Baked Kletzenkrapferl

For baked Kletzenkrapferl, first remove the stems from the kletzen for the filling and cut them in half. Stew in plenty of water for at least 2-3 hours until soft. Then mince and mix with the remaining ingredients to make a soft filling. Place in a pastry bag.

Meanwhile, knead a smooth dough from the given ingredients. Cover and let rest for 1 hour.

For the cream, mix the Qimiq with the nougat melted over a bain-marie or in the microwave and the sugar, fold in the whipped cream and pour into a pastry bag with a larger star-shaped nozzle. Chill for 2-3 hours.

For the pears, bring sugar and water to a boil and place the balls directly into the hot broth. Simmer for about 5 minutes and then thicken with the stirred starch. Set aside until ready to serve. Then roll out the dough in several stages quite thin (1 mm) and in a basic oblong shape. Spread the prepared filling lengthwise on one third of the dough with a teaspoon and fold the rest of the dough over it. Press the edges well, divide filled dough with a zigzag cutter or cut out. (When cutting out, dough scraps can be kneaded together and rolled out again). Heat plenty of fat in a high pot and fry the doughnuts in the 170 °C hot fat until golden brown.

When serving, dress the hazelnut cream nicely and place the pear balls on the plate with a little broth. Sprinkle the baked Kletzenkrapferl with sugar and place on top.

Preparation Tip:

Kletzen for baked Kletzenkrapferl you usually get only for a short time in the year. Here I advise you to make a larger quantity of the filling right away. This can be stored frozen for months. The dough then goes quite quickly and so a pastry for in between or for the "Kirchtag" can be prepared quickly.

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