Name: Schnouttling Curd Sheets
Prep time: 45 min
Cook time: 15 min
Total time: 60 min
Yield: 5 Servings
Ingredients: 25 g fresh yeast; 380 g Wheat flour, smooth; 250 g Low-fat curd, room temperature; 1 tsp Schnapps; 25 g Butter, melted; 1 piece Egg, room temperature; Salt; Lukewarm milk; Flour; Clarified butter; Rapeseed oil

Schnouttling curd sheets, a name that may not be immediately familiar to everyone, holds a piece of culinary tradition. In my family, they have always been considered a kind of "poor people's food", a way to conjure up a satisfying and tasty dish with simple ingredients. The name "Schnouttling" is probably dialectal and refers to the shape of the sheets, which resemble small, protruding tongues. The list of ingredients may seem unspectacular, but each component contributes to the overall result. The fresh yeast is of course the engine of the dough, it provides the loose and airy texture of the sheets. The smooth wheat flour forms the basic structure, while the low-fat curd provides a pleasant acidity and juiciness. The shot of schnapps, traditionally a clear fruit brandy, is a small secret that makes the dough smoother and gives it a subtle, barely perceptible flavor. The melted butter and egg contribute to the binding and taste, while salt is of course essential to enhance the flavors. The lukewarm milk is added as needed to achieve the right consistency of the dough – it should be neither too dry nor too sticky. The preparation in the Thermomix® is very simple. It is important that the yeast is fresh and the ingredients are at room temperature so that the dough can rise optimally. When kneading with the Meistermix Patix dough knife, make sure that a smooth, elastic dough is created. The resting time of 15 minutes is important so that the gluten in the flour can relax. Rolling out the sheets requires some practice. The dough should be rolled out as thinly as possible without tearing. Cutting with the dough wheel not only ensures a beautiful appearance, but also that the sheets bake evenly. When baking, it is important that the clarified butter and rapeseed oil are hot enough so that the sheets quickly take on color and do not absorb too much fat. If you prefer a vegetarian or even vegan version, you can replace the low-fat curd with a plant-based alternative such as soy curd or cashew cream cheese. Vegetable margarine can be used instead of butter. There are no limits to the imagination when it comes to spices. A little caraway, marjoram or garlic powder in the dough gives the sheets a special touch. Traditionally, Schnouttling curd sheets are served with sauerkraut or cranberries. But a fresh salad or a herb dip also go perfectly with it. In my family, we also love them with a dollop of sour cream or yogurt. The finished sheets taste best when they are freshly prepared. However, they can also be stored in the refrigerator and reheated in the pan or oven the next day. The dough can also be prepared well and stored in the refrigerator. This way you can also prepare the sheets spontaneously if unexpected visitors announce themselves.

Schnouttling Curd Sheets

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Description

Ingredients (11 ingredients)

Preparation (5 steps)

Prepare yeast

Let the dough rest

Form sheets

Cut in sheets

Bake sheets

Finished cooking? Great! 🎉

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