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South Tyrolean apples

South Tyrolean apples

Varied in taste

Crisp and fresh, pleasantly sweet or slightly acidic – South Tyrol’s apple is on everyone’s lips; in the truest sense of the word. Because, besides wine, the apple is South Tyrol’s best-known quality product and also a real export hit. The classic varieties Golden Delicious, Fuji, Granny Smith, Jonagold and Pink Lady prosper exceedingly well in the southern Eisack valley. And also some old apple varieties such as the white Rosemary apple that exudes such an intensive aroma in the gardens of South Tyrol’s farmers are enjoying a growing popularity.

Recipes with apples enrich the menus of South Tyrol’s restaurants.
More information about the South Tyrolean apples
Apple strudel
Ingredients for one strudel
For the dough
  • 200 g butter
  • 100 g sugar
  • Salt
  • Lemon zest
  • Bourbon vanilla, ground
  • 2 eggs
  • 300 g wheat flour, sifted

For the filling
  • 5 South Tyrolean apples
  • Sponge cake or bread crumbs
  • Raisins
  • Pine nuts
  • Cinnamon sugar
  • 1 lemon, juice and zest

Further ingredients
  • 1 egg, beaten

For the dough, knead together butter, sugar, salt, lemon zest, vanilla, eggs and flour. Wrap in plastic and let rest, refrigerated. For the filling, wash, peel, core and chop the apples and mix well with the remaining ingredients. Remove the dough from the refrigerator, knead quickly and roll out to a 3mm thick rectangle about 25x35 cm. Place the filling in the middle, fold the left and right edges in and fold up the dough. Brush with beaten egg and place on a parchment lined baking sheet. Place in a preheated 200°C oven, turn the temperature down to 190°C and bake for about 40 minutes.

The dough can be prepared a day ahead.

Recipe by Pastry Pupp
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