Kletzentascherl




Rating: 3.15 / 5.00 (34 Votes)


Total time: 45 min

Ingredients:




For the filling:







Instructions:

For Kletzentascherl, first remove the stems from the clover and cut away the blossom end.

Cut the clover into small cubes and then finely chop them together with the cranberries and the nuts using a large knife (or in a blitz chopper). Put this mixture in a saucepan with amaretto, bring to the boil, stir well and leave to cool.

Roll out the puff pastry, brush with egg and place heaps of the cooled filling on one half. Fold the second half of the pastry over it, press it with your fingers around the filling and make small squares with a pastry wheel. Brush with egg and sprinkle with cinnamon sugar.

Bake the Kletzentascherl quickly at 220 °C hot air on sight until crispy.

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