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🍽️ Homemade Schlutzkrapfen with Spinach Filling

332 kcal · 30 min · 4 servings

Homemade Schlutzkrapfen with Spinach Filling Cook this free in the MyFoody app →

Ingredients

Instructions

  1. 1. Mix rye and wheat flour in a large bowl.
  2. 2. Make a well in the center of the flour mixture.
  3. 3. Add the egg, 1/2 teaspoon salt, and 4 tablespoons lukewarm water to the well.
  4. 4. Whisk the liquid with a fork, gradually incorporating some flour from the edges.
  5. 5. Knead the dough until smooth using the dough hooks of a hand mixer.
  6. 6. Wrap the dough in plastic wrap.
  7. 7. Let the dough rest at room temperature for 45 minutes.
  8. 8. Peel the onion and garlic.
  9. 9. Halve the onion and dice it finely.
  10. 10. Chop the garlic.
  11. 11. Add the frozen spinach, garlic, and onions to a pot.
  12. 12. Pour in 3 tablespoons of water and bring the mixture to a boil.
  13. 13. Cover the pot and cook the filling for 10 minutes over medium heat.
  14. 14. Remove the lid and continue cooking until all liquid has evaporated.
  15. 15. Let the spinach mixture cool down slightly.
  16. 16. Mix the quark and 1 teaspoon of grated Parmesan into the cooled spinach mixture.
  17. 17. Season the filling to taste with salt, pepper, and freshly grated nutmeg.
  18. 18. Divide the pasta dough into 4 equal portions.
  19. 19. Take one portion of dough and roll it out as thinly as possible using a pasta machine.
  20. 20. Ensure the dough strip is about 8 cm wide.
  21. 21. Wrap the remaining dough portions and let them rest.
  22. 22. Cut out approx. 12 circles with a diameter of 8 cm from the dough using a round cutter.
  23. 23. Place the dough circles side by side on a lightly floured work surface.
  24. 24. Place a small dollop of spinach filling in the center of each dough circle.
  25. 25. Brush the edges of the dough lightly with water.
  26. 26. Fold the dough plates over the filling in a crescent shape.
  27. 27. Press the edges firmly together to seal them.
  28. 28. Place the finished Schlutzkrapfen on a floured baking sheet.
  29. 29. Cover the Schlutzkrapfen with a clean kitchen towel.
  30. 30. Repeat the process with the remaining dough until all Schlutzkrapfen are filled and shaped.
  31. 31. Bring plenty of water with salt to a boil.
  32. 32. Add the Schlutzkrapfen in batches to the boiling water.
  33. 33. Cook the Schlutzkrapfen for about 6 minutes over medium heat.
  34. 34. Lift the finished Schlutzkrapfen out with a slotted spoon.
  35. 35. Let the Schlutzkrapfen drain in a sieve.
  36. 36. Wash the chives and shake them dry.
  37. 37. Cut the chives into fine rings.
  38. 38. Melt the butter in a large pan.
  39. 39. Season the melted butter with freshly grated nutmeg and pepper.
  40. 40. Heat the Schlutzkrapfen briefly in the butter, but do not fry them.
  41. 41. Sprinkle the Schlutzkrapfen with the remaining Parmesan and chive rings.
  42. 42. Serve the Schlutzkrapfen immediately.

Nutrition per serving