Pinzgauer Bladln
The house recipe from Hotel Kaprunerhof
Bauernkrapfen, Faschingskrapfen, Auszogene, Punschkrapfen. Krapfen are simply part of the Austrian cuisine. Therefore, they are available in various preparations and shapes. And not just during a specific season – Krapfen are available all year round, sometimes sweet and then again hearty. The Pinzgauer Bladln also belong to the Austrian Krapfen culture and are served with a hearty filling. How do we like to eat them at the Hotel Kaprunerhof? Here we have written down our personal recipe for the Pinzgauer Bladln.
Ingredients for about 20 Bladln
- 1 kg rye flour
- 1 cooked, grated cold potato
- ½ l milk
- melted butter
- salt
- For the filling: 250 g cooked potato, 250 g bacon, onion
Preparation
Dough:
Knead the rye flour, potatoes, butter, milk, and salt into a smooth dough. Then let the dough rest for about an hour.
Preparation of Filling:
Chop the onions, potatoes, and bacon and sauté them in a pan until crispy. Then let the filling cool slightly – it should not be too hot when filling.
Preparation of Bladln:
Form the dough into a roll and cut it into finger-thick slices. Then roll these slices out thinly. Spread the filling on one side of the dough, fold the other side over it, and press the edges firmly. Then fry the Bladln in a deep pan in plenty of fat until golden brown.
Knead the rye flour, potatoes, butter, milk, and salt into a smooth dough. Then let the dough rest for about an hour.
Preparation of Filling:
Chop the onions, potatoes, and bacon and sauté them in a pan until crispy. Then let the filling cool slightly – it should not be too hot when filling.
Preparation of Bladln:
Form the dough into a roll and cut it into finger-thick slices. Then roll these slices out thinly. Spread the filling on one side of the dough, fold the other side over it, and press the edges firmly. Then fry the Bladln in a deep pan in plenty of fat until golden brown.