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Recipe | Original South Tyrolean Christmas Tents

Recipe by master confectioner Peter Paul Pertoll, who has been running his confectionery "Peter Paul" in the old wine village of St. Pauls | Eppan since 1981 with great passion and a sense of tradition. Fresh local ingredients in exquisite, lovingly designed confectionery are a feast for every palate.

Ingredients:

150g almonds

450g raisins

150g walnuts

350g coarsely chopped hazelnuts

350g chopped figs

500g white wine

150ml rum

250g candied fruit

50g pignoli

150g honey

cinnamon, lemon, clove powder

For the dough:

150g rye flour

20g yeast

water

Preparation:

  • Prepare a soft dough with the ingredients for your dough and add the soaked fruits.
  • Mix all ingredients well and let it rest for 2-6 days.
  • Mix the soft rye dough well with the fruits
  • Press the dough into the desired shape and decorate with almonds and walnuts and bake at moderate heat
  • Remove the forms from the oven while they are still hot and brush them thinly with honey.
  • Finally, decorate with candied fruit as desired

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