Schlutzkrapfen, a specialty of Austria’s Tyrol region, are made by filling thinly rolled rye dough with spinach and strained cheese. They are boiled and served with melted butter. Any leftover filling keeps in the refrigerator for one day, making this a practical family meal.
Knead the rye flour, wheat flour, egg, warm water and salt into a smooth dough. Wrap it in plastic wrap and let it rest for 30 minutes.
Sauté the onion in butter until softened and lightly golden. In a bowl, mix the boiled spinach and strained cheese with the sautéed onion and salt to make the filling.
Roll the dough out to 2 millimeters thick and cut out circles with a round cutter. Place one 5 ml measure of filling in the center of each circle, then press the edges together to seal them into half-moons.
Boil the Schlutzkrapfen in salted water for 8 minutes, until they rise to the surface. Drain and serve with melted butter.
Dust the dough with flour as you roll it out; otherwise, it may stick and tear when you cut and fold it. Allergens: contains wheat and rye (gluten), milk and dairy products, and eggs.
Kalan iç harcını başka bir hamur işinde ertesi gün kullanabilir miyim, yoksa ıspanak sulanıp bozulur mu? Ben 8 dakika haşladım ve tam kıvamında, kat kat ayrılmadan çıktı.
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