Ahrntal Schlutzkrapfen with gray cheese and apple chip butter
This classic recipe has a long tradition in South Tyrol, and Benie Aichner prepares it at OLM Nature Escape according to the highest standards of fine dining using sustainable, organic ingredients.
Ingredients
For the Schultz dough
- 150 g Rye flour Organic
- 150 g Wheat flour Organic
- 50 ml Water
- a little Oil
- 1 pinch Salt
Filling
- 100 g Spinach cooked and finely chopped
- 1/2 Onion finely chopped and sautéed
- 20 g Butter
- 100 g Cooked mashed potatoes
- 100 g Curd cheese dry (drain water through a sieve)
- 2 tbsp Chives chopped
- 2 tbsp Parmesan cheese grated
- Salt
- Pepper
- Nutmeg
For melting
- Brown butter
- Chives
- Ahrntal gray cheese
- Apple chips
Instructions
- Knead all the ingredients for the dough into a firm, smooth dough and let it rest for a while.
- For the filling, mix all ingredients well and season to taste.
- Roll out the dough thinly with a pasta machine (or rolling pin) and cut out round pieces of dough.
- Place some filling in the center of the dough sheet and fold into a Schlutzkrapfen.
- Seal the edges of the dough well with your hands (press down).
- Then cook the Schlutzkrapfen in salted water for approx. 3 minutes and serve.
- Melt in a pan with brown butter, Ahrntal gray cheese, and apple chips, and serve with chopped chives.