Recipes

Nut Flecks

Nut Flecks

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Ingredients

Ingredients for 6–8 Servings

  • 4 cups 500 g Flour
  • 4 Eggs Dash of salt
  • 2 tbsp Water lukewarm
  • Flour for the work surface
  • Some lard

For the Cream Batter

For the Nut Batter

Instructions

  • Knead the flour with eggs and salt.
  • Add lukewarm water little by little and knead until the dough is nice and smooth.
  • Add flour as needed.
  • Wrap in foil and let rest for 30 minutes.
  • Roll out to about 2 mm on a floured work surface.
  • Cut into 2in (5 cm) wide strips, lay on top of each other, and cut again into approximately ½ to ¾in strips.
  • Then cut small squares out of the strips.
  • Boil salt water and cook the flecks for 1–2 minutes.
  • Pour out the water, shock in cold water, and let drip.
  • Roll them briefly in hot lard, so that they don’t stick together.
  • Preheat oven to 350 °F (180 °C).
  • For the cream batter, mix the egg yolks with confectioner’s sugar and vanilla sugar.
  • Beat the egg whites to stiff peaks with the granulated sugar and fold into the egg yolk mixture.
  • Add raisins and lemon zest.
  • Mix the flecks with the cream batter.
  • For the nut batter, boil milk with sugar and cinnamon.
  • Sprinkle in the nuts.
  • Place half of the flecks in a buttered casserole dish.
  • Spread the nut batter on top and cover with the rest of the flecks.
  • Bake for about 20 minutes.
  • Cut into equally sized pieces and serve.
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Course; Dessert / Nuts
Cuisine; Austria / European

Semolina Ravioli With Strawberries

Semolina Ravioli With Strawberries

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Ingredients

Ingredients for about 40 Ravioli

  • 2 oz 50 g Durum wheat semolina (or wheat semolina)
  • â…“ cup 100 g Flour
  • 2 Egg yolks
  • 2 Eggs
  • Dash of cinnamon
  • Dash of salt
  • Dash of vanilla sugar for the water
  • Flour for the work surface
  • Egg white for brushing
  • 18 oz 500 g Strawberries
  • Strawberry purée

For the Filling

  • 1 cup 250 ml Milk
  • 4¼ tbsp 60 g Butter
  • 2 tsp 10 g Granulated sugar
  • 2 tsp 10 g Vanilla sugar
  • Pulp of ½ vanilla bean Dash of salt
  • 2 oz 60 g Wheat semolina
  • 1 Egg
  • Zest of 1 lemon

For the Butter Crumbs

  • 1 stick 120 g Butter
  • 6 oz 170 g Breadcrumbs
  • Dash of cinnamon

Instructions

  • For the dough, mix the flour and semolina.
  • Knead with the eggs, egg yolks, cinnamon, and salt to a smooth dough.
  • Wrap in foil and let rest for 50 minutes.
  • For the filling, boil the milk, butter, granulated sugar, vanilla sugar, vanilla pulp, and salt.
  • Stir in the semolina and simmer for 3–5 minutes, until it is soaked.
  • Remove from heat.
  • Let cool, then stir in the egg and lemon zest.
  • Roll out the dough (preferably with a pasta maker).
  • Cut out squares or circles on a floured work surface and place a little bit of filling on each.
  • Brush the edges with beaten egg white, close, and press the edges together well.
  • Bring salt water to boil with a little vanilla sugar.
  • Place the ravioli in the water and let simmer for 4–5 minutes.
  • For the butter crumbs, heat butter and brown the breadcrumbs with cinnamon.
  • Remove the ravioli, let drip, and roll in the crumbs.
  • Pour strawberry purée onto dishes, place the ravioli on it, and garnish with the washed, quartered strawberries.

Notes & Wine Advice

Garnish Recommendation:

vanilla ice cream
 
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Course; Dessert / Fruit
Cuisine; Austria / European

Chocolate Ravioli With Moscato Sabayon

Chocolate Ravioli With Moscato Sabayon

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Ingredients

Ingredients for about 60 Ravioli

  • 12 oz 350 g Dark couverture chocolate
  • 1 cup 250 ml Heavy cream
  • 7 tbsp 10 cl Grand Marnier
  • 2 cups 250 g Flour
  • 3.5 oz 100 g Cocoa powder
  • 4 Eggs
  • ¼ cup 30 g Confectioner’s sugar
  • Flour for the work surface
  • Egg white for brushing
  • Salt and vanilla sugar for the water
  • Orange slices to garnish
  • Confectioner’s sugar for dusting
  • For the Moscato Sabayon
  • 4 Egg yolks
  • 3 tbsp Sugar
  • 6 tbsp 9 cl Muscatel wine
  • ¼ cup 6 cl Sparkling wine (preferably Chardonnay)

Instructions

  • First, prepare the filling.
  • Boil the heavy cream, stir in the chopped chocolate, and remove from heat.
  • Mix in the Grand Marnier with an immersion blender and homogenize the mixture (blend for 5 minutes without mixing in any air).
  • Then chill for 1 hour.
  • For the dough, sift the flour and cocoa powder.
  • Knead to a smooth dough with the eggs and sugar.
  • Wrap in foil and let rest for 30 minutes.
  • Roll out the dough (preferably with a pasta maker).
  • Cut out squares or circles on a floured work surface and place a little bit of filling on each.
  • Brush the edges with beaten egg white, close, and press the edges together well.
  • Bring salt water to boil with a little vanilla sugar.
  • Place the ravioli in the water and let simmer for 5 minutes.
  • For the moscato sabayon, beat all the ingredients together in a bain-marie until the sabayon is nice and airy.
  • Remove the ravioli and let drain.
  • Serve with orange slices.
  • Garnish with sabayon and confectioner’s sugar.
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Course; Dessert
Cuisine; Austria / European

Poppy Apricot Ravioli With Vanilla Whipped Cream

Poppy Apricot Ravioli With Vanilla Whipped Cream

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Ingredients

Ingredients for 6–8 Servings

  • 3½ cups 430 g Flour
  • 3 Eggs
  • 3 Egg yolks Dash of salt
  • 1 tbsp Vegetable oil
  • Egg yolk for brushing
  • Dash of sugar for the water
  • Mint to garnish
  • For the Filling
  • 1¾ tbsp 25 g Butter
  • 2 tbsp Confectioner’s sugar
  • Juice and zest of 1 lemon
  • 3 Egg yolks
  • 2 tsp 1 cl Rum 9 oz (250 g) Quark
  • 1.5 oz 40 g White bread crumbs
  • ½ cup 50 g Apricot marmalade
  • 2 Apricots
  • For the Poppy Crumbs
  • 5½ tbsp 80 g Butter
  • 2 oz 50 g Poppy seeds, ground
  • 2 oz 50 g Sponge cake crumbs
  • 3 tbsp 20 g Confectioner’s sugar
  • For the Vanilla Whipped Cream
  • â…” cup 150 ml Whipping
  • cream
  • 3 tbsp 20 g Confectioner’s sugar
  • Dash of vanilla sugar
  • Pulp of ½ vanilla bean

Instructions

  • Slowly knead the flour, eggs, egg yolks, salt, and oil to a smooth, flexible dough.
  • Form a ball, wrap it in plastic wrap, and chill for 1 hour.
  • In the meantime, cream the butter, sugar, lemon juice and lemon zest for the filling.
  • Stir in the egg yolks, rum, quark, white bread crumbs, and apricot marmalade.
  • Finally, fold in the diced apricot.
  • For the poppy crumbs, foam the butter in a pan.
  • Lightly brown the cake crumbs, poppy, and confectioner’s sugar and set aside.
  • Roll the dough out to thin sheets.
  • On half of the sheets, mark approximately 2in (6 cm) squares, place some filling in the middle of the squares and brush the space in between with egg white.
  • Lay the other sheets on top and press them together well in the spaces between the squares.
  • Poke holes to remove any air bubbles that appear.
  • Cut out the squares with a pastry wheel.
  • For the vanilla whipped cream, whip the cream halfway with confectioner’s sugar, vanilla sugar, and vanilla pulp.
  • In a big enough pot, boil water with a bit of sugar.
  • Place the ravioli in the water and let simmer for 3–4 minutes.
  • Remove and let drip.
  • Roll the ravioli in the poppy crumbs and serve garnished with vanilla whipped cream and mint.

Notes & Wine Advice

Garnish Recommendation:

preserved apricots  and apricot sorbet 
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Course; Dessert
Cuisine; Austria / European

Plum Jam Pastry Pockets

Plum Jam Pastry Pockets

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Ingredients

Ingredients for 6–8 Servings

  • 21 oz 600 g Potatoes, high starch
  • â…” cup 100 g Potato flour
  • ¾ oz 20 g Wheat semolina
  • 2 tbsp 30 g Butter, melted
  • 2 Egg yolks Salt
  • Flour for the work surface
  • 1 Egg yolk for brushing

For the Filling

  • 1â…” cup 200 g Plum jam
  • Dash of cinnamon powder
  • 2 tsp 1 cl Rum
  • For the Crumbs
  • 1 stick 120 g Butter
  • 6 oz 170 g Breadcrumbs

Instructions

  • Boil the unpeeled potatoes in salt water until they are soft.
  • Peel and dry in a 200 °F (100 °C) oven.
  • Press through a potato ricer and quickly knead with potato flour, egg yolks, semolina, butter, and a dash of salt.
  • Roll the potato dough out to about 4mm thick on a floured work surface.
  • Cut out circles with a 3in (8 cm) round, scalloped cookie cutter.
  • Mix the plum jam with cinnamon and rum and place in the middle of each circle (preferably with a piping bag).
  • Brush the edges with a beaten egg, close the dough, and press the edges together with your thumb and forefinger.
  • Boil salt water and place the pockets in the water for about 5 minutes.
  • For the crumbs, heat butter and brown the crumbs.
  • Remove the pastry pockets from the water, let drip, and roll in the crumbs.

Notes & Wine Advice

Garnish Recommendation:

vanilla ice cream
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Course; Dessert / Fruit / Pastry
Cuisine; Austria / European

Poppy Noodles

Poppy Noodles

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Ingredients

Ingredients for 6 Servings

  • 18 oz 500 g Potatoes, high starch
  • â…“ cup 100 g Potato flour
  • 1 Egg
  • Salt
  • 5½ tbsp 80 g Butter
  • 7 tbsp 100 g Confectioner’s sugar
  • 10.5 oz 300 g Poppy seeds, ground

Instructions

  • Boil the unpeeled potatoes in salt water until they are soft.
  • Peel and dry in a 200 °F (100 °C) oven.
  • Press through a potato ricer and knead with potato flour, egg, and a dash of salt.
  • Form rolls, cut off small pieces, and roll into noodles approximately 3 in (7 cm) long and finger thick.
  • Boil salt water and let the noodles simmer for 5 minutes.
  • Melt butter, remove the noodles from the pot, let drip, and roll in the butter.
  • Dust thickly with poppy and confectioner’s sugar before serving.
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Course; Dessert / Noodles
Cuisine; Austria / European

Leavened Dumplings

Leavened Dumplings

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Ingredients

Ingredients for about 20 Dumplings

  • 4 cups 500 g Flour
  • ¼ cup 30 g Yeast
  • ½ cup 200 ml Milk, lukewarm
  • 5½ tbsp 80 g Butter, melted
  • ¼ cup 60 g Granulated sugar
  • 2 Eggs
  • 2½ cups 300 g Plum jam Salt
  • Zest of ½ lemon
  • Flour for the work surface

To Sprinkle and Dust

  • 1 stick plus 2½ tbsp 150 g Butter, melted
  • 4 oz 120 g Poppy seeds, ground
  • 3 tbsp 50 g Confectioner’s sugar

Instructions

  • Dissolve the yeast in half of the lukewarm milk.
  • Add some flour and stir.
  • Sprinkle some flour on top, cover, and let the starter dough rise for 20 minutes.
  • Put the rest of the flour in a bowl.
  • Knead with the starter dough, butter, eggs, the rest of the milk, granulated sugar, a dash of salt, and lemon zest to form smooth dough.
  • Cover and let rise for 30 minutes in a warm place.
  • Roll the dough out on a floured work surface to about ½ in (1.
  • 5 cm) thick and cut into 2¾ in (7×7 cm) squares.
  • Spoon plum jam onto the middle of each square, close the dumplings, and roll into smooth balls in your hands.
  • Place on a floured surface, cover with a towel, and let rise again, until they have nearly doubled in size.
  • Bring salt water to boil in a large pot.
  • Place the dumplings in the simmering water and let them steep more than boil.
  • Place the lid of the pot on top while they are simmering, slightly ajar.
  • After 10 minutes, remove the lid and turn the dumplings.
  • Cook for another 5 minutes, then remove and immediately poke 2–3 holes with a needle so that they do not collapse.
  • Place in a casserole dish brushed with melted butter and place in an oven preheated to a low heat until all the dumplings are cooked.
  • Drizzle the dumplings in melted butter and dust with poppy and confectioner’s sugar.
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Course; Dessert
Cuisine; Austria / European

