Schlutzkrapfen made from potato dough with a spinach, pear and black pudding filling, Gorgonzola cream and roasted walnuts
Preparation
- Dried pears: Cut the pear into slices approx. 0.5 cm thick. Bring the water, sugar and cinnamon stick to the boil and sauté the pear slices in it. Remove from the broth, place individually on a baking tray lined with baking paper and dry in the oven at 65 °C for approx. 4 hours.
- Gorgonzola cream: Sauté the onions and garlic in butter until translucent, quench with white wine and pour in the cream. Add the Gorgonzola and allow to melt, stirring constantly, until the sauce has thickened. Season to taste with salt and pepper and blend with a hand blender until smooth.
- Schlutzkrapfen: Prepare the potato dough. Heat the butter in a pan for the filling. Sauté the onions, garlic, walnuts and diced pears in the pan. Season with salt, pepper and sugar. Add the sprig of thyme, quench with white wine and toss. Remove from the heat, add the black pudding and mix everything well. Flour the potato dough, roll out thinly, cut out circles and brush with egg white. Place in a Schlutzkrapfen mould, put the filling in the centre, seal the dough and place in gently simmering salted water until they float. Remove with a slotted spoon and heat through in a pan with a little Gorgonzola cream.
- Serving suggestion: Pour the Gorgonzola cream into deep plates and place the Schlutzkrapfen on top. Sprinkle with diced pears and Gorgonzola, baby spinach leaves and roasted walnuts. Finally, garnish with a slice of dried pear.
Ingredients
-
Dried pears:
1 pear
100 g sugar
200 ml water
1 cinnamon stick -
Gorgonzola cream:
15 g butter
50 g onions, finely chopped
1 clove of garlic, finely chopped
50 ml white wine
200 ml cream
300 g Gorgonzola Dolce
Salt, pepper -
Potato dough
500 g potatoes, starchy or all-purpose, boiled, peeled, pressed
2 egg yolks
20 g butter
Salt, pepper
1 pinch of nutmeg, grated
170 g flour
30 g pasta flour
Flour to work with -
Schlutzkrapfen Filling:
25 g butter
150 g pears, finely diced
35 g onions, finely chopped
1 clove of garlic, finely chopped
30 g walnuts, coarsely chopped
5 g sugar
Salt, pepper
1 sprig of thyme
30 ml white wine
100 g black pudding, diced -
As garnishing:
Pear, finely diced
Walnuts, roasted
Gorgonzola Dolce, finely diced
Baby spinach leaves