Mehlknäpp with caramelized apple compote

Ingredients for 2 servings:

• 3 eggs
• 200 g flour, sifted
• 1 pinch of salt
• 20 ml mineral water
• 50 g butter
• 40 g breadcrumbs
• 1 tsp cinnamon sugar
• 500 g apples
• 2 tbsp brown cane sugar
• 100 ml apple juice
• some cinnamon sugar

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 25 minutes

For the Knäpp, mix eggs, flour, salt and mineral water in a bowl to form a tough dough, similar to spaetzle dough. If it’s too thick, add water. If it’s too runny, add flour. Bring a large pot of salted water to a boil. Drop the dough, a tablespoon at a time, into the boiling water. When the Knäpp float to the top, they’re ready. Heat the butter in a pan, add the breadcrumbs and roll the Knäpp in it, then sprinkle with cinnamon sugar. For the apple compote, peel and core the apples and finely dice them. Put the brown sugar in a pot and heat it. When it’s caramelized, add the apple juice, bring to a boil and add the apples. Sauté for 3 minutes, then transfer to a bowl and sprinkle with cinnamon sugar. Serve the Mehlknäpp with the apple compote.