Recipes

Chräpflini

Name: Chräpflini
Prep time: 1 h
Cook time: 4 min
Total time: 2 h 4 min
Yield: 8
Ingredients: 250 g white flour; 50 g butter, cold, in small chunks; 2 dl Valais white wine (Fendant); 50 ml Abricotine AOP; 3 tbsp cream; 3 eggs; 1 pinch salt; 130 g Valais rye bread AOP, cut into small cubes; 1.2 dl Valais red wine (Dôle); 40 g butter, melted; 60 g dried apricots, diced; 40 g walnuts, chopped; Zest and juice of half an untreated lemon; Salt; oil for frying; icing sugar

Category
Dessert
Difficulty
Intermediate
Nutritional value / pers.
534 kcal
Total time
124 min
Preparation time
60 min
Cooking time
4 min
Resting time
60 min

Preparation

Makes about 45 pastries.

Rub flour and butter together until crumbly.
Mix cold small butter chunks, white wine, Abricotine, cream, eggs and salt, add to flour and blend to form a dough. Do not knead, to prevent dough becoming thick.
Cover and cool in fridge for an hour.
For the filling, mix chopped rye bread, red wine, melted butter, diced apricots, chopped nuts, lemon zest and juice, and salt.
Roll out dough until 2 mm thick, cut into circles of 7 cm diameter.
Place 1 teaspoon of filling in centre of each pastry, moisten edges with water and fold together. Press edges with fork and prick Chräpflini several times each.
Heat oil to 180 degrees and fry Chräpflini in batches for approx. 4 minutes.
Remove Chräpflini with a slotted spoon and dry on kitchen paper.
Dust with icing sugar.

Recipe by: Irma Dütsch, Saas-Fee