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  • Schlutzkrapfen © IDM Südtirol - Andreas Mierswa

    South Tyrolean Schlutzkrapfen

    Recipe of the region Niederdorf – 3 Zinnen Dolomites

    Ingredients for the dough

    150 g rye flour
    100 g wheat flour
    50 - 60 ml lukewarm water
    1 egg
    1 tablespoon of oil

    Ingredients for the filling

    150 g spinach, cooked (approx. 300 g fresh spinach)
    100 g curd cheese (quark)
    50 g onion
    1 tablespoon butter
    1 tablespoon grated parmesan
    1 tablespoon chives
    1/2 clove of garlic
    1 pinch of nutmeg
    Pepper from the mill


    The “Schlutzkrapfen” or mezzelune are a staple in every South Tyrolean cookbook. With this recipe, you can easily cook a piece of South Tyrol at home.

    Preparation time: 1 hour
    Persons: 4

    Mix together the two types of flour, place them in a circle on a wooden board and add salt. Whisk the egg with lukewarm water and oil, pour into the centre of the flour circle and knead from the inside outwards until the dough is smooth. Cover the dough and let it rest for 30 minutes.

    Finely chop the spinach, sauté the onions and garlic in butter, add the spinach and leave to cool slightly. Add the curd cheese, parmesan and chives and season with nutmeg, salt and pepper and mix well.

    Recipe of the region Niederdorf – 3 Zinnen Dolomites »

    Südtiroler Schutzkrapfen © Velontour

    Using a pasta machine, roll out the dough thinly. Process the dough as quickly as possible to prevent it from drying out. Use a round, smooth cookie cutter to cut out sheets of about 7 cm in diameter. Place the filling in the middle with a small spoon. Moisten the rim with water and fold the dough into a crescent shape. Immediately press the edges with your fingers. Cook the “Schlutzkrapfen” in salted water for 3-4 minutes and serve. Sprinkle with parmesan and serve with browned butter and chives.

    A special tip: you can also add boiled and mashed potatoes to the “Schlutzkrapfen” filling.

    Our wine recommendation: South Tyrolean Pinot Grigio

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