You may have already seen it on our social media: our head chef Markus has shared his Schlutzkrapfen recipe! A real classic from our kitchen, finally revealed.
If you haven’t seen the video yet, do pop over to our Insta/Facebook pages. And for anyone who’d rather get straight into the kitchen, the recipe is of course available here for you to read:
Ingredients
Dough
150 g rye flour
100 g wheat flour
1 egg
50 ml lukewarm water
1 tbsp oil
Salt
FILLING
200 g cooked spinach
50 g onion
½ clove of garlic
1 tbsp butter
100 g quark or ricotta
1 tbsp Parmesan
1 tbsp chives
finely chopped
1 pinch of nutmeg
pepper
herb salt
FURTHER
Grated mountain cheese
Melted butter
Chives
Fresh herbs
Preparation
Mix the flours together, form a well in the centre and add salt. Whisk together the egg, water and oil, pour into the centre and knead into a smooth dough. Cover and leave to rest for 30 minutes.
For the filling, finely chop the spinach. Gently fry the onion and garlic, add the spinach and leave to cool. Mix in the quark, Parmesan and chives, then season with nutmeg, salt and pepper.
Roll out the dough thinly using a pasta machine and work with it quickly. Cut out circles (approx. 7 cm in diameter), place the filling in the centre, moisten the edges, fold into half-moons and press the edges together. Cook in salted water for 2–3 minutes.
Sprinkle with mountain cheese, drizzle with melted butter and serve with chives and herbs.
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A lot has happened here since the start of the season just under two months ago – not only did we kick off the new season, but we also opened our new restaurant.
You may have already seen it on our social media: our head chef Markus has shared his Schlutzkrapfen recipe! A real classic from our kitchen – finally revealed.
