Kärntner Reindling with Steirer Twist

What would Easter be without Kärntner Reindling? Chef Bernd Maier from the Falkensteiner Hotel Schladming doesn’t want to imagine that.

Easter with culinary fusion

In Carinthia, the Kärntner Reindling is as indispensable at Easter as the Easter eggs in their nests in the rest of the country.

Head chef Bernd Maier from the Falkensteiner Hotel Schladming was born in Carinthia, but has lived and worked at the Falkensteiner Hotel Schladming in Styria for almost 10 years. His attachment to his homeland inspired him to create a Steirer Reindling just before Easter.

Bernd has added the three Styrian staples to the traditional recipe: Pumpkin seed oil, pumpkin seeds and apples. You can find all the ingredients and instructions in this blog post.

Falkensteiner tip: On our Instagram channel (@falkensteinerhotels_en) you will find a video description in the form of a reel, which you can use to visually see how to get to the delicacy.

Head chef at the Falkensteiner Hotel Schladming: Bernd Maier

Ingredients for the dough

500 g flour
20 g yeast
70 g pumpkin seed oil
250 ml milk
1 piece egg
2 pieces egg yolk
70 g sugar
1 pinch salt
lemon zest

Ingredients for the filling

80 g butter
100 g sugar
15 g cinnamon
50 g raisins
250 g apples
150 g ground pumpkin seeds
50 g brown sugar

Step 1

Mix the flour with the yeast and make a well in the centre and add the remaining ingredients in turn. Then knead into a smooth dough.

Cover the dough and leave it to rise in a warm place until it has doubled in size.

Step 2

Peel and core the apples, cut into small cubes and marinate together with the sultanas and rum.

Step 3

Knead the dough a second time and roll out into a rectangle about the thickness of a finger.

Melt the butter and brush the pastry with it, sprinkle with cinnamon, sugar, ground pumpkin seeds, apples and sultanas. Then roll up the dough well.

Step 4

Grease a baking tin of your choice sufficiently with butter and sprinkle with cane sugar. Carefully place the dough in the tin, brush with melted butter and leave to rise again for approx. 25 minutes.

Step 5

Bake in a preheated oven at 160 °C for 60 minutes and turn out of the tin immediately.

Have fun making them, bon appétit & happy Easter!

Geheimtipp für Feinschmecker_innen

Nach dem Backen lässt sich der “Steirer-Twist-Reindling” noch mit Butter, Schinken und Kren verfeinern. Beim Verkosten wird man quasi zur/zum echten Steirer_in! 😉

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