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Chestnut ‘krapfen’ fried pastries

Tyrolean recipes - farm recipes

Dessert

Chestnut ‘krapfen’ fried pastries

ingredients

For the dough:
lemon zest
1 kg wheat flour
½ glass of rum or schnaps
50 g yeast
For the filling:
20 g salt
300 g roasted chestnuts
200 g sugar
300 ml milk
c. 500 ml milk
100 ml cream
100 g butter
80 g sugar
6 egg yolks
1 pinch salt
2 vanilla sugar
2 dstspn rum

preparation

Mix together ingredients to form a moderately stiff dough. For the filling, boil roasted, peeled chestnuts along with milk, cream, sugar and a little salt for 30 minutes before straining. Add rum to taste and more milk or cream if necessary.
Roll out leaves of dough of 1 cm thickness and cut out rounds. Squeeze out chestnut filling on top with an icing bag, fold together into crescents and press down sides firmly. Allow to rise for 20 minutes before frying in hot fat. Serve with icing sugar.
Have fun cooking
Erika
Farmer at ’Villscheiderhof‘ near Brixen, a ’Red Rooster‘ farm and inn
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