South Tyrolean Schlutzer

Ingredients for 6 servings:

• 150 ml milk
• 45 g butter
• 210 g rye flour type 997
• 210 g wheat flour type 405
• 3 eggs
• ½ tsp salt
• Flour for the work surface
• 325 g leaf spinach, frozen
• 70 g onion(s)
• 1 ½ cloves garlic
• 15 g butter
• 100 g Parmesan
• 250 g ricotta
• some salt and pepper
• some nutmeg
• 30 g pine nuts
• 150 g butter
• 75 g Parmesan cheese for sprinkling
• n. B. Chives, finely chopped

Instructions

Working time approx. 2 hours; Rest time approx. 1 hour; Cooking/baking time approx. 35 minutes; Total time approx. 3 hours 35 minutes

Schlutzkrapfen – filled pastry parcels from the Alps

Combine the rye and wheat flour in a bowl and mix. Heat the milk, melt the butter in it, and once cooled, add it to the flour. Add the eggs and salt, then knead for 10 minutes until a smooth dough forms. Wrap in cling film and chill for 1 hour. For the filling, defrost the spinach leaves, squeeze out the excess water, and chop very finely. Finely dice the onion and garlic. Grate the Parmesan cheese. Heat the butter, sauté the onion and garlic until translucent. Add the spinach and sauté for about 2-3 minutes, then pour into a sieve and let drain. Combine the cooled spinach with the Parmesan cheese and ricotta in a bowl, season with salt, pepper, and nutmeg, and mix thoroughly. Roll out the Schlutzkrapfen dough on a floured surface to a thickness of about 1-2 mm. Cut out using a round cutter (9 cm in diameter). Place 1 teaspoon of the filling into the center of each dough circle. Brush half of the dough edge thinly with a little water. Place the dough over the filling to form semicircles. Then press the ends together with your fingertips. For the pine nut butter, toast the pine nuts in a dry pan until golden brown. Melt the butter and toasted pine nuts in a small saucepan over medium heat and heat until the white whey dots turn light brown. Keep warm. Cook the Schlutzkrapfen in plenty of boiling salted water for 6 minutes. It is best to cook in two batches, otherwise the water will cool down too much. Remove from the pan and drain in a sieve. Arrange the Schlutzkrapfen on warmed plates and drizzle with pine nut butter. Finally, sprinkle with finely chopped chives and Parmesan cheese and serve immediately. Tip: If kept in the refrigerator, the cooked Schlutzkrapfen can also be heated over steam for about 20 minutes the next day. They can also be frozen so you can prepare a larger quantity in advance.