Turtres
Turtres are crisp, thin Ladin fried pastry rounds filled with savoury spinach and curd cheese, known as Tirtlan in German-speaking South Tyrol.
- Prep
- 40 min
- Cook
- 20 min
- Total
- 60 min
- Servings
- 4
- Difficulty
- Medium
- Calories
- 490 kcal
Equipment
- •Rolling pin
- •Round pastry cutter
- •Deep frying pan
- •Slotted spoon
- •Mixing bowl
Nutrition
Per serving, approximate
- Calories
- 490 kcal
- fat
- 24 g
- carbs
- 54 g
- fibre
- 5 g
- protein
- 16 g
- calories
- 490 kcal
Instructions
- 1
Combine rye flour, wheat flour, and half the salt in a large bowl.
- 2
Add beaten egg, melted butter, and lukewarm milk to the flours.
- 3
Knead until a smooth, pliable dough forms that does not stick to your fingers.
- 4
Cover the dough with an upturned warm bowl and rest for thirty minutes.
- 5
Melt fifteen grams of butter in a small pan over medium heat.
- 6
Add minced onion and cook until soft and translucent without browning.
- 7
Mix spinach, curd cheese, softened onion, nutmeg, and remaining salt in a bowl.
- 8
Roll rested dough out on a lightly floured surface until very thin.
- 9
Cut out sixteen equal rounds measuring roughly twelve to fourteen centimetres across.
- 10
Place a generous spoonful of filling in the centre of eight pastry rounds.
- 11
Top with remaining rounds and press edges firmly together with your fingers to seal.
- 12
Heat oil to 175 degrees C in a deep pan.
- 13
Fry pastries two at a time for two minutes per side until puffed and golden.
- 14
Lift with a slotted spoon and drain briefly on kitchen paper before serving.
Chef's tips
Roll the dough as thinly as possible so the edges cook through evenly in hot oil. Press the edges firmly with damp fingertips or a pastry wheel to prevent the filling from escaping during frying.
Ingredient substitutions
- Topfen or firm curd cheese → well-drained whole-milk ricotta or dry cottage cheese
- spinach filling → braised sauerkraut seasoned with caraway seeds
Storage
Turtres are best eaten freshly fried, but cooked leftovers can be refrigerated in an airtight container for up to two days.
Reheating
Reheat on a baking tray in a 180 degrees C oven for eight minutes until crisp; do not microwave.
Common mistakes to avoid
- •Rolling the dough too thickly, leaving the sealed crimped edges doughy and raw.
- •Failing to squeeze moisture out of the spinach, which makes the pastry soggy and bursts seams.
- •Frying at too low a temperature, causing the dough to absorb excess oil instead of puffing.
Serving suggestions
Cooked Turtres?
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