Carinthian Kletzennudeln - Sweet dumplings with elderberry sauce & caramel topping

Ingredients for approx. 6 portions

For the dough:

• 500 g plain flour (type 480 or 700)

• 1 egg

• 1 egg yolk

• 1 pinch of salt

• 1 tbsp oil

• 40-80 ml water (as required)

For the filling:

• 400 g Kletzen (dried pears), soft-boiled and finely chopped

• 500 g curd cheese (or 450 g curd cheese + 50 g breadcrumbs)

• 6 tbsp coarsely chopped hazelnuts

• 3 tablespoons sugar

• 2 tablespoons honey

• 3 tsp cinnamon

• 1 teaspoon ground cloves

• Pulp of half a vanilla pod

• 2 tbsp rum (optional)

For the elderberry sauce:

• 400 ml elderberry juice

• 3 tablespoons sugar

• ½ Vanilla pod

• 2 tsp cornflour + 2 tbsp water for mixing

For the caramel topping:

• 100 g sugar

• 2 tablespoons water

• 2 tablespoons butter

• 1 handful of hazelnuts, pumpkin seeds and pistachios (roughly chopped)

Preparation

1. Prepare the cakes

   Cook the pears for approx. 30 minutes until soft. Keep the cooking water.

2. Prepare the filling

   Mix the cooked Kletzen with the curd cheese, nuts, sugar, honey, spices, vanilla and optional rum. If too firm, stir with a little cooking water or rum until smooth.

3. Make the dough

   Knead the flour with the egg, egg yolk, salt, oil and water to form a smooth dough. Wrap in cling film and leave to rest for 30 minutes.

4. Shape pasta

   Roll out the dough thinly, place small portions of the filling on top, cut out half moons and seal the edges well. If you like, you can crimp.

5. Cooking bran noodles

   Cook in lightly boiling salted water for 6 minutes. Do not cook too many at once.

6. Prepare the elderberry sauce

   Bring the juice, sugar and vanilla to the boil. Stir the cornflour into the water, stir in and bring to the boil briefly until the sauce is thick.

7. Making caramel topping

   Melt the sugar with water until golden brown, stir in the butter, add the nuts, leave to cool on baking paper and break up roughly.

8. Serve

   Serve the bran noodles with the warm elderberry sauce and sprinkle with the caramel topping.

Why you'll love this recipe

• Classic Carinthian pastry with regional tradition

• Sweet filling, fruity sauce and crunchy topping

• Ideal for holidays, Sundays or afternoon snacks

• Authentic taste like grandma used to have

• Home cooking with finesse and soul

You want more?

Then take a look at my YouTube channel:

HausmannKocht on YouTube