Recipes from our South Tyrolean farm hotel

Ingredients for approx. 10 pieces

Dough:
100 g rye flour
150 g wheat flour
1 tbsp oil
1 egg
Some lukewarm milk
Salt

Filling:
You can fill the Tirtlan with spinach, sauerkraut, potatoes, or curd cheese. Our favourite Tirtlan are the ones filled with curd cheese:
1 tbsp butter
30 g finely chopped onion
250 g dry and strained curd cheese
100 g cooked and strained potatoes
1 tbsp chives
Salt and pepper

Preparation
Mix the ingredients for the dough and knead to a smooth, soft mass. Cover and let rest for approx. 30 minutes.
For the filling, briefly sauté the finely chopped onion in the butter and leave to cool. Then add the curd cheese, potatoes, and chives and season with salt and pepper.
Spread out palm-sized discs of dough and place the filling in the middle of each sheet, place another disc of dough on top, press the edges well and “roll off” with a pastry wheel.
Fry the Tirtlan in hot oil on both sides until light brown.

Source: Hotel Kompatscherhof

Ingredients for 4 people 
30 g onion
20 g butter
100 g cheese (grey cheese or mountain cheese)
150 g dry white bread, diced, or dumpling bread; whole-wheat bread can also be used
2 eggs
100 ml milk
1 tbsp flour
2 tbsp chives, finely chopped
Ground pepper
Salt
20 g parmesan, grated
30 g butter, browned
2 tbsp chives, finely chopped

Preparation
Peel and finely chop the onion and sauté in butter. Cut cheese into small cubes and add to the dumpling bread with the sautéed onion. Mix the eggs with the milk and add to the bread mixture together with the chives. Season with salt and pepper and mix thoroughly. Add flour and knead the mixture until the dough sticks together. With wet hands, form the “nocken” into an oval shape. Bring plenty of salted water to a boil in a large pot, add to the boiling water and cook for about 15 minutes. Take out, drain, and arrange on plates or a pan and sprinkle parmesan cheese on top. Pour the browned butter over it and serve with the chives.

Source: Hotel Kompatscherhof

Ingredients

Shortcrust dough:
300 g flour
200 g butter
100 g powdered sugar
1 egg
1 sachet vanilla sugar
1 pinch lemon zest
1 pinch salt

Filling:
600 g apples
50 g sugar
50 g bread crumbs or crumbled biscuits
40 g sultanas
20 g pine nuts or chopped nuts
2 tbsp rum
1 sachet vanilla sugar
1 pinch lemon zest
½ teaspoon cinnamon
Some lemon juice

In addition:
1 egg for the glaze

Preparation

Dough:
Mix the softened butter, the powdered sugar, salt, vanilla, and lemon zest well. Mix the egg into the butter mixture. Loosely fold in the flour and knead everything together until you have a firm dough. Wrap the dough in cling film and put it in the fridge for one hour. Afterwards, roll out the dough and form it in the desired shape.

Filling:
Peel and core the apples and cut them into small pieces, then mix them with the sugar, bread crumbs, sultanas, nuts, rum, vanilla sugar, cinnamon, and lemon zest. Let sit for half an hour.

Strudel:
Roll out the dough on a floured cloth. Place the apple filling in the middle of the rolled out dough. Wrap or fold the dough with the help of the cloth. Place the strudel on a greased baking tray or baking paper. Brush it with the egg and put it in the preheated oven. Bake for approx. 35 minutes at 180 °C.

Source: Hotel Kompatscherhof