Ingredients
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1¼ cups Flour
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1¼ cups Rye Flour
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3 tablespoons Butter
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2 Egg
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1 pinch Salt
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1 lb 2 oz (500 g) Strawberries
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1¼ cups heavy Cream
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2¼ cups clarified Butter
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confectioners’ Sugar
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7 oz (200 g) rhubarb- Strawberry Sauce
Directions
Deep fried pastries, such as Krapfenblätter, Tirteln, or Schmalznudeln, are especially popular in the winter. There are many sweet and savory varieties; some are filled with dried fruit, poppy seeds, or cabbage whatever is available in the cold time of year. Here, the contrast between the crumbly Krapfenblättern and the fresh tangy strawberries is terrific.
Steps
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1
Done
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Mix the flours in a bowl; melt butter and add. Knead together with eggs and salt for about 30 minutes; cover and let rest for 1 hour. In the meantime, wash the strawberries, cut into thick slices, and set aside. Whip the cream until stiff; keep cool in the refrigerator. |
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2
Done
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Roll the dough out on a lightly floured surface to 1⁄8 in (2–3 mm) thick and cut out 18 circles (3¼ in (8 cm) diameter). Heat clarified butter in a flat pan until it bubbles immediately when you insert the handle of a wooden spoon. Fry the dough in batches until golden, remove with a slotted spoon, and place on paper towels to drain. Immediately dust the fried dough with confectioners’ sugar so it can lightly caramelize. |
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3
Done
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Layer 3 fried dough circles with cream and strawberries on each plate and drizzle with rhubarb strawberry sauce. Dust again with confectioners’ sugar and serve immediately. |
