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'Canci Checi' with honey dip

Tyrolean recipes - farm recipes

Dessert

'Canci Checi' with honey dip

ingredients ( Serves 4 persons )

25 g yeast
For the poppyseed filling:
1 cup milk
100 g poppy seeds (roasted and ground)
200 g potatoes
50 g cranberry fruit jam
20 g butter
50 g 'Topfen'-style soft cheese
salt
1 pinch of cinnamon
4 free-range eggs
For the honey dip:
250 g flour
1/4 l honey wine
1/8 l cream
2 tbsp honey
.
1 tspn lemon juice
.
1 pinch lemon zest
.
1 pinch vanilla from pod

preparation

Dissolve the yeast in the lukewarm milk and leave for 90 minutes. Mash the boiled and peeled potatoes and stir in a bowl with butter, salt, eggs, flour, cream and the yeast milk. Roll dough out thinly and cut out small rounds. Combine the ingredients for the poppy filling well and place 1 dspn on each round. Fold to form half-moons and fry in hot oil. Heat the honey wine, add all the remaining ingredients for the honey dip and pour over the fried 'Canci' while still hot. Serve warm.


Have fun cooking!
Margareth Frenner
Farmer at "Lü de Pincia" near St. Vigil/Enneberg

 
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