Recipe for Original South Tyrolean Schlutzkrapfen

Südtiroler Schlutzkrapfen

It is impossible to imagine South Tyrolean cuisine without them and they are on almost every menu in typical South Tyrolean restaurants. The Schlutzkrapfen. They also come in different variations, with different fillings. Today we have a traditional recipe with fresh spinach and curd cheese for four people.

For the dough you need the following ingredients:

150 g rye flour
100 g wheat flour
1 Egg
50-60 ml lukewarm water
1 tbsp oil

The filling of the Schlutzkrapfen consists of:

300 g fresh spinach
50 g onion
1/2 clove of garlic
1 tablespoon butter
100 g curd
1 tbsp parmesan, grated
1 tablespoon chives
1 Msp. nutmeg
Pepper from the mill

For serving you will also need:

Parmesan, grated
brown butter
more chives

And here we are with the preparation of your Schlutzkrapfen:

Mix the two types of flour with the salt and place everything on a pasta board in the shape of a wreath. Now whisk the egg with the lukewarm water and the oil and pour the mixture into the centre of the flour ring. Now work all the ingredients from the inside out to form a smooth dough. Cover the dough and let it rest for 30 minutes.

For the filling of the Schlutzkrapfen, chop the spinach finely, as well as the onion and garlic. Sauté everything in the butter and let it cool a little before adding the curd cheese, Parmesan cheese and chives and season with nutmeg, salt and pepper and, of course, mix everything together well.

Use a pasta machine to thin out the rested dough and process it as quickly as possible so that it does not dry out. Using a round, smooth cookie cutter, cut out leaves of approx. 7 cm diameter. Spoon the filling into the centre with a small spoon. Moisten the edge with water and fold the dough into a crescent shape. Immediately press the edges with your fingers.

The Schlutzkrapfen are left to simmer in salted water. This takes about 3 to 4 minutes. Then arrange, sprinkle with Parmesan and serve with brown butter and plenty of chives.

We are sure you will feel like you are in South Tyrol. An Guatn!

Unterschrift Harald und Heinrich vom Blog

Foto: IDM Südtirol-Alto Adige/trickytine

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