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.
_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