Chrissis Krautkrapfa
by Editorial Staff
Summary
| Prep Time | 45 mins |
| Total Time | 45 mins |
| Course | Appetizers & Snacks |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
For the dough:
- 100 g flour, (wholemeal rye flour)
- 200 g flour, (wheat flour type 405)
- 1 tablespoon olive oil
- 1 teaspoon salt
- 2 egg (s), size M
- 1 tablespoon water
For painting:
- 2 tablespoon butter, melt
For the filling:
- 500 g sauerkraut, well expressed
- 75 g ham, Kat ham, extra lean
- 1 onion (s), finely chopped
- Caraway seed
- salt
- Pepper, freshly ground
- 1 liter meat broth or chicken broth, approx.
Print Recipe
Pin Recipe Instructions
- Knead the pasta ingredients into a smooth, supple dough. The consistency shouldn`t be too moist! Otherwise knead in a little flour. Wrap in cling film and place in the refrigerator for at least 30 minutes.
- Then line a large board with a clean tea towel and roll the dough out as thinly as possible using a rolling pin. This is tough work, because the whole rye content makes it quite firm.
- Now brush the dough thinly with the melted butter and sprinkle evenly with sauerkraut, ham and chopped onions. Leave about 1 cm free all around. Salt and pepper the whole thing and sprinkle with caraway seeds to taste.
- Then, using the cloth, roll up the dough tightly from the long side. Cut pieces down from the roll about the thickness of a thumb or slightly thicker. Place these in a fire-proof dish (with a lid!) Close together on the cut surface. Pour approx. 1 liter of hot meat or chicken stock, cover with a lid and cook in the preheated oven at approx. 200 ° C top and bottom heat for approx. 40 minutes.
- A total of 31.5 p. / With 4 servings, 1 serving would have 8 p.
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