d="M44 32h-4v8h4v-8zM36 32h-4v8h4v-8zM44 20h-4v8h4v-8zM52 32h-4v8h4v-8zM36 44h-4v8h4v-8zM48 0h-4v8h4v-8zM16 0h-4v8h4v-8zM52 20h-4v8h4v-8zM36 20h-4v8h4v-8zM20 44h-4v8h4v-8zM12 32h-4v8h4v-8zM20 32h-4v8h4v-8zM52 4v8h-12v-8h-20v8h-12v-8h-8v56h60v-56h-8zM56 56h-52v-40h52v40zM12 44h-4v8h4v-8zM28 20h-4v8h4v-8zM28 44h-4v8h4v-8zM20 20h-4v8h4v-8zM28 32h-4v8h4v-8zM44 44h-4v8h4v-8z" />
How can we help you?
How can we help you?

Recipe | Original South Tyrolean Christmas Tents

Recipe by master confectioner Peter Paul Pertoll, who has been running his confectionery "Peter Paul" in the old wine village of St. Pauls | Eppan since 1981 with great passion and a sense of tradition. Fresh local ingredients in exquisite, lovingly designed confectionery are a feast for every palate.


150g almonds

450g raisins

150g walnuts

350g coarsely chopped hazelnuts

350g chopped figs

500g white wine

150ml rum

250g candied fruit

50g pignoli

150g honey

cinnamon, lemon, clove powder

For the dough:

150g rye flour

20g yeast



  • Prepare a soft dough with the ingredients for your dough and add the soaked fruits.
  • Mix all ingredients well and let it rest for 2-6 days.
  • Mix the soft rye dough well with the fruits
  • Press the dough into the desired shape and decorate with almonds and walnuts and bake at moderate heat
  • Remove the forms from the oven while they are still hot and brush them thinly with honey.
  • Finally, decorate with candied fruit as desired

More blogposts

Get to know people, places & special features from Eppan.

Recipe | "Schlutzkrapfen"
Recipe | Nettle cappelletti | Herb ricotta | Tomato ragout | Rosemary butter
Summer in Eppan
With a lot of experience towards elegance and finesse