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 Easter Pie "Kаrntner Reindling" Recipe
I always wonder - how and with what do they celebrate Easter in other countries? Carinthian Reindling is a traditional Austrian Easter pastry (Karntner Reindling). Made of sweet pastry yeast dough with raisins and dried apricots, dried peaches and dried cranberries, with the aroma of cardamom and cinnamon. This is the culinary heritage of Austria.
Course Children's Food Ideas, Desserts Dishes, Easter Food Dishes, Holiday Food Ideas, Lunch Second Breakfast Dishes, Morning Breakfast Dishes
Cuisine Austrian Cuisine
Keyword For Experienced, Medium
Cook Time 280 minutes
Servings
Ingredients
Dough:
Filling:
Additionally:
Course Children's Food Ideas, Desserts Dishes, Easter Food Dishes, Holiday Food Ideas, Lunch Second Breakfast Dishes, Morning Breakfast Dishes
Cuisine Austrian Cuisine
Keyword For Experienced, Medium
Cook Time 280 minutes
Servings
Ingredients
Dough:
Filling:
Additionally:
Instructions
  1. Cut apricots and peaches in proportion to the size of cranberries. In the evening, soak dried fruits in rum.
    Cut apricots and peaches in proportion to the size of cranberries. In the evening, soak dried fruits in rum.
  2. Put all the products on the kitchen table for 2-3 hours. Prepare the dough, for which mix warm milk, 1 tablespoon of sugar, 1 tablespoon of flour and yeast. Cover and put away in a warm place for 10-15 minutes.
    Put all the products on the kitchen table for 2-3 hours. Prepare the dough, for which mix warm milk, 1 tablespoon of sugar, 1 tablespoon of flour and yeast. Cover and put away in a warm place for 10-15 minutes.
  3. Start kneading the dough. Pour milk into a bowl, add sugar, soft butter, salt, and whisk lightly. Add the yolk and egg, whisk until fluffy.
    Start kneading the dough. Pour milk into a bowl, add sugar, soft butter, salt, and whisk lightly. Add the yolk and egg, whisk until fluffy.
  4. Grind the cardamom seeds in a mortar, strain to remove the husk. Mix with the sifted flour.
    Grind the cardamom seeds in a mortar, strain to remove the husk. Mix with the sifted flour.
  5. Add rum flavor, kvass, dry mixture to the liquid mass and knead the dough.
    Add rum flavor, kvass, dry mixture to the liquid mass and knead the dough.
  6. The dough turns out to be elastic, slightly sticks to the hands, but is not clogged with flour, work with "oil" hands, helping yourself with a scraper.
    The dough turns out to be elastic, slightly sticks to the hands, but is not clogged with flour, work with "oil" hands, helping yourself with a scraper.
  7. Put the kneaded dough in a bowl greased with oil and put it away for 1.5 hours in a warm place, covered with a damp towel or film.
    Put the kneaded dough in a bowl greased with oil and put it away for 1.5 hours in a warm place, covered with a damp towel or film.
  8. Fermented dough that has grown 3 times.
    Fermented dough that has grown 3 times.
  9. Knead the dough, roll out into a rectangular layer measuring 35 * 25 cm, 1-1.5 cm thick. Lubricate the layer with soft butter. Put the soaked dried fruits and sprinkle with cinnamon and cocoa.
    Knead the dough, roll out into a rectangular layer measuring 35 * 25 cm, 1-1.5 cm thick. Lubricate the layer with soft butter. Put the soaked dried fruits and sprinkle with cinnamon and cocoa.
  10. Roll it up and put it in a mold. Such pies are baked in high forms, as an option - a cupcake with a straw. Cover with a film and put in a warm place for 1.5 hours.
    Roll it up and put it in a mold. Such pies are baked in high forms, as an option - a cupcake with a straw. Cover with a film and put in a warm place for 1.5 hours.
  11. Bake at 180-190 degrees for 45-55 minutes, depending on your oven. Cool the finished dish on the grill. Sprinkle with powdered sugar before serving.
    Bake at 180-190 degrees for 45-55 minutes, depending on your oven. Cool the finished dish on the grill. Sprinkle with powdered sugar before serving.
  12. HAPPY HOLIDAYS TO YOU!!! FRIENDLY COMPANY, FUN GATHERINGS!!!
    HAPPY HOLIDAYS TO YOU!!! FRIENDLY COMPANY, FUN GATHERINGS!!!
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