South Tyrolean Schlutzer
by Editorial Staff
Summary
| Prep Time | 2 hrs |
| Cook Time | 35 mins |
| Total Time | 3 hrs 35 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 6) |
Ingredients
For the dough:
- 150 ml milk
- 45 g butter
- 210 g rye flour type 997
- 210 g wheat flour type 405
- 3 egg (s)
- 0.5 teaspoon ½ salt
- Flour for the work surface
For the filling:
- 325 g spinach leaves, frozen
- 70 g onion (s)
- 1 ½ cloves garlic
- 15 g butter
- 100 g parmesan cheese
- 250 g ricotta
- some salt and pepper
- some nutmeg
Also: for the pine nut butter
- 30 g pine nuts
- 150 g butter
- 75 g parmesan cheese for sprinklin
- Chives, chopped into small pieces
Print Recipe
Pin Recipe Instructions
- Put the rye and wheat flour in a bowl and mix. Heat the milk, melt the butter in it and add it to the flour when it has cooled. Add the eggs and salt, then knead into a smooth dough for 10 minutes. Wrap in cling film and refrigerate for 1 hour.
- For the filling, thaw the spinach leaves, squeeze out and chop very finely. Finely dice the onion and garlic. Grate the parmesan.
- Heat the butter and sauté the onion and garlic until translucent. Add the spinach and cook for about 2 - 3 minutes, then pour into a sieve and drain. Put the cooled spinach with parmesan and ricotta in a bowl, then season with salt, pepper and nutmeg and mix thoroughly.
- Roll out the Schlutzkrapf dough to a thickness of approx. 1 - 2 mm on a work surface sprinkled with flour. Cut out with a round cutter (9 cm Ø). Put 1 teaspoon of the filling in the middle of each of the dough circles. Brush half of the pastry edge thinly with a little water. Place the dough over the filling so that you create semicircles. Then press the ends together with your fingertips.
- For the pine nut butter, roast the pine nuts in a pan without fat until golden brown. Melt the butter with the roasted pine nuts in a small saucepan over medium heat and heat until the white whey dots turn light brown. Keep warm.
- Cook the Schlutzkrapfen in plenty of boiling salted water for 6 minutes. It is best to cook in 2 portions, otherwise the water will cool down too much. Take out and drain in a colander.
- Arrange Schlutzkrapfen on preheated plates and pour pine nut butter over them. Finally sprinkle with finely chopped chives and parmesan and serve immediately.
- Tip: Stored in the refrigerator, the cooked Schlutzkrapfen can also be heated over steam for about 20 minutes the next day. They can also be frozen so that you can prepare a larger amount in advance.
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