April 4, 2015

Last year I had the pleasure to stay at my parents house for a longer period of time. I took the opportunity to learn as many traditional Austrian dishes and family recipes as I could. One of them – a childhood favorite of mine – is the ‘Scheiterhaufen’. Usually served as the main course this sweet apple dish is crunchy, fruity and juicy.
I have never seen this dish served anywhere else than in Austria. Therefore this comes without english name.
‘Scheiterhaufen’ is the german word for the pyre you used to burn witches on!! I seriously doubt that it has anything to do with witches. It’s probably more the color and looks of it that resemble a pile of wood.


  • 270 ml milk
  • 2 eggs
  • 1 package vanilla sugar
  • 1 tablespoon sugar
  • 4 medium apples [non juicy]
  • 1 teaspoon cinnamon
  • 3 tablespoons raisins
  • 1 teaspoon lemon zest
  • 2 tablespoons sugar
  • rusk


_butter a square baking dish

_coarsely rasp apples

[if apples are too juicy add up to 2 tablespoons bread crumbs]

_mix apples with cinnamon, sugar, raisins, lemon zest and sugar


_combine milk, eggs, vanilla sugar and sugar

_dip rusk in sugar-egg-milk – mixture


_put one layer rusk – one layer apples – rusk – apples- …


[if you have just two layers of rusk with apples in between it’s fine too]

_finish with a layer rusk

_pour rest of the milk over the rusk


_preheat oven to 170°C

_bake for 30min

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