Schlutzkrapfen Bavarian Style with Bacon Sauce and Fried Onions

Subsequent foreword:

1. I changed the name of the recipe from “Bavarian Schlutzkrapfen” to “Schlutzkrapfen Bavarian Style” following a tip from a KB friend, because I apparently chose the wrong name as a so-called “Flachland-Tiroler” and ignorant. The real Schlutzkrapfen can only be found in Tyrol. Please forgive me for this ………….. but they still tasted ……. ;-)))

Dough:

1. Roughly knead all ingredients in a bowl with the dough hook of the hand mixer. Then put everything on the work surface and continue kneading with your hands. To do this, moisten a hand a little with water about 3 – 4 times and knead vigorously until a smooth, non-sticky and easily malleable dough is formed. Wrap it in cling film and let it rest for 1 hour at room temperature.

Filling 1:

1. Peel the onion and garlic. Cut the onion into small cubes and finely chop the garlic. Wash the spinach (if necessary) but then drain very well. Finely grate the Parmesan.
2. Sweat the onion and garlic in a large pan until translucent, add the quite dry spinach and let it collapse completely. Season everything with pepper, salt and nutmeg and simmer for another 2 – 3 minutes over medium heat. If the spinach still contains liquid, drain it in a colander and let it cool. Then place on a board and finely chop. Then mix in a bowl with the Parmesan and mascarpone. Keep ready.

Filling 2:

1. Boil the potatoes with their peel until soft, peel them, allow to cool a little and then finely crush them with a fork. Finely grate the mountain cheese and mix together with the quark, mascarpone and thyme with the potatoes. Season with salt and pepper and keep ready.

Bacon Sauce:

1. Peel the onion and cut into small cubes. Cut the bacon into cubes. Fry both in a saucepan in the oil. Deglaze with the stock and reduce slightly over medium heat. Then pour the cream and milk on top, bring to the boil again and stir in the starch mixed with the wine. Then let everything simmer for about 1 minute so that the starch can bind. Season with salt and pepper and keep warm.

Completion of Schlutzkrapfen:

1. Divide the dough into 3 portions. Process each portion one at a time. Thanks to the olive oil, the dough does not need any additional flour to roll out. If you are working with a pasta machine, then you push each portion through 4 x at level 0, 1 x lengthways, then fold together, 1 x crosswise, fold together again, and repeat all of this again. Then do the same for level 1. From level 2 – 4, pull the dough sheet through only once.
2. Without a machine, you should roughly roll out the dough with a rolling stick several times, fold, roll out, fold (i.e. as already described with the machine) and finally roll out an approx. 13 cm wide and 1.5 mm thin strip.
3. With both preparation methods, circles with a diameter of 9 cm are cut out of the dough sheets. It doesn’t matter whether the edge is straight or wavy. Then add 1 heaped teaspoon of the fillings in the middle. With, there were 16 pieces per filling. Brush half of the pastry sheets on the edge with a little water and then fold them over the filling to form a crescent. Press the edge with a fork and create a pattern in this way.
4. Bring well-salted water to the boil in a large saucepan and cook the donuts for about 3 – 4 minutes. When they rise to the surface, they are ready and can drain in a colander.
5. While the donuts are cooking, heat the fried onions (ready-made product from the supermarket) in a pan and let them become nice and cross. Roughly chop the parsley. Then arrange everything with the bacon sauce and garnish with onion and parsley.
6. If the bacon is left out of the bacon sauce and only the onions are sweated, the dish is also “vegetarian-friendly”. If you don’t want a sauce at all, you can also go with nut butter with roasted pine nuts.
7. The above-mentioned amount of ingredients resulted in 32 Schlutzkrapfen and is enough for 4 – 6 people – depending on your appetite.