Homemade Schlutzkrapfen with Potato Spinach Filling and Brown Butter

Craving Alpine comfort food with a twist?

These homemade Schlutzkrapfen are your new go-to. Made with either rye or wheat dough, filled with creamy potatoes, fresh spinach, tangy mountain cheese and a touch of lemon zest. Then bathed in nutty brown butter and topped with crisp apple, walnuts, fresh cress and more cheese. A vegetarian dish packed with character, perfect for flexitarians and mountain lovers.

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Ingredients for Schlutzkrapfen with mountain cheese and brown butter

For the dough (rye or wheat option)

• 200 g rye flour or wheat flour (type 550)

• 100 g spelt flour (type 630)

• 2 eggs

• 2 tbsp olive oil

• approx. 50 ml water

• 1 pinch of salt

  
  

For the filling

• 300 g starchy potatoes

• 150 g fresh spinach

• 100 g mountain cheese, grated

• zest of ½ organic lemon

• salt, pepper, nutmeg

  
  

For the topping and sauce

• 80 g butter

• 40 g walnuts, roughly chopped

• 1 apple, finely sliced

• a handful of fresh cress

• some extra grated mountain cheese

  
  

Preparation for Schlutzkrapfen with mountain cheese and brown butter

1. First, prepare the dough. In a bowl, mix the flours with a pinch of salt. Add the eggs, olive oil and a little water. Knead everything into a smooth dough. If necessary, add a bit more water. Wrap the dough in plastic wrap and let it rest for at least 30 minutes.

   
   

2.  Now it's time for the filling. Peel the potatoes, cook them until soft, and mash them well. Meanwhile, steam the spinach briefly in a little water, squeeze out the liquid and chop it finely. Mix the spinach with the mashed potatoes, grated cheese and lemon zest. Season generously with salt, pepper and a pinch of nutmeg.

3.  After the dough has rested, roll it out thinly on a floured surface. Cut out circles about 8 cm in diameter. Place a small spoonful of filling in the center of each circle. Fold the dough over and press the edges firmly with a fork to seal.

4.  Next, cook the Schlutzkrapfen. Bring a large pot of salted water to a simmer and let the pasta cook for 3 to 4 minutes, until they float to the surface. Meanwhile, melt the butter in a pan and let it brown slowly until it develops a nutty aroma.

5. Finally, toss the cooked Schlutzkrapfen in the browned butter. Arrange them on plates and garnish with thin apple slices, chopped walnuts, fresh cress and a sprinkle of mountain cheese. Serve immediately and enjoy.

Resumé

These vegetarian Schlutzkrapfen are a delicious blend of traditional comfort and modern freshness. They're the perfect dish for conscious eaters who love flavor, texture and a bit of alpine magic.

Get inspired by food for flexitarians.

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The tools for this recipe

Homemade dough needs two things: a clean work surface and even portions. That’s exactly what these two are made for:

• Stainless steel dough cutter & bench scraper – portions your dough cleanly and clears the worktop in seconds.

• Premium stainless steel cutting board – non-porous and odour-neutral: the hygienic base for cutting, rolling and plating.

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FAQ

Rye or wheat dough — which is better?

Rye gives the dough a heartier, more rustic flavour that suits mountain cheese well; wheat (type 550) turns out more tender and is easier to roll thinly. Both work — the spelt flour in the mix stays the same.

Can I prepare the Schlutzkrapfen ahead?

Yes — you can shape them fully and keep them raw on a floured cloth in a cool place for a few hours, or freeze them. Drop frozen ones straight into simmering water, allowing one to two minutes extra.

Why should the potatoes be starchy?

Starchy potatoes absorb less water and give a dry, mouldable filling that won't make the dough soggy. Waxy varieties leave the mixture too wet and sticky.