Potato leaflets and curd cheese leaflets, these are pure childhood memories! My grandma, a true farmer's wife, always prepared this specialty for special occasions. The scent of freshly baked leaflets wafting through the whole house is unforgettable. It is a dish that combines tradition and coziness. The basis for the potato leaflets is, of course, the potatoes. It is important that they are floury varieties, as these contain less water and result in a smoother dough. The potatoes are cooked, preferably the day before, so that they can cool down well. After cooking, they are either pressed through a potato ricer or finely grated. The flour provides the binding and the lukewarm milk provides the necessary moisture. A shot of schnapps, traditionally a clear one, makes the dough more elastic and prevents the leaflets from absorbing too much fat. The curd cheese dough for the curd cheese leaflets is slightly different. Here, the low-fat curd cheese is the star. It should definitely be at room temperature so that it mixes better with the other ingredients. The melted butter ensures a tender crumb and the egg ensures the binding. A shot of schnapps should not be missing here either. The preparation with the Thermomix® is very simple. First, add the ingredients for the potato dough into the mixing bowl and knead with the Patix dough knife into a smooth dough. Then put the dough in a bowl and let it rest. Then clean the mixing bowl and add the ingredients for the curd cheese dough and knead with the Patix dough knife as well. Now comes the fun part: rolling out and shaping the leaflets. Both doughs should be rolled out very thinly, preferably on a floured work surface. With a knife or a dough wheel, squares, diamonds or other shapes can then be cut out. Baking the leaflets requires some practice. Heat plenty of fat in a large pan - there should be enough so that the leaflets can swim in it. Carefully place the leaflets in the hot fat and pour hot fat over them with a spoon. This will cause them to puff up and form a cavity. When they are golden brown, remove with a slotted spoon and drain on kitchen paper. There are many variations. If you like it vegetarian, you can simply enjoy the leaflets as they are. For a vegan version, you can replace the curd cheese with a plant-based alternative and omit the egg. You can experiment with the spices: caraway, marjoram or garlic go perfectly with the potato leaflets. The leaflets are traditionally served with sauerkraut or salad. A dip made from sour cream or herb quark also goes well with it. If you like it more hearty, you can sprinkle them with bacon cubes or cracklings. The leaflets taste best fresh, but can also be stored in the refrigerator and later warmed up in the pan or oven. You can also prepare the doughs well and store them in the refrigerator until they are processed. So nothing stands in the way of a quick and tasty lunch or dinner.

Potato Leaflets and Curd Cheese Leaflets

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Description

Ingredients (11 ingredients)

Preparation (6 steps)

Prepare potatoes

Prepare dough for potato leaflets

Prepare curd cheese

Prepare dough for curd cheese leaflets

Process doughs

Bake leaflets

Finished cooking? Great! 🎉

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