Omas Geheimrezept: Kärntner Kletzenkranz Nudel mit Weinbirnen

quark cheese

🥗Healthier: cottage cheese

💰Cheaper: ricotta cheese

Cottage cheese is lower in fat and calories while still being creamy.

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil provides healthier fats while margarine is often cheaper.

sour cream

🥗Healthier: Greek yogurt

💰Cheaper: plain yogurt

Greek yogurt offers similar tanginess with fewer calories.

flour

🥗Healthier: whole wheat flour

💰Cheaper: all-purpose flour

Whole wheat flour adds fiber while all-purpose flour is more economical.

Begin with dried Weinbirnen, soaked overnight in water and cooked for about half an hour until soft.

Prepare the noodle dough by salting the flour in a bowl.

Add lukewarm water to the salted flour.

Crack in 1 egg and add 1 tablespoon of oil.

Mix the ingredients with a spoon, then knead the dough by hand or with a mixer until smooth.

Let the dough rest covered for at least half an hour.

For the filling, mash the cooked Weinbirnen or blend them with a stick mixer.

Add Bröseltopfen to the mashed Weinbirnen.

Incorporate a bit of grated lemon zest and a splash of rum into the filling mixture.

Roll out the rested noodle dough into a round shape on a floured surface.

Spread the filling evenly on the dough, leaving a bit of space around the edges.

Cut a cross in the center of the filling and roll the dough from the inside out, ensuring the seam is on the bottom.

Use a wooden spoon to cut the rolled dough into pieces about 1 centimeter wide.

Cook the pieces in salted water with a bit of oil until they reach the desired taste.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens