Recipe. Tyrolean Schlutzkrapfen
Schlutzkrapfen, or Schlutzer for short (also known regionally as Schlickkrapfen, Schlierkrapfen or Schlipfkrapfen), are a regional pasta speciality from Tyrol. Schlutzkrapfen are made from a mixture of rye and wheat flour. The filling varies, but is usually curd cheese mixed with whatever herbs are in season from the garden!
The dumplings probably take their name from the word ‘schlutzen’, meaning ‘to slide’ or ‘to glide’ in the Tyrolean dialect. The term ‘Krapfen’ – which is more commonly associated with the jam-filled pastry – is used here in a general sense to refer to anything that is filled.
Ingredients and Method
For 4 people, you will need the following ingredients:
For the dough:
• 200 g wheat flour
• 200 g rye flour
• 4 eggs
• a dash of olive oil
• a pinch of salt
• a little water as required
For the filling:
• 200 g quark
• 1 leek or spring onion
• a few basil leaves
• a few mint leaves
• salt, pepper
Here’s how to make Schlutzkrapfen:
Making the dough:
Mix the flour and salt, then add the eggs and a dash of olive oil (or rapeseed oil). If the dough is too firm, thin it with a little water.
Knead until you have a firm dough. Shape into a ball and leave to rest for at least half an hour.
Preparing the Tyrolean Schlutzkrapfen filling:
Finely chop the herbs; cut the leek or spring onions into small pieces. Mix the quark with all the ingredients, then season with salt and pepper.
Once the dough has finished resting, roll it out very thinly with a rolling pin. Ideally, it should be as thin as a sheet of paper! Then cut out circles using a glass and carefully peel them away from the rest of the dough. Place a little filling on each of the resulting “dough discs” using a small spoon, then fold the edges over each other in a half-moon shape. Press the edges firmly together with a fork. Meanwhile, bring a large saucepan of salted water to the boil and cook the Schlutzkrapfen in the boiling water for about 5 minutes.
Strain, drain and arrange on plates. Serve with brown butter and, to taste, a little grated Begkäse.
Recipe by Petra Neuner-Gyß