Nut And Quark Dumplings

Nut And Quark Dumplings

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Ingredients

Ingredients for 18 (Dumplings

  • Quark dough for dumplings

For the Nut Filling

  • 4.5 oz 125 g Nuts, ground
  • 2.5 oz 70 g Breadcrumbs
  • 7 tbsp 100 ml Milk
  • Lemon zest
  • Splash of rum
  • Dash of cinnamon
  • Some honey
  • 2 tbsp 30 g Sugar
  • 2 oz 50 g Nougat
  • 1 Egg yolk

For the Sugar Crumbs

  • 7 tbsp 100 g Butter
  • 7 tbsp 100 g Breadcrumbs
  • 3 tbsp 50 g Granulated sugar
  • Dash of cinnamon Vanilla sugar

Instructions

  • Prepare the quark dough for dumplings and let rest for 2 hours.
  • For the filling, mix the nuts and breadcrumbs.
  • Boil the milk with the sugar, honey, rum, lemon zest, and cinnamon.
  • Remove from heat and stir into the nuts.
  • Melt the nougat and stir into the nut mixture with the egg yolks.
  • Chill for a while.
  • Form small balls from the nut batter and chill them again.
  • Wrap the chilled balls in the prepared dough and form dumplings.
  • Bring a good amount of water to boil and then let the dumplings sit in it for about 12 minutes (do not boil them).
  • For the sugar crumbs, melt butter and brown the crumbs and sugar.
  • Flavor with cinnamon and vanilla sugar.
  • Remove the dumplings from the water, let drip, and roll in the crumbs.

Notes & Wine Advice

Garnish Recommendation:

grape compote  and vanilla sauce 
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Course; Dessert / Nuts
Cuisine; Austria / European

Chocolate Dumplings

Chocolate Dumplings

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Ingredients

  • Ingredients for 24 Dumplings
  • 1¾ tbsp 25 g Butter
  • 12 oz 350 g Quark
  • 2 Eggs
  • ½ tbsp Vanilla sugar
  • 3 tbsp 20 g Confectioner’s sugar
  • Zest of ½ lemon
  • Zest of ½ orange
  • 2 tsp 1 cl Rum
  • 3.5 oz 100 g Breadcrumbs
  • Sugar for the water
  • Confectioner’s sugar for dusting
  • For the Filling
  • 7 tbsp 100 ml Heavy cream
  • 3.5 oz 100 g Dark couverture chocolate
  • For the Cinnamon Crumbs
  • 7 tbsp 100 g Butter
  • 4 oz 120 g Breadcrumbs
  • Dash of cinnamon ground

Instructions

  • For the filling, first melt the dark chocolate in the heavy cream in a double boiler, then chill.
  • In the meantime, make the dough by first creaming the butter and confectioner’s sugar.
  • Mix in the quark.
  • Then mix in the eggs, vanilla sugar, rum, orange zest, and lemon zest.
  • Finally, fold in the breadcrumbs.
  • Let the dough rest for 1 hour.
  • Fill a piping bag fitted with a round nozzle with the cooled chocolate and pipe small balls of chocolate.
  • Wrap each ball in dough and form dumplings.
  • Bring sugared water to a boil in a pot and boil the dumplings for 6–8 minutes.
  • While they boil, melt butter in a pan and brown the breadcrumbs with cinnamon.
  • Remove the dumplings, let drip, and roll in the crumbs.
  • Dust with confectioner’s sugar and serve.

Notes & Wine Advice

If you’d rather skip the step of preparing the chocolate, you can simply use chunks of cooking chocolate as filling.

Garnish Recommendation:

strawberry purée
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Course; Chocolate / Dessert
Cuisine; Austria / European