Recipe: "Siasse Krapflang" (Sweet Pastries)

While many skiers and snowboarders are already enjoying the snow on the Hintertux Glacier, I decide to make the most of the beautiful autumn weather by taking a relaxing walk by the River Ziller with my little boy Anton.

Recipe "Siasse Krapflang"

©Andrea Egger

Created by Andrea Egger

©Andrea Egger

Read on to hear about a beautiful autumnal walk and a delicious afternoon tea of sweet, Tyrolean "Krapfen" …


The route we choose leads us directly past the Regional Museum near Zell am Ziller. Looking over at the old farmhouse with its homely rooms, stable and tiny chapel, I feel transported hundreds of years back in time. I can easily imagine a simpler life before televisions, computers and the internet, when the family would have spent an autumn day such as today doing traditional crafts such as making "Doggln", a type of sturdy slipper particular to the Ziller Valley. In summer, both the farmhouse and the chapel are open to visitors. However, in the colder months of the year the museum is closed and so we promise ourselves we will return next summer. 

Recipe "Siasse Krapflang"
©Andrea Egger
Recipe "Siasse Krapflang"
©Andrea Egger
Recipe "Siasse Krapflang"
©Andrea Egger

After a short rest in the sunshine, we finish our autumn walk by crossing a small path through a field to return to our warm and cosy home. After a good dose of fresh air, we are feeling hungry and sit down in the kitchen to enjoy an "Untang" (the local word for an afternoon tea, which usually includes a small snack such as some cake or bread with Ziller Valley honey). Luckily, today there are some "Siasse Krapflang" (sweet pastries) left over from a delicious lunch of barley soup and sweet treats. We quickly polish off the last of these sweet pastries – delicious! 

For those of you who want to try this tasty treat for yourselves, here is my recipe for sweet Tyrolean "Krapfen".

©Andrea Egger

Ingredients for the pastry:

  • 250g margarine
  • 1 kg flour
  • 2 eggs
  • approx. 300 ml warm milk
  • 1 pack of vanilla sugar
  • a pinch of salt
  • a little rum

 

Filling:

Either cranberry or plum jam mixed with quark.

©Andrea Egger

Method:

Ensure the ingredients are at room temperature before mixing into a smooth pastry. Leave the pastry to rest for a short time, then stretch out small portions of the pastry into circular forms. Spoon a little filling onto the pastry circles and fold to create little parcels. Fry in hot fat (e.g. vegetable oil). Drain the oil and leave to cool. Dust with icing sugar before serving. 

Enjoy your delicious, sweet Ziller Valley Krapfen!

Yours,
Andrea