John Myers
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South Tyrolean Schlutzkrapfen
The perfect south tyrolean schlutzkrapfen recipe with a picture and simple step-by-step instructions.
For the dough
- 100 g Wheat flour
- 150 g Rye flour
- 1 Pc. Egg
- 60 ml Lukewarm water
- Salt
For the filling
- 150 g Cooked spinach leaves
- 50 g Onion
- 1 Pc. Clove of garlic
- 1 tbsp Butter
- 100 g Curd
- 1 tbsp Parmesan
- 1 tbsp Chives
- Salt and pepper
- Parmesan, brown butter and finely chopped chives to serve
dough
- Mix the two types of flour and add a little salt. Mix the egg, water and oil into a mixture and add to the flour. Knead everything properly to form a smooth dough and then cover it and let it rest for 30 minutes.
filling
- Sauté the onions and garlic in the butter, then add the spinach that has already been finely chopped and let it feel a little. Then add the curd cheese, Parmesan and chives, season with salt and pepper and stir well.
- Now roll out the dough as thinly as possible with a pasta machine. Cut out leaves with a serving ring or a glass, about 7cm in diameter. Put the filling in the middle with a small spoon, moisten the edge of the Schlutzkrapfen and fold it in a crescent shape, then press the edge together with your fingers.
- Cook the donuts in boiling salted water until they float on top and you’re done. Just toss with melted brown butter and serve with Parmesan and chives.
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