Schlutzkrapfen with apple-sage-butter

AUTHOR
Shirley Vincent
DIFFICULTY
easy
RATING
4 5
COOK TIME
90 mins
TOTAL TIME
90 mins

Ingredients

Servings: 1
  • 300 g + some pasta flour (e.g. from De Cecco)
  • 7-10 Tbsp salt, pepper
  • 3 Eggs (Gr. M)
  • 2 TABLESPOONS Olive oil
  • 150 g creamy gorgonzola
  • 200 g Ricotta
  • 4-5 Stem(s) Sage
  • 3 Apples (e.g. Gala)
  • 125 g Butter
  • 7-10 Tbsp Cling film

Directions

  1. 1

    For the dough mix 300 g flour and 1⁄2 TL salt in a bowl. Add eggs, oil and 1 tablespoon of water. Knead with the dough hooks of the mixer to a smooth, supple dough. If the dough is too dry, add some more water, it is too moist, knead in some more flour.

  2. 2

    Remove the dough from the bowl and knead vigorously with your hands for 8-10 minutes. Wrap in cling film and leave to rest at room temperature for about 1 hour.

  3. 3

    Dice the gorgonzola for the filling. Mix with ricotta and season with pepper. Halve the pasta dough and roll out thinly on some flour. Cut out 18 circles (each about 8 cm Ø). Brush thinly with water.

  4. 4

    Put about 1 teaspoon of cheese cream on one half of each circle, fold the other half over. Press the edges firmly together with a fork. Place on a floured board. Process the rest of the dough and filling in the same way.

  5. 5

    Bring plenty of salted water to the boil in a wide saucepan. Put the Schlutzkrapfen in it in portions at low heat 4

  6. 6

    Wash sage, shake dry and pluck leaves. Wash apples, quarter them, remove seeds and cut them into narrow slices. Heat butter in a large pan. Fry the apples for 2-3 minutes. Add sage and fry briefly.

  7. 7

    Swivel the Schlutzkrapfen in the hot apple butter. Arrange everything.

Nutrition Facts

KCAL
590 kcal
CARBS
41 g
FATS
37 g
PROTEINS
18 g