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 tbsp rum
2 tbsp sesame oil
peanut oil for baking
1 egg
Icing sugar for dusting
1 tbsp 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.
Have fun cooking!
Elisabeth Pichler Schroffenegger
Farmer at "Hochklaushof" near Karneid
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.
Have fun cooking!
Elisabeth Pichler Schroffenegger
Farmer at "Hochklaushof" near Karneid
www.redrooster.it
