Baked sheep's cheese in Most-cinnamon batter

At Gasthof-Reiterhof Pichler, we cook according to Grandma Rosi's traditional recipes - this promises sweet delicacies and Austrian kitchen classics. So those with a sweet tooth and hungry riders alike will get their money's worth.


Baked sheep's cheese in cider-cinnamon batter

  • 4 pieces of sheep's or goat's cheese
  • 1/8 litre must
  • 100 g flour
  • 2 pcs. Eggs
  • Vanilla sugar
  • Cinnamon
  • Oil for baking

Strawberry mostragout

  • 250 g strawberries
  • 20 g cornflour
  • 40 g icing sugar
  • 100 ml must



Separate the eggs. Mix the must, sugar, cinnamon, vanilla, yolks and flour and finally fold in the beaten egg whites. Pull the sheep's cheese through the must and cinnamon mixture and quickly fry in hot oil. Then skewer the sheep's cheese with a bamboo skewer.

Drain the cream cheese well and only pull it through the batter when well chilled. Otherwise it will run out easily during baking. A firmer cream cheese is recommended.


Cut the strawberries into small pieces, place in a saucepan with the must and icing sugar, bring to the boil and thicken with a mixture of cornflour and water.