Kärntner Kletzennudeln

Brigitte-E’s Kärntner Kletzennudeln at GuteKueche.at fills its own egg-and-generic-flour dough with Kletzen, explicitly dried pears, Topfen, powdered sugar, cinnamon and clove powder. Thumb-folded edges enclose the fruit filling, and butter, cinnamon and sugar finish the plates.

The dried pears soak overnight in supplied cold water. The next day they cook in water until soft; stems are removed, along with hard pieces of skin if needed. The pears are puréed and mixed with Topfen and powdered sugar, then the remaining filling seasonings are stirred in. Small filling balls are formed.

Generic flour, the whole egg, dough salt and water knead in a bowl to a smooth dough that rests for at least an hour. Extra flour may be added if it sticks, or extra water if it is too dry. On a floured work surface, the dough forms a log, is cut into two-centimetre portions and rolls two millimetres thick. The selected optional glass cuts neat circles.

Filling occupies the centre of each circle. The other half folds over it and the edges are pressed together. A thumb folds each edge from one end to the other in the documented krendel technique.

The parcels enter supplied boiling salted water, briefly return to the boil, are stirred against sticking and then steep for about ten to twelve minutes. They are skimmed out and portioned on plates. The listed butter melts in a pan, is poured over the parcels, and cinnamon and sugar are sprinkled on top.