Tyrolean Schlutzkrapfen

Name: Tyrolean Schlutzkrapfen
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 4
Ingredients: 200 g Rye flour; 50 g Wheat flour; 3 TABLESPOONS Oil; 7-10 Tbsp Salt; 50 g Shallots; 1 Garlic clove; 350 g Spinach; 7-10 Tbsp Pepper; 7-10 Tbsp grated nutmeg; 100 g Low-fat curd; 7-10 Tbsp Flour; 1 Egg Yolk; 1 collar Chives; 1 TEASPOON pink berries; 50 g Butter or margarine; 30 g grated parmesan cheese; 7-10 Tbsp Parsley

AUTHOR
Janie Gentry

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 4

200 g Rye flour
50 g Wheat flour
3 TABLESPOONS Oil
7-10 Tbsp Salt
50 g Shallots
1 Garlic clove
350 g Spinach
7-10 Tbsp Pepper
7-10 Tbsp grated nutmeg
100 g Low-fat curd
7-10 Tbsp Flour
1 Egg Yolk
1 collar Chives
1 TEASPOON pink berries
50 g Butter or margarine
30 g grated parmesan cheese
7-10 Tbsp Parsley

Directions

1
For the dough, mix flour, 2 tablespoons of oil, some salt and 225 ml of lukewarm water to a smooth dough. Cover and chill for about 1 hour. In the meantime, peel and finely chop the shallots and garlic for the filling.
2
Wash the spinach, sort it and drain well. Heat the remaining oil. Steam shallots and garlic until golden yellow. Add the spinach and let it collapse completely. Season with salt, pepper and nutmeg.
3
Place on a sieve and drain well. Mix spinach and curd. Roll out the dough thinly (3-4 mm) on a floured work surface. Cut out approx. 40 circles (approx. 6 cm Ø), brush the edges with egg yolk.
4
Put some filling in the middle, fold the dough into semicircles, press the edges firmly. Cook for about 10 minutes in boiling salted water. Wash the chives and cut into very small rolls. Finely chop the pink berries.
5
Melt the fat. Swivel the doughnuts in it. Sprinkle with parmesan, chives and pink berries and serve garnished with parsley.