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Fritters with dried pear filling

Tyrolean recipes - farm recipes

Dessert

Fritters with dried pear filling

ingredients

Ingredients for around 50
300 g dried pears
For the dough:
150 g damson jam
450 g spelt flour
1 tspn cinnamon (freshly ground)
50 g rye flour
1 tspn cloves (freshly ground)
135 ml cream
1 dspn rum
2 dspn sesame oil
peanut oil for baking
1 egg
Icing sugar for dusting
1 dspn melted butter
½ tspn salt
85 ml water

preparation

Instructions for dough: quickly mix all ingredients to a smooth dough, then leave to rest in a warm spot for a good hour.
Instructions for filling: cook dried pears until soft for about 15 minutes and then strain with damson jam. Grind cinnamon stick and cloves with a mortar and use them to season the pear-damson mixture. Add the rum to make a  spreadable mixture.
Roll out the dough thinly with a rolling pin or pasta machine. Spread half of the dough with the jam filling, fold the other half over it and press down firmly on the gaps. Cut out squares with a pastry wheel and cook in hot peanut oil. Finally, dust with icing sugar.
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