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Potato Dumplings with Fruits

  1. Cook the potatoes with their skins, and once cool, peel and grate them on a fine grater. On a board knead a stiff dough from all the ingredients: flour, eggs, potatoes and salt.
  2. Roll out the dough soon so it does not get runny.
  3. Cut it into squares, put washed and drained piece of fruit into every piece and shape it as into a ball.
  4. Boil them in slightly salted  water for about 7 minutes until they float to the surface.
  5. Take them out but do not rinse them. Pour melted butter over the finished dumplings, and sprinkle topping – cream cheese with sugar, ground poppy seeds with sugar, ground nuts with sugar or fried breadcrumbs.

Method for the crumbly topping – streusel:

  1. Fry the breadcrumbs in a dry pan until pink.
  2. Sweeten the fried breadcrumbs with powdered sugar. You can also add minced or chopped walnuts to sprinkle over the still hot, buttered dumplings.

 

Source: Slovak Tourist Board

Recipe

Apple Strudel with Shortcrust Pastry

This sweet and sour specialty is exceptionally popular with locals and guests alike. The apple strudel filling is made of apples, sultanas, sugar, breadcrumbs, natural flavors, pine nuts, other nuts or almonds and butter. Only South Tyrolean apples and South Tyrolean butter may be used in apple strudel with the seal of quality. All ingredients are natural. Preservatives and other additives are forbidden. Flavor enhancers may not be used either. South Tyrolean apple strudel contains only natural flavors and aromas.

Recipe

Slovenian Cottage Cheese

Sirovi Štruklj is one of the most characteristic dishes, known all over Slovenia. Štruklji are made from different kinds of dough and can have a wide range of fillings; they can also be baked or cooked, sweet or savory. Until the 1930’s they used to be prepared at holidays and festivities and to celebrate the end of major farm work. The most special kind of štruklji, especially during spring and summer, is prepared with tarragon filling. Other widely known varieties are those with cottage cheese filling, walnut, apple and poppy seed štruklji, along with many others.

For the dough

  • 400 g flour, semi-coarse
  • 4-5 pcs potatoes, boiled in their skins
  • ½ teaspoon of salt
  • 1 pc of egg
  • 80 g of breadcrumbs
  • 80 g of powdered sugar
  • 50 g of walnuts, ground
  • 120 g of butter, warmed up

Fruit

  • strawberries, cherries, apricots, plums (depending on the season)

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