Bake Wasp Nests in Mühlviertel
The Mühlviertel Wasp Nests are one of the food specialties of the region in Upper Austria. You can prepare them in different ways. First we tasted them in the monastery kitchen at Stift Schlägl. The cook served it for us as lunch. They were prepared as a Mühlviertel potato casserole with apples. Simple cooking with potatoes is easy with this recipe. On a trip through the Mühlviertler Alm to Freistadt we learned that you can also bake Mühlviertler Wasp Nests. These are served with coffee and taste delicious. You can also find the recipe here.
Cooking with potatoes in Austria
You can easily cook with potatoes with this recipe. This Mühlviertler potato casserole is one of the specialties that we offer from ours Trips to Savor by Upper Austria brought along. The Mühlviertel wasp nests combine potatoes with apples. A type of processing of the tuber that is rarely seen. The potato flour dish is ours when we visit the monastery refectory in Pen Schlägl in Aigen im Mühlviertel been served. Austria is famous for its pastries. However, I know few people who process potatoes. The influence of Bohemia and Bavaria on the cuisine in the Mühlviertel also plays a role here, because potatoes can be found in all kinds of dishes in both neighboring countries.
It is also one of the reasons why I love this dish. Growing up in Bavaria in a region, where potatoes are cooked in a variety of ways, potato specialties have been one of my favorite dishes, since I was a child. It makes me all the more happy, when I can add a new recipe to my collection of potato dishes. Especially if it is one, that is as easy to prepare as the Wasp Nests. This Mühlviertel Potato Casserole is one of the dishes, that we discovered on our travels, that we cook regularly at home.
Mühlviertel cuisine offers many regional recipes. Top chef and sommelier Georg Friedl has collected them and presents them in this German cookbook according to the season. This has resulted in a treasure chest made from recipes from the Mühlviertel. Depending on the season's ingredients, you can also cook these at home. Get the tasty Mühlviertel cuisine on your plate at home.
Simply cook with potatoes - Mühlviertel Wasp Nests
Ingredients for Mühlviertler Wasp Nests (4 Portions)
Dough for Cooking with Potatoes
500 g floury cooking potatoes
150 g flour
1 TS soft butter
750 g apples
60 g melted butter
30 g raisins
50 g of brown sugar
250 ml of milk
whole wheat flour
How to cook with potatoes - Prepare Mühlviertel Wasp Nests with potatoes
Cooking with potatoes is easy. Boil and peel the potatoes. Press them through the ricer *. Knead potatoes, flour, butter, egg and a little salt into a smooth dough.
Coat a casserole dish * with butter. Preheat the oven to 170 ° C. Peel the apples. Remove the core house. Cut the apples into thin slices.
Roll out the dough on a floured work surface about 5 mm thick. Butter it. Sprinkle apples and raisins on it. Sprinkle with a mixture of cinnamon and sugar. This makes the Mühlviertler potato casserole particularly tasty.
Roll the dough like a strudel. Divide the dough roll into 5 cm thick slices. Place these upright in the casserole dish. Then coat the dough pieces with liquid butter and bake for about 60 minutes on the middle tray oven*.
Pour milk over it 10 minutes before the end of the baking time. You can serve the Mühlviertler Wasp Nests warm or cold. If you like, you can sprinkle cinnamon and sugar on top. A compote tastes best with it (e.g. rhubarb or plums). Enjoy your meal and enjoy the Mühlviertel potato casserole. Cooking with potatoes is healthy.
Bake Wasp Nests in Mühlviertel
Ingredients for the dough:
- 500 grams of flour
- 250 grams of lukewarm milk
- 60 grams of granulated sugar
- 10 grams of vanilla sugar
- 5 grams of salt
- two egg yolks
- Peel half an untreated lemon
- 70 grams of melted but not hot butter
- half a cube of fresh yeast (one packet of dry yeast)
Mix all ingredients except the flour in a mixer until smooth, finally fold in the flour and knead everything into a smooth dough. Cover with a tea towel and leave to rest for about 30 minutes at room temperature. In the meantime prepare the filling.
For the Filling:
- about 80 grams of melted butter
- 80 grams of granulated sugar
- 80 grams of grated hazelnuts
- 2-3 tart apples coarsely grated (with skin)
- Some ground cinnamon
- Some vanilla sugar
Roll out the dough into a rectangle - the size of a baking sheet.
Coat with butter, sprinkle with sugar and nuts and finally sprinkle with apples. Sprinkle with cinnamon and vanilla sugar and press a little into the dough. Roll up from the two long sides towards the middle. Then divide in the middle to make two rolls.
Grease a square frying pan with butter. Cut the rolls into 2,5 cm long pieces and place them side by side in the pan like snails.
Let stand for about half an hour (until the volume has roughly doubled). Brush with a little liquid butter and bake in the preheated oven at 170 ° C until golden yellow (approx. 20 - 25 min.)
Remove from the pan and sprinkle with sugar.
Source: Thomas Friesenecker, Garni Hotel Hubertus in Freistadt *
More simple recipes
- Kaiserschmarrn Recipes - that's how they cook in Austria
- Rillette's recipe from France
- Pasteis de Nata from Portugal
- Thuringian dumplings, as I like them
- Mainz Spundekäs is served with Wine in Rheinhessen
- Native American Bread - Bannock - Navajo Fry Bread
- Peanut stew from Nigeria
- Baking like in France - fig cake
Do you already know:
- Potatoes and crustaceans in Charlottetown
- Cooking in a motorhome or houseboat
- Traditional Christmas dinner in Canada
Find more Recipes from Austria we introduce here.
You can find more recipes from the regions of the world in Volker mampft's culinary trip around the world. With this recipe we are participating in his campaign in which he collects recipes for comfort food from all over the world.
Simply cooking with potatoes - Mühlviertler potato casserole wasp nests: research on site
Text: © Monika Fuchs, TravelWorldOnline
Photos: © Copyright Monika Fuchs, TravelWorldOnline
Monika Fuchs and Petar Fuchs are the publishers of the Trips to Savor and Slow Travel Blog TravelWorldOnline Traveler , They have been publishing this blog since 2005. TravelWorldOnline is online since 2001.
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Monika Fuchs has been working in tourism since 1990. She has been a tour guide on four continents for 17 years and has accompanied high-class trips through North and Central America, Australia, southern Africa and Europe. Since 2001 she has been a writer and photographer for TravelWorldOnline and writes as a freelance journalist for DIE ZEIT Online and travel magazines such as 360 ° Medien, TRIVAGO, Expedia, travador, etc. She also writes travel guides about destinations and enjoyment destinations all over the world. Your guide about Canada's east was released in 2020. Petar Fuchs produced the videos on this blog as well YouTube.
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