Recipe for happiness: Schlutzkrapfen
“You can’t eat happiness.” Yes, you can – here in Tyrol! Because we have got “Schlutzkrapfen”. A regional, traditional and most of all delicious dish that is simply part of Tyrol. The “Schlutzkrapfen” is the king of the “Krapfen”, a special kind of filled noodles. With a bit of practice, the preparation is easy. We have got the “recipe for happiness” for you: Patrick Trois from the restaurant Dorfkrug in Mösern explains all the steps.
You can find the story about the history of the Schlutzkrapfen and cook Patrick Trois here!
Recipe: “Schlutzkrapfen” á la Patrick Trois
Ingredients for 4 portions
… for the dough:
- 200 g rye flour
- 200 g wheat flour
- 5 eggs
- 3 tbsp. oil
- flour (for the work surface)
… for the filling:
- 300 g spinach
- 40 g butter
- 1 small onion
- ground nutmeg
- freshly-ground pepper
- 50 g strong hard cheese (grated)
- 50 g butter (browned)
Mix the flour with the eggs, the oil, salt and a little water so that it forms a smooth dough. On a floured work surface, roll it out until it is thin and then use a round pastry cutter (around 8cm diameter) to cut out the circles.
Finely chop the onion and fry in the butter until golden-brown. Add the strained cooked spinach and mix together with salt, pepper, nutmeg and the grated cheese.
Add some filling to every dough circle, brush the edges with egg and fold the circles to form a half-moon shape. Press down firmly on the edges.
Bring a large pan with enough salted water to the boil and allow the Schlutzkrapfen ten minutes to cook.
When they are ready lift them out of the water with a slotted spoon and allow them to drip dry, while the butter is browned in a large pan. The Schlutzkrapfen should be coated in the butter before serving on a pre-warmed plate. Sprinkle more grated cheese and any remaining butter over the top.
The spinach mixture is often enriched by mashed potato and/or Topfen (curd cheese), which turns the Schlutzkrapfen into a substantial snack. They also taste good with meat, mushrooms or a nut-poppy filling – in the latter case as a dessert.
We hope you have a lot of enjoyable fun with them!
Download the recipe here:
Fotos: Tom Bause