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Quince 'krapfen'

Tyrolean recipes - farm recipes

Dessert

Quince 'krapfen'

ingredients

800 g wheat flour
200 g rye flour
1 pinch salt
250 g melted butter
1 glass of apple or pear schnaps
1 free-range egg
100 ml cream
some milk
quince jam
oil for frying
icing sugar for dusting

preparation

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.
Have fun cooking
Rosmarie Mur
Farmer at ’Unteraichnerhof‘ near Barbian, a ’Red Rooster‘ farm and inn
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www.redrooster.it