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Hotel DreiSonnen Recipes

Recreate our delicious food at home!

Our guests simply love the food here at the hotel and often ask us for the recipes so they can have a go themselves at home. That's why we have decided to create a separate page on our website featuring the recipes for some of the most popular and traditional dishes we serve at the Hotel DreiSonnen.

We hope you have fun cooking and are successful in recreating some of our favourites.

Ingredients

  • 250 – 250g strudel dough (deep frozen)
  • 50g breadcrumbs
  • 50g butter for the breadcrumbs
  • Crushed haselnuts or walnuts (as much as you want)
  • Melted butter for the dough
  • Icing sugar to dust over the strudel

For the apple filling

900 – 1000g apples (approx. 700g of peeled, coarsely grated apples), 50 – 100g sugar (depending on personal preference), large pinch of cinnamon, 20g vanilla sugar, 30g raisins soaked in rum, 1 dash of rum and 1 dash of lemon juice, 50g finely crushed haselnuts, walnuts, mixed nuts or pumpkin seeds.

Preparation time

  • 20 minutes
  • Baking time: 40 - 50 minutes
  • Oven: 165-175°C
  • We recommend you serve with cinnamon-flavoured cream or vanilla sauce

Instructions

Spread the strudel dough out on a large tea towel and brush it with melted butter. Melt the butter in a pan, add the breadcrumbs and leave until golden brown. Take the mixture off the hob and add as many crushed nuts as you wish.

For the filling, peel the apples, cut them into quarters, remove the core and grate the apples using a coarse grater. Mix with sugar and add a large pinch of cinnamon and the vanilla sugar. Add the raisins and a little rum and lemon juice. Then mix in the nuts.

Pre-heat the oven to 165-175°C.
Spread the butter-breadcrumb mixture on around two thirds of the dough. Spread the apple mixture evenly and then roll the dough into a strudel.

Brush a baking try thoroughly with butter and place the strudel on it. Brush the strudel generously with melted butter and place into the pre-heated oven for 40-50 minutes. Remove every now and then to brush more melted butter on top. Bake until golden brown.

Remove the strudel from the oven and serve cold or warm with icing sugar sprinkled on top.

Enjoy!

Ingredients

  • 4 large and slightly acidic apples (e.g. Boskoop)
  • 250ml apple juice
  • 30g butter
  • 1 tablespoon sugar
  • 1 pinch cinnamon
  • 2cl lemon juice
  • Sirup or rum
  • 20g honey
  • Vanilla sugar (optional)

For the filling

  • 70g jam (apricot, blackberry, cranberry, orange or plum)
  • 70g crushed nuts of your choice
  • Pumpkin seeds or crunchy muesli
  • Finely chopped raisins or dried fruits (as much as you want)

Instructions

First, prepare the filling by mixing the jam, nuts and dried fruit. Wash the apples and remove the core. Place the filling in the hole left by the core and pre-heat the oven to 165 - 175°C. Heat and mix the cinnamon, sugar, vanilla sugar, lemon juice and butter. Then add the honey. Line a baking dish with greaseproof paper, place the apples into the dish and dribble the apple juice mixture over the top. Fold the paper together over the apples and bake for 20-30 minutes.

Enjoy!

Ingredients

  • 300g flour
  • 250g icing sugar
  • 150g crushed haselnuts
  • 80g grated chocolate (or cocoa)
  • Vanilla sugar, baking powder, a pinch of salt, a pinch of cinnamon
  • 4 eggs
  • 180g melted butter
  • approx. 1/4 litre cold coffee

Instructions
Place the dry ingredients in a bowl, add the remaining ingredients and mix carefully. Bake this mixture in a baking tin lined with butter at 180°C for around an hour.

Recipe from Irene Lechleitner

Instructions
Dribble honey over oats, chopped walnuts and pine nuts and bake in the oven at 200°C until golden brown. Mix at regular intervals.

Leave the mixture to cool, then add raisins and finely chopped dried fruits. Take a bowl and mix yoghurt with grated apple, vanilla sugar, a pinch of cinnamon and honey. Add the oats-and-nuts mixture and sweeten with honey.

TIP! You can also use a pan to cook the oats-and-nuts mixture, but in that case you should not use honey.

This muesli tastes very good and is full of vitamins if you add fresh berries (raspberries, blueberries and strawberries).

Ingredients

  • 5 eggs
  • 250g icing sugar
  • 125g flour
  • 125g corn starch
  • 1/4 litre oil
  • 1/4 litre egg liqueur
  • 1 pack of baking powder
  • 1 pack of vanilla sugar

Instructions

Place all the ingredients in a bowl and mix together using an electric mixer until you have a thick dough. Place the mixture into a baking tin lined with butter and flour. Bake for around an hour at 180°C.

TIP! You can also add grated orange peel or a dash of Cointreau.

