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Recipe | "Schlutzkrapfen"


(approx. 1.5 hours)

Make the dough:

Mix the flours together, place in a ring shape on a pasta board and salt. Whisk the egg with lukewarm water and the oil, pour into the center of the flour ring and knead from the inside out to form a smooth dough. Leave the dough to rest for 30 minutes.

Mix the filling:

Chop the spinach, sauté the onion and garlic in the butter, add the spinach and leave to cool slightly, add the curd cheese, parmesan and chives and season with nutmeg, salt and pepper and mix well.

Roll out:

Cut thumb-thick pieces from the dough and roll them out lightly on a floured surface using a rolling pin. Then place in the pasta machine and roll out until thicker.

Roll out:

Roll out the dough thicker and thicker with the pasta machine until you have nice, long pasta sheets. Make sure you use enough flour when rolling out the dough so that the rollers do not stick together. Process the dough as quickly as possible so that it does not dry out.

Lay out:

Place the thin pasta sheets on a floured surface and carefully smooth them out.


Using a small spoon, spoon the filling into the center of the pasta sheets. Leave an index finger's length of space between each mound of spinach.

Fold together:

Moisten the edge of the pastry with water and fold the pastry lengthways over each other. Immediately press the gaps and edges with your fingers.


The "Schluzkrapfen" are now given their crescent shape. This is done with the serrated pastry wheel or pastry cutter (diameter 7-0 cm). The remaining dough can be kneaded again and processed further.

Store correctly:

Place the finished "Schluzkrapfen" on a floured surface so that they do not stick to the base before cooking. They can also be frozen in this form.


Fill a pan three quarters full with water, add salt and bring to the boil. Carefully place the "Schlutzkrapfen" into the boiling water. After 3 to 5 minutes cooking time (they will rise to the surface), scoop out and drain.


Carefully arrange the "Schlutzkrapfen" on a plate or platter, sprinkle with grated or sliced Parmesan cheese or pour brown butter over them. Garnish with chives if desired. Serve while still hot.

Enjoy your meal.

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