A recipe to cure longing. South Tyrolean specialities to cook at home.

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.

Apple strudel

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 

Pumpkin cream soup

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.

winter wonderland loading...
summer feelings loading...