Or why not include pieces of chocolate or candied fruits in the dough?

Enjoy!

Ingredients

  • 60g butter
  • 1 egg
  • 120g semolina
  • Trace of flour
  • Salt
  • Nutmeg

Instructions

Pre-heat the butter, mix into a foam with the egg yolk, add salt and nutmeg. Beat the egg white until stiff and then add the semolina and flour and mix. Leave the mixture to cool for around half an hour in the fridge.

Then, using two tablespoons, form the mixture into egg-shaped balls and place into simmering salted water for 8 to 10 minutes. Then turn the heat off and place a lid on the pot. Leave the "Grießnockerl" in the water for a further 15 minutes and serve in a vegetable soup or beef broth.

TIP! Grießnockerl can also be frozen and eaten at a later date.

Enjoy!

Ingredients

  • 600g flour – of which, 400g thick flour (grout)
  • 6 eggs
  • 1 table spoon semolina
  • 1 table spoon water
  • 1 table spoon salt and water
  • 400g mixed, grated cheese (use a tangy, strong-tasting cheese)
  • 1 large onion
  • Butter

Instructions

First mix the flour, eggs, semolina, salt and water into a smooth dough (make sure you cannot see any traces of flour in the dough). Take a special sieve ("Spätzlesieb") and push the dough through the holes and into boiling salt water to create small "Spätzele". As soon as they float on the surface remove them with a normal sieve and layer them into a pre-heated dish with layers of grated cheese in between.

Cut the onions into fine rings and fry in the pan until golden brown. Spread these on top of the Spätzele and serve.

TIP! We recommend you serve this dish with a potato salad.

Enjoy!

Basic recipe

Ingredients

  • 250g dried bread cubes
  • 1/8 litre milk
  • 30g butter
  • 1 onion – finely sliced
  • Parsley – finely chopped
  • 2 eggs
  • 40g flour
  • Salt & pepper

Instructions

Mix the eggs with the milk, pour the mixture over the dried bread cubes and leave to rest for a few minutes. Fry the onions in the pan, then add the parsley. Add this and the rest of the ingredients to the bread cubes and mix thoroughly. Leave the mixture to rest again for a few minutes, form the mixture into dumplings and place into simmering water for 15 to 20 minutes.

Serve the dumplings in a soup.

Dumpling variations

Tirolean dumplings

Basic recipe and 100g dried bacon cut into cubes.

Mix the bacon cubes with the onions and the parsley in a pan with butter and add to the bread cube mixture.

Cheese dumplings

Basic recipe and 200g cheese cut into cubes, plus a little bit of butter.

Cheese dumplings are fried in butter before they are served. Squash them into a flat, round shape and place into the pan. Fry on both sides. They can be served in soup or with a salad.

Liver dumplings

Basic recipe and 150g pig or calf liver (minced) – marjoram, pinch of nutmeg

Liver dumplings can be cooked in fat.

TIP! They can also be steamed over water for approx. 20 minutes.

Enjoy!

Ingredients for 450g

  • 150g roasted, ground pumpkin seeds
  • 2-3 peeled garlic cloves
  • 100ml pumpkin seed oil
  • 100ml sunflower oil
  • 70g freshly grated parmesan
  • Freshly ground pepper
  • 1/2 teaspoon salt
  • Pinch of sugar
  • A little oil

Instructions

Chop and mix the pumpkin seeds and the other ingredients (except oil and parmesan) in a micing machine, add the oil, place into glasses, dribble oil on top and seal with lid.

Enjoy!

Ingredients

  • 350-500g pumpkin flesh
  • 1 litre vegetable stock or beef soup
  • 60-100g onions
  • 1-2 finely chopped cloves of garlic
  • 100ml whipped cream or crème fraîche
  • Pinch of nutmeg and sugar
  • 2 bay leaves and 4 crushed juniper berries
  • Salt
  • White pepper
  • Corn starch (optional)
  • 30g butter or oil for the pan
  • Pumpkin seed oil to dribble on top
  • Roasted pumpkin seeds to garnish

Instructions

Cut the pumpkin flesh into small pieces. Slice the onions and as much garlic as you want. Place the onions in butter or oil in a pan and leave to sweat. Then add the garlic and pumpkin and cook in the pan, stirring regularly. Add the soup and cream and season. (Bay leaves and juniper berries can be placed in a bag or tea infuser.)

Cook the pumpkin until soft. Remove the large herbs and mix the soup with a handmixer. If necessary add a little corn starch dissolved in cold water.

Season once again with salt and pepper and pour into warm bowls. Add a dash of pumpkin seed oil and garnish with pumpkin seeds on top.

Enjoy!

