Before serving, unmold the parfait onto a serving plate, decorate with chocolate shavings, honey or whole walnuts, and cut into slices.

Tip: For a more intense flavor, you can lightly toast the walnuts in a pan before chopping them. Serve the parfait with caramel or chocolate sauce, or with a small glass of walnut liqueur for an even more delicious dessert!

Ingredients (for 6 people):

• 4 egg yolks
• 100 g dandelion honey
• 50 g sugar
• 250 ml fresh cream to whip
• 1 packet of vanilla sugar
• 1 tablespoon herbal liqueur or rum (optional)
• Dandelion flowers or dried fruit for decoration

Preparation

Beat the yolks with sugar and dandelion honey until you obtain a light and frothy mixture. Transfer the bowl to a double boiler and cook over low heat, stirring continuously with a whisk, until the cream thickens slightly (about 5 minutes). Remove from heat and let cool completely.
Whip the cream until stiff with vanilla sugar and gently fold it into the honey cream, mixing with bottom-to-top movements to keep the mixture airy. If desired, add a tablespoon of liqueur for an extra aromatic touch.
Pour the mixture into a loaf pan lined with plastic wrap and place in the freezer for at least 4-5 hours.
Before serving, unmold the parfait onto a serving plate and decorate with dandelion flowers, dried fruit or a drizzle of honey. Cut into slices and enjoy cold.

Ingredients (for about 10-12 fritters):

• 2 ripe but firm pears
• 150 g type 00 flour
• 200 ml milk
• 2 eggs
• 30 g sugar
• 1 packet of vanilla sugar
• 1 teaspoon baking powder
• 1 pinch of salt
• ½ teaspoon ground cinnamon (optional)
• Oil for frying (peanut or sunflower seed oil)
• Powdered sugar for dusting

Preparation

Peel the pears, remove the core and cut them into slices about ½ cm thick or into cubes, depending on preference.
In a bowl, beat the eggs with sugar and vanilla sugar until you obtain a light and frothy mixture. Add the milk and mix. Sift the flour with baking powder and salt, then incorporate it into the egg and milk mixture, mixing well to obtain a smooth batter without lumps. If desired, add a pinch of cinnamon for a more spiced aroma.
Heat plenty of oil in a pan until it reaches 170-180°C. Dip the pear slices in the batter, covering them completely, and fry a few at a time until uniformly golden. Drain on paper towels to remove excess oil.
Dust with powdered sugar and cinnamon and serve immediately, still warm.

Tip: Pear fritters are excellent accompanied by vanilla cream, whipped cream or a scoop of cinnamon ice cream. For a more aromatic version, you can add a tablespoon of rum or grappa to the batter!

Ingredients (for about 1 liter of liqueur):

• 6 very fresh egg yolks
• 250 g powdered sugar
• 250 ml whole milk
• 250 ml fresh cream
• 200 ml pure alcohol (at 95°)
• 1 packet of vanilla sugar (or the seeds of one vanilla pod)

Preparation

In a bowl, beat the yolks with powdered sugar and vanilla sugar until you obtain a light and frothy mixture. Gradually add the milk and cream, mixing well to combine everything.
Transfer the mixture to a pot and heat it in a double boiler, stirring continuously with a whisk, until it reaches about 70°C. It's important not to exceed this temperature to prevent the eggs from cooking, thus obtaining a smooth and velvety consistency.
Remove from heat and let cool. Once cold, add the alcohol gradually, mixing gently. Pour the liqueur into a sterilized glass bottle and let it rest in the refrigerator for at least 24 hours before serving, so that the flavors harmonize.

Tip: The liqueur keeps in the refrigerator for about 2 weeks, but it's always better to shake the bottle before serving, as it may thicken slightly over time.

Ingredients (for about 10-12 hearts)

• 250 g boiled and peeled chestnuts
• 50 g powdered sugar
• 30 g soft butter
• 2 tablespoons rum or grappa (optional)
• 1 teaspoon vanilla extract
• 100 g dark chocolate (for coating, optional)
• Whipped cream

Preparation

Boil the chestnuts (if not already cooked), then pass them through a sieve or blend them until you obtain a smooth puree. In a bowl, mix the chestnut puree with powdered sugar, soft butter, rum (if used) and vanilla, working until you obtain a homogeneous mixture. Roll out the dough between two sheets of parchment paper to a thickness of about 1 cm, then use a heart-shaped cookie cutter to cut out the sweets. Melt the dark chocolate in a double boiler and dip the hearts, letting them solidify on parchment paper. Let rest in the refrigerator for 30 minutes, then garnish with whipped cream and enjoy with a cup of coffee, hot chocolate or a glass of South Tyrolean Passito.