worth reading // Delicious baking with apples

What could be better than the smell of a freshly baked apple pie drifting through the house...a book tip!

Apple orchards in the Alps - that's probably the first thing that comes to mind when you think of South Tyrol. The apple belongs to South Tyrol like the colorful leaves to autumn, that would probably sign each of the 7,000 apple farmers. Already in September the harvest time starts and everywhere in the country you can enjoy the first fresh crisp apples.

Especially for us vacationers this is a wonderful time. The still warm rays of the sun make hiking pleasant and the landscape looks simply enchanting. On many paths you can taste roasted chestnuts and the Buschenschänke tempt you with fresh grape juice.

We have discovered a book for you, which already makes you want to process the new harvest when you leaf through it. Let yourself be inspired:

Apple Rose Muffins

A super easy and lightning fast snack that kids will love too!

Ingredients for 12 muffins
2-3 apples (preferably red-skinned)
juice of one lemon
1 roll of puff pastry
apricot jam or your choice
Powdered sugar for dusting

Preparation
Wash the apples, cut them in half, core them and cut them into very thin slices. //
Immediately mix them in a bowl with the juice of the lemon. //
Preheat the oven to 200 °C top/bottom heat (180 °C convection oven) //.
Roll out the puff pastry and cut into 12 equal strips. Spread apricot jam lengthwise on one half of the puff pastry and place the well-drained apple slices lengthwise on the other half, overlapping next to each other. Now fold the bottom half over the apple slices. Carefully roll up the pastry strip from the short side and place the resulting roses in a greased muffin tray. //
Bake the apple roses for 20-25 minutes. Let cool in the pan, then carefully remove and serve dusted with a little powdered sugar. // The muffins taste lukewarm or cold with a dollop of cream.

Kaiserschmarrn with apples and walnuts

Kaiserschmarrn at any time of the day or night.
This variant is especially popular!

Ingredients for 4 people
4 eggs
125 ml milk
15 g melted butter Mark of a vanilla pod
50 g sugar
100 g flour
500 g tart apples
2 tablespoons lemon juice
75 g walnut kernels
1 pinch of salt
3 tablespoons butter
25 g powdered sugar

Preparation
Separate the eggs for the Kaiserschmarrn. Mix the egg yolks, milk and melted butter together, add the vanilla pulp, sugar and flour and whisk to combine. Let stand for at least half an hour so that the ingredients combine well. //
Peel, quarter, core and cut the apples into wedges. Place in a saucepan mixed with the lemon juice and steam briefly so that they are just soft but not falling apart. Coarsely chop the walnuts. //
Preheat the oven to 175 °C top/bottom heat (convection oven not recommended). Beat the egg whites with the salt until stiff and gently fold into the batter.
Pour into a well greased cast iron pan (or similar) and place it in the preheated oven. Bake for 20-25 minutes until the batter is golden. //
Remove the pan from the oven, tear or cut the dough and melt the butter in a second pan. Toss the Schmarrn pieces in it, then spread the apples and chopped walnut kernels between them, dust with powdered sugar and let them caramelize again for 5-6 minutes under the broiler of the oven. // Serve immediately.

Apple and pear chutney

Especially with cheese this variant goes very well.

Ingredients for approx. 10 glasses à 200 ml
approx. 1,5 kg apples
approx. 500 g pears
150 g shallots
2 red chili peppers
1 walnut-sized piece of ginger
200 g apple juice
125 g apple cider vinegar
500 g jelling sugar 2:1
2 star anise
1 stick of cinnamon
2 tsp salt

Preparation
Peel, cut into eighths, core and finely chop the apples and weigh out 1 kg. Wash the pears, quarter them, cut them finely and weigh out 300 g. Peel, halve and finely chop the shallots. Clean and finely chop the chili peppers. Peel and finely grate the ginger.//
Mix the apples, pears, shallots, ginger, chili peppers, apple juice and vinegar in a saucepan with the preserving sugar.
Add the star anise, cinnamon stick and salt and bring everything to a boil over high heat, stirring. Turn down and simmer on low heat for 15 minutes at first. Then simmer for 4 minutes until bubbly, stirring occasionally.//
Season the chutney again to taste. Remove the star anise and cinnamon stick and then immediately fill to the brim in prepared jars, seal, invert and leave on the lids for about 5 minutes so that a vacuum forms.