Tiroler Kirchtagskrapfen

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“Tyrolean (sweet) church fair pasty” is as close to a translation as I could get. This is also one of my favourite things from my home district. A fried pasty thing with a filling of poppyseed and pears (and rum). And yes, this is the right amount of poppyseed. ;)

Ingredients:

– Dough:

400g wheat flour
salt
50g butter, melted
2 eggs
1 tablespoon rum
water (lukewarm)

– Filling:

300g dried pears
1/8 l milk
50g butter (or margarine)
120g sugar
150g ground poppyseed
grated lemon zest
ground cinnamon
ground cloves
1 shot rum

For the filling, simmer the dried pears until soft, then mince. Boil the milk with added butter and sugar, add the poppyseed and let steep a little. Add spices and rum, mix to form a creamy paste.

Combine dough ingredients to form a soft dough. Knead well, until it is silky and smooth. Cover with a dish towel and let rest for 30 minutes.

Roll out the dough on a floured surface. The dough should be quite thin (like for cut-out cookies). Cut out circles (e.g. with the help of a big mug or small cereal bowl), put a spoonful of filling in the centre of the circles, then fold into half-moons and pinch the edges shut.

Fry in hot oil until both sides are golden brown, then drain on tissue paper. Serve with a dusting of castor sugar.

DISCLAIMER FOR VEGAN READERS OF MY BLOG: I have yet to try replacing the eggs in this recipe. I might give commercial egg replacer a try. Please bear with me until I have tested this – and forgive the non-vegan post for a change. If you have suggestions that might work, feel free to comment. I’m always grateful for an exchange of ideas.

(Picture nicked from wipptalblog.tirol – where they use a recipe that also has Powidl, an Austrian jam made from prunes.)

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