A specialty of Austria's Tyrol region, schlutzkrapfen are thin rye-flour pasta pockets filled with spinach and curd cheese, boiled and served with browned butter. Any leftover filling keeps in the fridge for another day, making this a practical family meal.
Knead the rye flour, flour, egg, lukewarm water and salt into a smooth dough. Wrap and rest for 30 minutes.
Sauté the onion in butter until soft and golden. Mix the blanched spinach, curd cheese, sautéed onion and salt together to make the filling.
Roll the dough to 2 mm and cut into circles. Place a teaspoon of filling in the centre of each and press the edges together into a crescent shape.
Boil the schlutzkrapfen in salted water for 8 minutes until they float to the surface, drain and serve with browned butter.
Don't skip flouring the work surface while rolling; the dough sticks and tears when cutting and folding otherwise. Allergens: contains wheat and rye (gluten), milk and dairy, egg.
Swapping the curd cheese for cottage cheese makes a lighter but less creamy filling; adding an egg yolk to the mix keeps it from falling apart in that case.
Admin DadaGastro · verified in test kitchenKalan 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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