Austrian Topfenpalatschinken Austrian Sweet Crêpes Food

TOPFENPALATSCHINKEN - CREPES WITH QUARK FILLING

Steps:

• For the batter:.
• Combine milk, one egg, half of the softened butter and salt, mix at medium speed for a minute, reduce to low speed and gradually add the flour, blend for another minute.Cover and refrigerate for one hour.
• Lightly butter a non stick skillet or omelette pan, heat over medium heat, ladle a little of the batter into the pan. Lift and swirl pan to cover entire surface, cook for @ 1 minute. Lift edge with a spatula to loosen and turn; cook ca. 30 seconds more and remove to a platter. Repeat with remaining batter, adding butter as needed.
• For the Filling:.
• Separate the two remaining eggs. Beat egg whites to soft peaks.
• In another bowl mix the rest of the sugar with the 2 egg yolks, add the Quark, the raisins, sour cream and lemon rind. Fold in the beaten egg whites until well combined.
• Fill each crepe with 2-3 tsp of the cream filling, roll up and place in a buttered baking dish, 4 to 6 per portion.
• bake in a 350F oven until golden brown and heated through, Ca. 5 - 6 minutes.
• Sprinkle with powdered sugar and serve right away.

AUSTRIAN TOPFENPALATSCHINKEN - AUSTRIAN SWEET CRêPES

Steps:

• Dough:.
• 1: Whisk together flour, milk, 4 whole eggs, the dash of sparkling mineral water and the pinch of salt to a relatively liquid dough. (If you like your dough sweet, add a table spoon of sugar).
• 2: Let the dough sit for about 15 minutes.
• Filling:.
• 1: Break 2 eggs into a bowl and add 120g of sugar, vanilla sugar and beat until fluffy.
• 2: Add curd or ricotta (or ricotta/cream cheese mixture), lemon cest and again mix together well.
• Preparation of Crêpes:.
• 1: Add 10g of butter to a skillet and let it melt, wait until it's sizzling hot (don't let it get brown).
• 2: Add about 6 tablespoons of the dough and disperse it all over the skillet's bottom.
• 3: Flip Palatschinken over after it has "set" (allow the "Palatschinken" to get some light colour on both sides.).
• 4: Butter a casserole dish and fill the crêpes with the curd filling, roll them up and put them in the casserole (side to side).
• Topping
• 5: Whisk together the remaining last egg, confectioner's sugar and crème fraîche and pour over the crêpes.
• Bake for 15-20 minute by 200°C.

AUTHENTIC VIENNESE GOULASH (WIENER FIAKERGULASCH)

Steps:

• Heat oil or lard in a heavy pot. Add onions and garlic and under constant stirring saute until very dark. Add salt.
• Add meat in batches, brown on all sides before adding next batch.Do not let the meat steam, raise the heat and add oil if necessary.
• Saute meat until browned on all sides, add paprika, stir until fragrant but watch out so it doesn't burn.
• Add broth, caraway seeds, majoram and tomato paste and simmer until meat is tender. Depending on the cut, this can take up to 2 hours.If it gets too dry, add some broth.
• When the meat is tender, make a slurry with the flour and a few ts of water and add little by little, checking on the thickness of the sauce.
• Simmer until the floury taste is gone and the sauce has the perfect consistency.
• Enjoy with spaetzle, dumplings or noodles.

BUTTERHORNS AKA RUGELACH / RUGULACH / SNAILS / SCHNECKEN

Steps:

• Cream butter, cream cheese, and sugar until soft.
• Sift in the flour and mix to make a soft dough.
• Divide dough into 4 equal balls, flatten each one and wrap in wax paper.
• Refrigerate for at least 30 minutes.
• Make the filling by mixing all ingredients in a small bowl.
• Preheat oven to 375*.
• Working with one disk of dough at a time, roll thinly on a lightly floured surface into a circle, about 9" in diameter.
• Brush the surface with the egg white glaze and sprinkle the dough with 1/4 of the filling.
• Slice the dough with a sharp knife or pizza cutter into quarters and then each quarter into 4 equal sections, to form 16 triangles.
• Starting from the base of each triangle, roll up to form spirals.
• You can curve them into crescents if you like.
• Continue with the other 3 disks of dough.
• Place on baking sheets and brush with egg white glaze.
• Sprinkle lightly with granulated sugar.
• Bake until just golden, about 10 minutes.
• For 32 extra large butterhorns, divide the dough in half instead of fourths and roll each disk into a 12 inch circle and use half the filling.
• Continue as above but bake for 15-20 minutes.

AUSTRIAN PALASCHINKEN(AUSTRIAN ROLLED CREPES)

Steps:

• 1. Using a whisk or fork, beat eggs very well til there is no whites showing. Add the milk and the flour and a pinch of salt. When batter is right consistency the batter will be thin like heavy cream.
• 2. While making batter, heat the pan. Pan should be evenly hot. Use a frying pan. Add some butter and make sure that the butter is even upon the bottom, and the pan is quite hot. Turn heat down to medium.
• 3. Tilt pan while pouring in a scant amount of batter. Swirl pan til batter covers the bottom of the pan. Wait til the top of the crepe is dry, and then flip over for a few seconds on the other side. Stack onto a plate til ready to serve.
• 4. To serve, spread a tsp. of jelly (apricot or grape) onto the crepe, roll like a jelly roll. Sprinkle with confectioners sugar or vanilla sugar. ENJOY!

AUSTRIAN SWEET CHEESE CREPES BAKED IN CUSTARD

Steps:

• Make filling:
• In a small heatproof bowl plump currants in boiling-hot water 15 minutes and drain. Pat currants dry between paper towels. In a food processor or in a bowl with an electric mixer blend together well cream cheese, jam, yolks, zest, and vanilla. In a bowl with an electric mixer (beaters cleaned if necessary) beat whites with a pinch of salt until they hold soft peaks. Add sugar to whites and beat meringue until it holds stiff peaks. Fold cheese mixture into meringue gently but thoroughly and fold in currants.
• Preheat oven to 400°F. and lightly butter a 14-inch-long oval gratin dish or other 2 1/2-quart shallow baking dish.
• Working with 1 crêpe at a time, spread 2 generous tablespoons filling on each crêpe, leaving a 1/2-inch border all around, and roll up crêpes jelly-roll fashion. With a sharp knife cut crêpes on a diagonal in half and arrange, overlapping slightly, in layers in baking dish. Crêpes may be prepared up to this point 4 hours ahead and chilled, covered. Bring crêpes to at room temperature before proceeding.
• In a small bowl whisk together eggs, granulated sugar, and milk and pour over crêpes, letting custard seep between layers. Bake crêpes in middle of oven 30 to 35 minutes, or until puffed and custard is set, and cool to warm.
• Dust crêpes with confectioners' sugar and serve with apricot caramel sauce.