Preparation time: 55 minutes
(plus 60 min. resting time)
Ingredients for the dough:
150 smooth plain wheat flour
150 g rye flour
1 tsp. olive oil
Ingredients for the filling:
500 g floury potatoes
1 bunch chives
200 mature mountain cheese
200 g Zillertal grey cheese
120 g low-fat curd cheese (quark)
Salt Black pepper
1. In a blender, knead wheat and rye flour with olive oil, 60 ml water and a pinch of salt into a smooth dough.
2. Shape dough into a ball, wrap in cling film and leave to rest in the fridge for 60 minutes.
3. During this time, cook the potatoes in a saucepan with sufficient water. Strain potatoes, shock briefly with cold water, peel and leave to cool.
4. Peel and finely dice the onion. Melt butter in a pan and gently fry the onion until it starts to brown.
5. Finely chop chives, finely grate both cheeses. With a fork, coarsely mash potatoes in a bowl.
6. Mix fried onions, chives, cheese and quark. Season with salt and pepper to taste.
7. Thinly roll out the dough in portions using a pasta machine or rolling pin.
8. Using a cookie cutter or a glass, cut out circles of roughly 6 cm in diameter, place filling in the centre of each dough round using a teaspoon, fold edges together over the filling. Using fingers, press together the edges of each Schlutzkrapfen and decorate using a fork.
9. Preheat oven to 180°C (upper/lower heat). Place cocktail tomatoes on a baking sheet and bake in oven for 20 minutes.
10. Boil water in a large saucepan. Add sufficient salt, add Schlutzkrapfen and simmer gently. When the Schlutzkrapfen rise to the surface, remove using a slotted spoon.
11. Meanwhile, heat butter in a small pan until it begins to brown.
12. Place Schlutzkrapfen and baked tomatoes on plates. Season with melted butter and decorate with rocket.