Schlutzkrapfen

GuteKueche.at’s Schlutzkrapfen is described as a traditional Tyrolean dish. Its rye-and-wheat egg dough folds around supplied passed spinach, Topfen, onion, garlic and marjoram; supplied hot melted butter, grated Parmesan and its own cut herbs finish the parcels.

Rye flour, wheat flour, dough salt, olive oil and four whole eggs combine with as much supplied lukewarm water as needed into a smooth dough. It rests covered for about thirty minutes.

The onion and garlic are peeled and cut small. Chives and parsley are washed, shaken dry and cut. The supplied passed spinach drains thoroughly, then mixes with Topfen, filling salt, marjoram, very finely chopped onion and garlic.

The dough rolls thin and the selected cutter cuts round sheets. A small spoon places filling on each sheet, which folds into a half moon. A fork firmly presses the edges together.

The parcels simmer for about five minutes in salted water with olive oil and are strained. The supplied grated Parmesan and the same cut chives and parsley are sprinkled over them, followed by the supplied hot melted butter.