Styrian Apple Sparrows

by Editorial Staff

Summary

Prep Time	45 mins
Cook Time	25 mins
Total Time	1 hr 10 mins
Course	Main Course
Cuisine	European
Servings (Default: 4)

Ingredients

For the dough:

400 g flour
1 pinch (s) salt
1 tablespoon oil
water, approx. 200 - 250 ml

For the compote:

750 g apples
150 grams sugar
100 g butter
1 teaspoon cinnamon

Instructions

Mix the flour, salt, oil and water into a viscous dough and beat until it bubbles; this is typical for spaetzle dough. Now place a large spoon of dough on a cutting board and use a damp knife to scrape the spaetzle into the boiling salted water. Continue doing this until all of the dough has been processed. It`s also faster and less romantic with the spaetzle press. But that`s too even for me. Cook until the spaetzle rise to the surface. Then strain, rinse with cold water and set aside.
Peel and dice the apples.
Lightly caramelize the sugar in a pan and froth the butter in it. Add the apple pieces and a little water and steam for a few minutes so that the apple pieces pull through, but do not disintegrate. Now add the spaetzle and season with cinnamon.
An Austrian dream for everyone who loves things sweet. Children especially like it!

About Editorial Staff

The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.