Granggn-Stanitzl | © Bianca Passrugger
  • Cuisine


Traditional dessert with a twist

Autumn time in the Home of Lässig is traditionally also berry picking time. In October it is high time for „Granggn“ (dialect term for cranberries), as we say in Glemmtal, and that means the cranberries are ripe for harvesting. Here at home, the classic roles are somewhat reversed. I go collecting and my husband Gerhard prepares culinary delicacies from my yield. During the preparation of the traditional Granggn-Stanitzl (Stanitzl= Cornet) I looked over Gerhard's shoulder this time.

Hidden vitamin bomb

The mountain peaks are already sugared with snow for a few days in October. This is the right moment to pick the Granggn. Because these are, according to the vernacular, only really good once they have been snowed in. Under a bright blue sky I go to our secret Granggnplatzerl to collect the small red berries. Cranberries are very healthy - they contain many vitamins and minerals, they are anti-inflammatory and antibacterial. But our children don't like the bitter-sour taste very much, so we take a trick and wrap the mineral-rich vitamin bomb in sweet self-rolled Stanitzln with cranberry-jam and whipped cream.




  • cramberry jam
  • 4 eggs
  • 80 g icing sugar
  • 1 bag of vanilla sugar
  • 80 g flour
  • 1 cup of whipped cream
  • 1 tbsp icing sugar

First the oven is preheated to 200 degrees. The eggs and icing sugar are then beaten until creamy. Gerhard adds a bag of vanilla sugar for an even better taste. Then carefully fold in the flour. Apply the mixture to the baking tray in thin circles and bake for 7 minutes. An important tip from Gerhard: "Don't overlook the time, because if the dough gets too dry, the punch can be difficult to turn and break."

Getting the dough into the ice cream cone form of the Stanitzl requires a bit of sure instinct, but soon you get the hang of it. Still hot, the dough circles are turned over a cornet mould - if you don't have any moulds at home, you can help yourself with a spoon handle. After rolling up, let the dough cool well. In the meantime whip the cream until stiff, sweeten a little and fold in the cranberrie-jam. Pour the filling into a piping bag and pour into the cooled Stanitzl. Sprinkle with the remaining icing sugar and serve. One more hint: If you do not eat the Stanitzl immediately, you can also brush it with melted chocolate before filling. This way the filling does not soften the dough. 

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