Zelten (Agritur Golden Pause)
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Strada della Mela

Zelten from Trentino



Per l’impasto:
  • 3 uova
  • 100 g di burro morbido
  • 120 g di zucchero
  • Sale
  • mezzo bicchierino di grappa
  • 1 bustina di lievito per dolci
  • 200 g di farina
  • latte all'occorrenza per avere un impasto morbido ma non troppo. 
  • 700 g di frutta secca mista (nocciole intere, mandorle intere, noci intere, canditi misti, uvetta, albicocche secche, fichi secchi) 
Per la decorazione:
  • mandorle intere sbucciate, gherigli di noci e ciliegie candite.


Beat the egg yolks with the sugar, adding a little at a time the butter previously melted and mixed with half a glass of warm water.

Leave the mixture to rest for about half an hour, then while beating add the flour and all of the other dry ingredients previously minced, mixed together and then left to seep in 4-5 spoonsful of rum from the evening before. Finally, add the egg whites beaten until stiff.

Divide the mixture into two parts and to each one add and mix one packet of baking powder.

Distribute the mixtures into two previously greased and floured moulds and bake in the oven at 220°C for 30 minutes

Enjoy them after waiting for a few days.

Our advice...

We suggest you enjoy these pears accompanied by the herbal tea Infuso del Boscaiolo by Az. Agr. Dal Brolio Il Lago Fiorito

Recipe created and made by

Nicoletta Andreis - Agritur Solasna



Do you want to discover the magic of Trentino winter? Enjoy