Austrian sweet filled pancakes "Topfenpalatschinken"

Austrian sweet filled pancakes "Topfenpalatschinken"
 
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This recipe was uploaded
by maddimouse

 
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Ingredients

Ingredients
Method
 
  • for the pancakes:
  • 2 eggs
  • pinch of salt
  • 1 tblsp sugar
  • 400 ml milk
  • 100 ml sparkling water
  • 250 g flour
  • 3 tblsp oat flakes
  • oil for baking
  • ------------------
  • for the filling:
  • 2 eggs
  • 2 cl rum
  • 4 tblsp sugar
  • 100 g melted, cooled off butter
  • 250 g low-fat quark
  • 250 g cherries
  • -----------------------
  • for pouring on top before baking:
  • 4 egg yolks
  • 8 tblsp milk
  • 1 tblsp sugar
  • -----------------------
  • powder sugar
Make the dough for the pancakes, put a tea towel over the bowl and leave the dough for about 20 minutes, then bake four pancakes and let them cool off.

Preheat the oven to 200°C.

Now on to the filling: Mix the eggs, rum and sugar until the sugar has dissolved, add the butter and quark and mix it into the mass.

Split up the mass in four portions and smear them on the pancakes and put the cherries in the middle third. Fold the left and right third to the middle so the pancake is wrapped up.

Now it depends if you want to serve the dish as a main or a dessert.
For a main place two of the pancakes in a baking tray per person. The baking tray will also be used for serving, so take a nice one! For a dessert only use half a pancake per baking tray. You can place them all in one baking tray, too, of course, but it looks nicer this way.

Mix the egg yolks with the milk and sugar and pour it over the pancakes. Use a brush to make sure all of the pancakes are coated with the liquid, the pancakes won´t dry out in the oven this way.

Bake the pancakes in the oven for about 30-35 minutes.

Take them out of the oven and sprinkle them with powder sugar, serve straight away.

TIP:
you can bake the pancakes the day before, just store them between two plates so they won´t dry out!

You can serve a compote, custard or whipped cream to this dish if you like.

Austrian sweet filled pancakes "Topfenpalatschinken"

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alt

This recipe was uploaded by maddimouse

 
 
This is a variation of a traditional Austrian dish that I love very much. You can serve it as a main meal or as a dessert. I am using sparkling water for the dough because it makes the pancakes fluffy. You can replace it with white wine if you like.

This recipy is for two portions if you want to serve it as a main meal, for eight portions when served as a dessert.

I used a pan with 28 cm diameter for baking the pancakes.

Method


Make the dough for the pancakes, put a tea towel over the bowl and leave the dough for about 20 minutes, then bake four pancakes and let them cool off.

Preheat the oven to 200°C.

Now on to the filling: Mix the eggs, rum and sugar until the sugar has dissolved, add the butter and quark and mix it into the mass.

Split up the mass in four portions and smear them on the pancakes and put the cherries in the middle third. Fold the left and right third to the middle so the pancake is wrapped up.

Now it depends if you want to serve the dish as a main or a dessert.
For a main place two of the pancakes in a baking tray per person. The baking tray will also be used for serving, so take a nice one! For a dessert only use half a pancake per baking tray. You can place them all in one baking tray, too, of course, but it looks nicer this way.

Mix the egg yolks with the milk and sugar and pour it over the pancakes. Use a brush to make sure all of the pancakes are coated with the liquid, the pancakes won´t dry out in the oven this way.

Bake the pancakes in the oven for about 30-35 minutes.

Take them out of the oven and sprinkle them with powder sugar, serve straight away.

TIP:
you can bake the pancakes the day before, just store them between two plates so they won´t dry out!

You can serve a compote, custard or whipped cream to this dish if you like.
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