Pyre with Vanilla Sauce – South Tyrol

Frank Neulichedl: Here is a typical South Tyrolean traditional dessert. It was as good as forgotten for a while, but now it is often found in this little bit refined version. In the past it was made when you had leftover bread. It tastes a bit like strudel, but only because of the apples.

Strudel:

Rinse the apples, remove the skin, remove the core and slice finely. Set aside some nice slices to garnish the pyre with. Season the remaining slices with the nuts, sugar, lemon zest, raisins and cinnamon.

Cut the Striezel (white bread) into narrow slices. Butter an ovenproof dish and cover it with a layer of braid. Spread a layer of apple filling on top and cover it again with braid slices, continue like this until everything is used up together (stop with a layer of apples !!).

Pour the egg glaze on the pile and garnish with the apple slices set aside and sprinkle with enough powdered sugar. Bake the pile in the oven at 180 °C for 45 min.

Egg glaze

Stir all ingredients well and pour through a fine sieve.

Vanilla sauce

Heat the milk with the lemon peel, vanilla pod and salt. Stir the egg yolks with the sugar as well as the maizena (cornstarch). Carefully stir the boiling milk into the egg mixture, pour it repeatedly into the saucepan and heat it to about 85 °C. Attention ! It must not become

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