© Tirol Werbung / Rodler Ilvy
Food & Drink
© Bert Heinzelmeier
© Tirol Werbung / Aichner Bernhard
Arts & Culture
© Tirol Werbung / Moore Casey
© Tirol Werbung / Herbig Hans
© Tirol Werbung / Schwarz Jens
Bits & Pieces
© Tirol Werbung / Neusser Peter
Jagdhausalmen Alpine Pastures, Defereggen, East Tirol, Austria, Europe

Cooking Recipe by Chef Michael Ploner: “Tiroler Paunzen” with Applesauce

Updated on 08.07.2020 in Food & Drink

titelbild1 ©

World Champion at the 2018 Culinary World Cup in Luxembourg, Michael Ploner prepares fresh, locally sourced ingredients together skilfully at his parents’ Alpen-Comfort-Hotel Central in Nauders. The young celebrity chef likes giving his thoughtfully crafted fare a bit of a fun twist by making extensive use of the rich variety of herbs found in Tirol. Today, however he prepares one of his first and most traditional recipes: “Tiroler Paunzen”. A true staple of Tirol, Paunzen are made of potatoes and fried in clarified butter and rapeseed oil. Michael Ploner learned how to cook potato Paunzen from his grandfather at an early age and kindly shares his recipe with Blog.Tirol readers.

Difficulty Level: Easy

Cooking Time: 45 minutes

Servings: 2



  • 3-4 apples, cored and peeled (use apples varieties that are good for cooking such as Jazz, Granny Smith, or Boskoop)
  • Rapeseed oil
  • Clarified butter


  • 500 g mealy potatoes
  • Salt
  • 150 g flour
  • 1 egg
  • 1 tablespoon butter
  • Rapeseed oil
  • Clarified butter



Finely slice the apples and roast in clarified butter and rapeseed oil for some 30 to 45 minutes. You don’t need to add any sugar as roasting the apples brings out their natural sweetness. Roast the apples until tender, stirring occasionally. Place in a food processor and pulse until smooth, for about 4 minutes.


Place potatoes on a layer of salt and bake at 150 °C for about 20 minutes until soft. Peel the potatoes and push through a potato ricer into a bowl (please note: to rice, potatoes still need to be warm!)

                   Die auf dem Salzbett gegarten Kartoffeln schälen...
                Die auf dem Salzbett gegarten Kartoffeln schälen...


In a saucepan over medium heat, melt butter until browned. Add flour, salt, one egg yolk and melted butter to the potatoes and blend well to form a soft dough, using your hands. Place on a floured worktop and roll out to a sausage shape. Cut into small, equal pieces and toss with flour. Form “Paunzen”, place them on a tray and put into the freezer for about 20 minutes.


Once cooled down, place the “Paunzen” in a frying pan in hot clarified butter and rapeseed oil and fry on all sides until golden brown. Let drain on kitchen roll, season with salt and serve with applesauce. Enjoy!



Tirol native Theresa Schuler is a creative mountain adventurer who loves to share her culinary secrets and the latest trends (ok, maybe she keeps a few to herself).

No comments available
Write comment

Keep reading

Go up

Is your inbox in need of a holiday?

Then subscribe to our weekly newsletter full of exclusive holiday tips from Tirol!