Schlutzkrapfen Dough

• 500 g Italian “00” flour

• 500 g rye flour

• 2 eggs

• 6 egg yolks

• 2 tbsp extra virgin olive oil

• 260 ml water

• 67 g butter, melted

Knead all ingredients except the butter until smooth. Add the melted butter at the end and work it in thoroughly. Wrap the dough in cling film and let it rest for 30 minutes.

Filling:

• Spinach

• Onion

• Garlic

• Fresh curd cheese (or ricotta)

• Mascarpone

• Parmesan

• Brown butter

• Salt and pepper

For the filling, gently sweat the onion and garlic in butter. Add the spinach and let it wilt. Combine with curd cheese, mascarpone, finely grated Parmesan and a little brown butter. Briefly blend to a coarse, creamy texture and season with salt, pepper and nutmeg.

Roll out the dough very thin on a lightly floured surface. Cut out circles approx. 7–8 cm in diameter. Place a small amount of filling in the centre using a spoon or piping bag. Lightly moisten the edges if needed, fold into half-moons and press the seams firmly.

Arrange the Schlutzkrapfen on a floured cloth. Cook in boiling salted water for a few minutes until tender. Lift out with a slotted spoon, drain well and plate.

Finish with grated Parmesan and chopped chives.
Spoon over hot, foaming brown butter just before serving.