Ingredients

  • 500g floury potatos
  • 120g thick flour (grout)
  • 40g butter
  • 2 egg yolks
  • 1 pinch of salt
  • Flour (thick, for shaping the dumplings)
  • 100g finely ground poppy seeds
  • 50g icing sugar
  • 50g butter
  • Icing sugar to spread on top

Instructions

Peel the potatos and cut into cubes. Heat a pan filled with salted water and cook the potatos until soft. Place the potato cubes on a baking tray and leave to steam in the oven at 120°C (approx. 15 minutes).

Then purée the potatoes or push them through a press. Leave to cool. Mix with the other ingredients and knead into a smooth tough. Cover the dough with the flour and roll out into 2cm-thick strips and slice into small pieces. Roll these into small, slug-shaped pieces.

Place a large pot with salted water and heat until it simmers. Place the pieces into the water and leave for 6 to 8 minutes. Then remove from the water.  Melt butter in a pan and add the pieces. Add poppy seeds and sugar. Mix thoroughly.

TIP! Serve with stewed plums.

Enjoy!

Ingredients

  • 180g flour
  • 3 eggs
  • 50g sugar
  • approx. 1/8 litre milk
  • 300g cranberries
  • Salt
  • Concentrated butter
  • Icing sugar

Sauce

  • 1/8 litre cream
  • 100g cranberries
  • 50g sugar
  • Vanilla sugar
  • 1 tablespoon flour

Instructions

Separate the egg whites from the yolks. Combine the flour, salt, milk and yolks. Mix into a thick dough. Add the icing sugar. Beat the egg whites until stiff and add. Wash the cranberries and add.

Shape these into small dumplings and fry in a pan with butter. Dust with icing sugar and serve.

They can also be served with a sauce.

For the sauce, simply mix the flour, cream, cranberries, sugar and vanilla sugar in a hot pan.

Enjoy!

Ingredients

  • 320g flour
  • 100g butter at room temperature
  • 220g nougat
  • 10g vanilla sugar
  • 2 eggs
  • 3g baking powder
  • Pinch of salt

Dip

  • 200g chocolate glaze
  • 20g coconut fat

Instructions

Mix the butter with the soft nougat in a bowl or on a work surface (heat the nougat in the microwave or a water bath for a few minutes to soften it).

Add the remaining ingredients and mix quickly with your hands to form a dough.

Cover with clingfilm and leave to rest in the fridge for around 2 hours.

Shape into crescent moons.

Place on a try and then put into the pre-heated oven at 165 to 175°C for 8-10 minutes until golden brown.

Melt the chocolate glaze and coconut fat and use the mixture as a dip.

Enjoy!

Ingredients

Variation 1

  • approx. 300 ml milk
  • Pinch of salt
  • 140g wheat flour or fine spelt flour
  • 3 egg
  • Butter or oil for cooking

Variation 2

  • approx. 180 ml milk
  • 125g wheat flour or fine spelt flour
  • Pinch of salt
  • 2 egg yolks
  • 1 egg
  • 125g cream
  • 50g melted butter (room temperature)
  • Butter or oil for cooking

Instructions

Mix the milk in a bowl with all the ingredients except the eggs into a thin dough with no lumps. (If necessary pour it through a sieve or user a handmixer.) Leave for around 30 minutes to settle. Add the eggs and mix. If the dough is too thick then add a little milk. Heat a teflon pan, line with butter or oil and add the amount of dough you want (a small amount for thin pancakes, a large amunt for thick ones). Spread the dough evenly in the pan and cook until golden brown (2-4 minutes). Flip the pancakes over and cook on the other side until golden brown.

Remove from the pan and keep warm on a plate by covering them with tin foil.

TIP! Add jam, roll into a tube and serve with icing sugar on top.

Those who like their pancakes savoury can also add puréed spinach instead.

Enjoy!

Ingredients

  • 150g flour
  • 100g butter
  • 50g icing sugar
  • Lemon zest
  • 1 egg
  • Pinch of salt

For the filling

  • 125ml milk
  • 125ml cream
  • 40g custard powder
  • 2 egg yolks
  • Salt
  • Vanilla sugar
  • Lemon zest
  • 250g sweet cream cheese
  • 90g sugar
  • 125g egg whites

Instructions

For the dough, mix the flour with a pinch of salt and the butter cut into small cubes. Add sugar, lemon zest and eggs. Mix into a dough. Leave the dough to rest in a cool place. Roll the dough out thinly on a work surface into a square and bake for 10 minutes. Mix and heat the cream, 100ml of milk, vanilla sugar and lemon zest.

Mix the custard powder, yolks and the remaining 25ml of milk. Mix the sugar with the egg whites and beat until stiff. Add the two mixtures together and fold into each other. Spread the resulting mixture on the base. Bake at 160°C for around an hour.

Dust with icing sugar and serve.

Enjoy!

Enjoy Experimenting

Come and try the dishes at the Hotel DreiSonnen!

The Lechleitner family and the Hotel DreiSonnen will be happy to put together a non-binding offer or help you book online.