Styrian Pyre

For the Styrian pyre, cut the croissants into even slices. Cream curd cheese, eggs and sugar. Marinate apple pieces with lemon juice, mix with cinnamon and rum raisins.

Rub an enamel dish with butter and put a layer of croissants in it. Then spread a layer of apples on top, repeat the process again. Finish with a layer of croissants.

Finally, pour the curd mixture on top and press down lightly. If the mixture is too dry, add a little milk and let it sit for about 30 minutes. Bake the pile at 180 degrees in a preheated oven for about 40 minutes. 5 minutes before it is ready, sprinkle the pile with brown sugar and let it caramelize in the oven.

Preparation Tip:

You can also serve the pile with a layer of snow. To do this, beat 4 egg whites + 20 dag powdered sugar until stiff. The baked and cooled pile of funeral pyre is coated with a snow cover and this is decorated with a jagged dough card. Then put the pile once again in the oven at 200 ° until the surface takes color.

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