Scheiterhaufen

Once eaten, never forgotten!

Scheiterhaufen is the perfect dish for using up leftovers. Slices of bread from the previous day and sweet South Tyrolean apples are the main ingredients of this delicious dessert. But what does scheiterhaufen mean?
The word “scheit" originally stood for planks or logs and with “haufen" meaning a pile, this literally translates to a woodpile which has been skilfully stacked to provide air. Instead of firewood, this traditional South Tyrolean dish uses slices of bread. Find out here and now how to make the perfect scheiterhaufen.

THE APPLE: SOUTH TYROL IS THE LARGEST CONTIGUOUS APPLE-GROWING REGION IN EUROPE. 25 % OF EUROPE'S ORGANIC APPLES COME FROM HERE.

Ingredients:
 

• 8 bread rolls
• 1 egg
• 4 juicy apples
• some lemon juice
• 1/4 l milk
• a little sugar
• 100 g raisins
• butter
• slivered almonds-optional
   

Baking time: approx. 30 minutes at 200 °C

Preparation:

1. Slice up the stale bread rolls and pour over the egg yolk, milk, salt and sugar.
2. Meanwhile, peel and core the apples, cut into slices and drizzle with lemon juice.
3. Place the bread slices, apple slices, raisins and almond slivers in alternating layers in a greased baking dish. The bottom and top layer should consist of bread slices. Now place the scheiterhaufen in the oven for 30 minutes.
4. Finally, beat the egg whites until frothy, stir in the sugar and spread over the scheiterhaufen in the final few minutes before serving. Best enjoyed warm and with vanilla sauce.

Wine Recommendation:

CANTINA NALS-MARGREID, MOSCATO GIALLO PASSITO "BARONESSE" DELL'ALTO ADIGE 2018
 

© Astrid Kircher