Apple Spaetzle
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 20 mins |
| Total Time | 50 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 500g flour
- 4 egg (s)
- 0.25 liter ¼ water
- 1 teaspoon salt
- 3 apples, sour (e.g. Boskoop, Brettacher)
- cinnamon
- sugar
- 1 tablespoon butter
Print Recipe
Pin Recipe Instructions
- A spaetzle dough is made from flour, eggs, salt and water - either traditionally by beating in the bowl with a wooden spoon (like bodybuilding) or with a mixer. This is left to rest for about 10 minutes.
- Bring salted water to the boil in a large pot (water level up to approx. 2 cm below the edge of the pot) and add the spaetzle. This is done either by scraping the board, pressing through a press, scraping through a perforated sheet or as you wish. When the spaetzle are cooked (i.e. when they swim up), you take them out of the water with a slotted spoon and place them in a colander to drain.
- Tip: always add the spaetzle to the boiling water in portions and then skim it off, otherwise the freshly pickled dough and the finished spaetzle will stick together to form a large lump. If you don`t feel like doing this, you can buy a bag of spaetzle, cook it according to the instructions on the pack and pour it off.
- The apples are peeled, cored and cut into small pieces (I always make eighths and cut them again into 3 - 4 pieces). Then you heat the butter in a pan and add the apple pieces to sear them a little and then let them soften over a low flame. As soon as the apples are soft, add the spaetzle and heat it up again. Then you put sugar on it (you can also fry it a bit and maybe let it caramelize) and serve the apple spaetzle.
- The potty with cinnamon sugar should not be missing on the table.
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