Zigerkrapfen - typisches Schweizer Fasnachtsgebäck selber backen - Bestes Zigerkrapfen Rezept

cottage cheese

🥗Healthier: ricotta

💰Cheaper: cream cheese

Ricotta provides a similar texture with fewer calories.

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil adds a unique flavor while reducing dairy.

Start by making the dough, mixing 130 grams of flour type 550 with 3 grams of salt and 3 grams of yeast in a bowl.

Add 85 grams of milk to the flour mixture and knead the dough by hand until smooth.

If using a kitchen machine, knead for about 6 minutes until well combined.

Once the dough is ready, flatten it out and prepare the puff pastry.

Roll the dough out to about 1 centimeter thick and layer it with puff pastry, ensuring they are aligned.

Fold the dough and puff pastry together, then wrap it and refrigerate for at least 30 minutes, preferably 1 to 3 hours.

Prepare the filling by mixing 200 grams of ricotta with 45 grams of cream, 20 grams of sugar, and lemon zest in a bowl until smooth.

Roll out the chilled dough to 2-3 millimeters thick and cut it into squares of about 12x12 centimeters.

Place a spoonful of the filling in the center of each square and fold the dough over, pressing the edges to seal tightly.

Let the filled dough rest for 30 minutes before frying.

Heat oil to 180°C (356°F) for frying.

Fry the filled dough for about 2 minutes on each side until golden brown, ensuring they are submerged in the oil.

Remove from the oil and drain on paper towels.

Optionally, roll the fried Zigerkrapfen in a mixture of sugar and cinnamon before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens