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Apricot 'Krapfen'

Tyrolean recipes - farm recipes

Dessert

Apricot 'Krapfen'

ingredients ( für ca. 30 Stück  )

For the dough:
For the filling:
1 kg wheat flour
1 kg apricot jam
1 free-range egg
200 g sultanas
2 egg yolk
200 g hazelnuts
4 dspn cream
breadcrumbs to bind
250 g butter
oil for frying
250 ml milk
sugar to taste
1 shot of apple or pear schnaps
1 pinch of salt

preparation

Combine all the ingredients to form a dough, knead well and leave to rest for 1 hour. Knead through dough once again and make thin leaves from it. Fill with the apricot jam, sultana, hazelnut and breadcrumb mixture, fold together lengthways, press down on the edges and go round the edges with a pastry wheel. Fry in hot oil on both sides until golden yellow, drain off fat on kitchen towel and serve while still hot.
Have fun cooking
Alexandra Hilber
Farmer at ’Birkenhof‘ near Schluderns, a ’Red Rooster‘ farm and inn
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