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
Print Recipe
Pin Recipe 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!
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