Ingredients for the Schlutzkrapfen dough
- 150 g rye flour
- 100 g wheat flour
- 50 - 60 ml lukewarm water
- 1 egg
- 1 tbsp oil
- Salt
- 150 g spinach, cooked (approx. 300 g fresh spinach)
- 100 g curd cheese
- 50 g onion
- 1 tbsp butter
- 1 tbsp Parmesan, grated
- 1 tbsp chives
- 1/2 garlic clove
- 1 pinch of nutmeg
- Pepper from the mill
- Salt
South Tyrolean Schlutzkrapfen
Schlutzkrapfen belong in every South Tyrolean cookery book. With this recipe, you can easily recreate a piece of South Tyrol in your own home.
Preparation of the South Tyrolean Schlutzkrapfen
Mix the two types of flour, place in a ring shape on a pasta board and season with salt. Whisk the egg with lukewarm water and the oil, pour into the centre of the flour ring and knead from the inside out to form a smooth dough. Cover the dough and leave to rest for 30 minutes.
Finely chop the spinach, sauté the onion and garlic in the butter, add the spinach and leave to cool slightly. Add the curd cheese, parmesan and chives, season with nutmeg, salt and pepper and mix well.
Spread the dough thinly with a pasta machine. Work the dough as quickly as possible so that it does not dry out. Use a round, smooth cookie cutter to cut out leaves with a diameter of approx. 7 cm. Spoon the filling into the centre with a small spoon. Moisten the edges with water and fold the pastry 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 cheese and serve with brown 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
