Tyrolean Delicacies: Traditional Recipes

Kaspressknödel are a classic of Tyrolean cuisine and perfect as a starter or served in soup.
Ingredients:
300 g dumpling bread (or diced stale bread)
150 g strong mountain cheese
1 onion
100 g butter
100 ml milk
4 eggs
Salt
½ bunch finely chopped parsley
Pepper
Marjoram

Preparation:
Finely chop the onion and sauté it in butter. Mix the bread cubes with the grated cheese. Add the onions, milk, eggs, and spices and mix everything well.
Shape the mixture into dumplings and flatten them slightly. Fry the dumplings in a pan on both sides until golden brown. Serve with salad or as an addition to soup.

Kasspatzln are one of the most beloved alpine comfort dishes.
Ingredients:
For the dough:
250 g flour
3 eggs
5 g salt
50 ml lukewarm water
For the pan:
Butter or clarified butter
1 diced onion
100 g grated or crumbled cheese (Graukäse or another strong cheese)
For serving:
Fried onions
Parsley
Salt and pepper

Preparation:
Mix the flour, eggs, salt, and water with a wooden spoon to form a thick batter. Do not add too much water; the dough should remain quite firm.
Press the dough through a spätzle sieve or spätzle maker into boiling salted water. Once the spätzle float to the surface, strain them and rinse briefly with cold water.

Tiroler Gröstl is a traditional pan-fried dish made with potatoes, bacon, and onions.
Ingredients:
500 g boiled, peeled, cooled potatoes
150 g bacon
150 g cooked beef
1 onion
Salt
Caraway seeds
Chives
Butter
4 eggs

Preparation:
Dice the onion and sauté it in butter in a large pan. Add the bacon and cooked beef and fry them as well. Slice the potatoes and add them to the pan. Fry everything together until nicely browned and season with salt and caraway seeds.
In a separate pan, fry the eggs in butter. Serve the Tyrolean Gröstl topped with the fried eggs and chopped chives.

Schlutzkrapfen are the Tyrolean version of ravioli. They are filling yet light and surprisingly easy to make at home.
Ingredients:
For the dough:
200 g wheat flour
200 g rye flour
4 eggs
A splash of olive oil
A pinch of salt
For the filling:
200 g quark (topfen)
1 leek or spring onion
A few basil leaves
A few mint leaves
Salt and pepper

Preparation:
Mix the flours and salt. Add the eggs and olive oil and knead into a smooth dough. If the dough is too firm, add a little water. Form a loaf and let it rest for about 30 minutes.
For the filling, finely chop the leek, basil, and mint. Mix the herbs with the quark and season with salt and pepper.
Roll the dough very thin and cut out circles. Fill each circle, fold it into a half-moon shape, and press the edges with a fork to seal. Cook the Schlutzkrapfen in salted water for about 5 minutes. Drain well and serve with melted butter.

Kaiserschmarrn is probably the most famous sweet specialty from Tyrol.
Ingredients:
3 tablespoons flour
1 pinch salt
1 teaspoon vanilla sugar
A little milk
3 eggs
A splash of rum
Butter
Raisins
1 tablespoon sugar
For topping:
Plum compote
Powdered sugar

Preparation:
Whisk together the flour, vanilla sugar, milk, and salt. Add the eggs and a splash of rum to the batter.
Heat butter in a pan, pour in the batter, and sprinkle raisins on top. Cook the pancake on both sides with a lid on the pan.
Tear the pancake into pieces, sprinkle with sugar, and lightly caramelize. Serve with plum compote and powdered sugar.

Apple Strudel is a classic that should never be missing from a Tyrolean dessert menu.
Ingredients:
For the dough:
440 g flour
2 small eggs
60 g oil
1 pinch salt
160 g lukewarm water
For the filling:
1200 g apples (preferably tart varieties)
120 g sugar
1 pinch cinnamon
250 g breadcrumbs
Melted butter
A handful of raisins
A little rum
For decoration:
Powdered sugar

Preparation:
Mix the flour, eggs, oil, salt, and lukewarm water and knead into a dough. Let it rest for at least 30 minutes. Ideally, prepare the dough the day before and let it rest overnight in the refrigerator.
Stretch the dough carefully with your hands until it becomes very thin and almost transparent. Place it on a floured kitchen towel and brush the lower half with melted butter.
Peel and slice the apples. Toast the breadcrumbs in butter and soak the raisins in rum. Mix everything with sugar and cinnamon. Spread the filling over the upper half of the dough – the more filling, the better.
Roll the strudel using the kitchen towel and place it on a baking tray with the seam facing down. Brush with melted butter and bake for 10 minutes at 200°C, then 30–45 minutes at 180°C.
The strudel is ready when a little apple juice starts to escape. Sprinkle with powdered sugar and enjoy warm.