SCHEITERHAUFEN

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.

SCHEITERHAUFEN

  • 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

fox_scheiterhaufen

_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

fox_scheiterhaufen

_combine milk, eggs, vanilla sugar and sugar

_dip rusk in sugar-egg-milk – mixture

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

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[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

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_preheat oven to 170°C

_bake for 30min

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One Comment

  1. Christine Schnitzer says:

    I bought a lovely RIESS baking form and asked Hans to choose the first dish I should make. “Scheiterhaufen” he said. Thanks to your collection of family recipies I will do it today,
    With love,
    Mutti

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