Roasted Onion Fleischkuekle Recipe
Roasted onion, potato & farmer’s cheese in crispy pastry, dill pollen & birch sap syrup
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Ingredients
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Filling
Method
Preparation
- 1
- 2
Prepare the Potatoes
Peel and dice the potatoes, then boil them in salted water until tender, about 15 minutes. Drain and mash until smooth.
- 3
Mix the Filling
In a large bowl, combine the roasted onions, mashed potatoes, farmer’s cheese, dill pollen, and birch sap syrup. Mix well until evenly combined and season to taste.
- 4
Prepare the Pastry
Roll out your pastry dough on a floured surface to about 1/8 inch thickness. Cut into circles about 4 inches in diameter.
- 5
Fill and Seal
Place a generous tablespoon of the filling in the center of each dough circle. Fold over and seal the edges with a fork or by crimping with your fingers.
- 6
Bake the Fleischkuekle
Preheat your oven to 375°F (190°C). Place the filled pastries on a baking sheet lined with parchment paper. Bake for 25-30 minutes or until golden brown.
- 7
Serve
Serve warm with additional birch sap syrup drizzled on top.
