Recipe

Chruchtele, paper-thin fried pastry with schnapps and wine

Chruchtele, Carneval speciality, Goms, Valais, Switzerland

Preparation

Makes about 70 pastries

  1. Crack eggs into a bowl, add salt and beat.
  2. Add flour, butter, wine and schnapps and mix to form a smooth dough.
  3. Set aside dough in fridge for at least 12 hours.
  4. Roll out dough until as thin as newspaper (ideally with a dough rolling machine) and cut into strips of approx. 10x4 cm.
  5. Heat coconut oil to approx. 180 degrees and fry for about 3 to 5 minutes, repeatedly pressing pastries into oil with two wooden spoons in order to make attractive folds.
  6. Remove Chruchtele and dry on kitchen towel.
  7. Dust with icing sugar.

 

Recipe: Fernando Michlig, Hotel Restaurant Tenne, Gluringen

Chruchtele, Carneval speciality, Goms, Valais, Switzerland Crack eggs into a bowl, add salt and beat. Add flour, butter, wine and schnapps and mix to form a smooth dough. Set aside dough in fridge for at least 12 hours. Roll out dough until as thin as newspaper (ideally with a dough rolling machine) and cut into strips of approx. 10x4 cm. Heat coconut oil to approx. 180 degrees and fry for about 3 to 5 minutes, repeatedly pressing pastries into oil with two wooden spoons in order to make attractive folds. Remove Chruchtele and dry on kitchen towel. Dust with icing sugar.