Tyrolean recipes - farm recipes

Put the flour and salt in a bowl. Slowly add the melted butter, egg, fruit schnaps and cream and knead to a dough. Add a little milk if the dough is not smooth enough. Leave the dough to rest for around an hour at room temperature and roll out to form a thin sheet. Spread the dough with quince jam, fold together, press well and bake in hot oil until golden yellow. Finally, dust the 'krapfen' with icing sugar.