Schnouttling-Topfenblattln
Bread & Rolls
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Cook Time
1 h
Servings
5
Difficulty
Medium
Prep Time
45 Min
Description
Schnouttling-Topfenblattln are a hearty main course that is prepared vegetarian. Preparation takes about 60 minutes and yields 5 servings. The Blattln are formed from a yeast dough and baked in clarified butter and rapeseed oil. Served with sauerkraut or cranberries, they are ideal for a savory lunch or dinner.
Ingredients (11 ingredients)
-
25 g fresh yeast
-
380 g wheat flour, smooth
-
250 g quark, room temperature
-
1 TL schnapps
-
25 g butter, melted
-
1 Stück egg, room temperature
-
salt
-
lukewarm milk
-
flour
-
clarified butter
-
rapeseed oil
Preparation (5 steps)
Prepare yeast
Add 25 g fresh yeast to the mixing bowl and crumble with your fingers. Add 380 g wheat flour, 250 g quark, 1 tsp schnapps, 25 g melted butter, 1 egg and salt, and lukewarm milk as needed, and knead with the Meistermix Patix dough knife for 2 min./kneading stage to a smooth, even dough.
Let the dough rest
Cover the dough and let it rest at room temperature for about 15 minutes or process immediately.
Shape Blattln
Shape the dough as described in "Moarblattln" or, according to old tradition, form into rolls about 5 cm thick. Cut off pieces of dough about 2 cm wide and roll out each piece of dough to a maximum of 2 mm thin to form a kind of "tongue".
Cut Blattln
Cut diagonally several times with a pastry wheel, but do not cut through.
Bake Blattln
Heat clarified butter and rapeseed oil in a pan and bake the Blattln in it.
Finished cooking? Great! 🎉
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Created by
Carmen
86
Rezepte
0
Kochbücher
Allergens
- Wheat
- Milk
- Eggs
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