Schlutzkrapfen
Schlutzkrapfen, also called mezzelune in Italian, are South Tyrolean half-moon pasta pockets made with rye and wheat flour, filled with spinach and quark, then bathed in browned butter and chives.
- Prep
- 50 min
- Cook
- 15 min
- Total
- 65 min
- Servings
- 4
- Difficulty
- Medium
- Calories
- 480 kcal
Equipment
- •Pasta machine or rolling pin
- •Round pastry cutter (7 cm)
- •Large saucepan
- •Skillet
- •Slotted spoon
Nutrition
Per serving, approximate
- Calories
- 480 kcal
- fat
- 22 g
- carbs
- 56 g
- fibre
- 6 g
- protein
- 16 g
- calories
- 480 kcal
Instructions
- 1
Mix rye flour, wheat flour, and a pinch of salt on a clean work surface.
- 2
Add the beaten egg, oil, and water, kneading until a smooth, firm dough forms.
- 3
Wrap the dough tightly in plastic wrap and rest at room temperature for 30 minutes.
- 4
Melt 10 g of butter in a pan and cook the onion until soft and sweet.
- 5
Stir the chopped spinach, cooked onion, quark, nutmeg, and salt together until evenly combined.
- 6
Roll the rested dough out thinly to about 1.5 mm thickness on a floured surface.
- 7
Cut rounds with a 7 cm cutter, placing a teaspoon of filling in the centre of each.
- 8
Fold each round into a half-moon and press the edges firmly together to seal.
- 9
Drop the Schlutzkrapfen into gently boiling salted water and simmer for 3 to 4 minutes.
- 10
Melt the remaining butter in a skillet over medium heat until it foams and turns nut-brown.
- 11
Lift the cooked parcels out with a slotted spoon directly into warm serving bowls.
- 12
Drizzle generously with browned butter and finish with grated cheese and snipped chives.
Chef's tips
Squeeze the cooked spinach thoroughly in a clean tea towel to avoid a soggy filling. Do not skip the rye flour, as it gives the traditional earthy flavour and firmer bite.
Ingredient substitutions
- quark → well-drained whole-milk ricotta or dry cottage cheese
- Parmigiano Reggiano → aged Alpine cheese such as Bergkäse or Trentingrana
Storage
Keep raw assembled parcels on a floured tray in the freezer for up to one month, or refrigerate cooked leftovers in a sealed container for up to two days.
Reheating
Reheat cooked leftovers gently in a covered skillet over low heat with a small splash of water and a knob of fresh butter.
Common mistakes to avoid
- •Leaving excess water in the spinach, making the parcels burst during boiling.
- •Rolling the rye dough too thick, which results in a tough rim after cooking.
- •Letting the butter burn past the nutty golden-brown stage.
Serving suggestions
Cooked Schlutzkrapfen?
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