If only it were that simple. Every now and then, the longing for the mountains of South Tyrol becomes so overwhelming that all you want to do is leave everything behind and head back to the Hotel Masl. We want to make the wait for your next holiday in South Tyrol even more enjoyable, so we’ve asked the Masl kitchen team to share their top recipes with you.
A recipe to cure longing. South Tyrolean specialities to cook at home.
for 1 strudel
Pastry
300 g plain flour
200 g butter
100 g caster sugar
1 egg (or 2 egg yolks)
1 sachet vanilla sugar
1 knife-tip lemon zest
1 pinch of salt
Apple filling
600 g apples
50 g sugar
50 g bread crumbs, lightly fried in a little butter
40 g sultanas
20 g pine nuts
2 tbs. rum
1 sachet vanilla sugar
1/2 tsp. ground cinnamon
1 knife-tip lemon zest
In addition
Egg to coat
Pastry
Sift the flour onto a pastry board, making a heap with a well in the centre. Cut the butter into small cubes and add to the flour together with the egg, the caster sugar, lemon zest and salt, mix well and knead until the pastry is smooth and uniform. Wrap in cling film and leave to rest in the refrigerator for approx. one hour.
Apple filling
Peel and core the apples, cut into small slices and mix with sugar, bread crumbs, sultanas, pine nuts, rum, vanilla sugar, cinnamon and lemon zest. Pre-heat the oven.
Apple strudel
Roll out the pastry thinly on a floured pastry board into a rectangular shape, 16” x 12” and place onto a buttered baking tray or parchment paper. Distribute the filling lengthways along the middle. Fold together and coat with whisked egg. Use remaining pastry to decorate.
Baking temperature: 180° C
Baking time: approx. 35 minutes
For 4 people
50 g butter
125 g root vegetables (onions, leek, celery), finely cut
500 g pumpkin (marrow)
1 ¼ l soup
50 ml cream
25g butter
100 g diced potatoes
Salt and pepper
1 tsp. whipped cream
Peel, clean and dice pumpkin. Heat 40 g butter in a pan and steam root vegetables. Add pumpkin pulp and potatoes and cook. Add soup and cream, flavour with salt and pepper. Stir and bring soup to boiling. Simmer soup for 30 minutes and skim. Purée the soup with the mixer and add 25g of butter. Boil again shortly. Adjust salt and pepper.
Cooking time: approx. 30 minutes
Tip: Before serving this soup, add some whipped cream, as well as 2-3 drops of pumpkin seed oil in the middle of the soup.