Recipe

Chräpflini – traditional sweet pastry from the Goms with dried apricots and walnuts

Chräpflini, Carneval speciality, Goms, Valais, Switzerland

Preparation

Makes about 45 pastries.

  1. Rub flour and butter together until crumbly.
  2. Mix cold small butter chunks, white wine, Abricotine, cream, eggs and salt, add to flour and blend to form a dough. Do not knead, to prevent dough becoming thick.
  3. Cover and cool in fridge for an hour.
  4. For the filling, mix chopped rye bread, red wine, melted butter, diced apricots, chopped nuts, lemon zest and juice, and salt.
  5. Roll out dough until 2 mm thick, cut into circles of 7 cm diameter.
  6. Place 1 teaspoon of filling in centre of each pastry, moisten edges with water and fold together. Press edges with fork and prick Chräpflini several times each.
  7. Heat oil to 180 degrees and fry Chräpflini in batches for approx. 4 minutes.
  8. Remove Chräpflini with a slotted spoon and dry on kitchen paper.
  9. Dust with icing sugar.

 

Recipe: Irma Dütsch, Saas-Fee

Chräpflini, Carneval speciality, Goms, Valais, Switzerland Rub flour and butter together until crumbly. Mix cold small butter chunks, white wine, Abricotine, cream, eggs and salt, add to flour and blend to form a dough. Do not knead, to prevent dough becoming thick. Cover and cool in fridge for an hour. For the filling, mix chopped rye bread, red wine, melted butter, diced apricots, chopped nuts, lemon zest and juice, and salt. Roll out dough until 2 mm thick, cut into circles of 7 cm diameter. Place 1 teaspoon of filling in centre of each pastry, moisten edges with water and fold together. Press edges with fork and prick Chräpflini several times each. Heat oil to 180 degrees and fry Chräpflini in batches for approx. 4 minutes. Remove Chräpflini with a slotted spoon and dry on kitchen paper. Dust with icing sugar.