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Tirtlan with curd cheese filling

This rural speciality from the Pustertal Valley is still an important part of South Tyrolean cuisine today. 

Tirtlan are always very popular at every folk festival, in pubs and gourmet farms in South Tyrol. Curd cheese is not the only filling used. Sauerkraut, mashed potatoes and spinach also make excellent additions.

Tip: Tirtlan are often served with barley soup or other soups and are also served at Törggelen.

The recipe

Ingredients for about 10 pieces: 

Tirtlan
Tirtlan

A famers' delicacy from Pustertal

Kompatscherhof
Tirtlan
Tirtlan

A famers' delicacy from Pustertal

Internet Consulting - Jochen Hinteregger
Tirtlan
Tirtlan

A famers' delicacy from Pustertal

Hotel Schwarzenstein - Michael Zimmerhofer

Dough: 

  • 100 g rye flour 
  • 150 g wheat flour 
  • 1 tbsp oil 
  • 1 egg 
  • a little lukewarm milk 
  • Salt 

Filling: 

  • 1 tbsp butter 
  • 30 g onion, finely chopped 
  • 250 g curd cheese, dry and strained 
  • 100 g potatoes, boiled and strained 
  • 1 tbsp chives 
  • Salt and pepper

Preparation: 

Mix the ingredients for the dough and knead into a smooth, supple dough. Cover and leave to rest for approx. 30 minutes.

For the filling, briefly sauté the finely chopped onion in the butter and leave to cool. Then add the curd cheese, potatoes and chives and season with salt and pepper. Roll out palm-sized sheets and spread the filling in the centre, place another sheet of dough on top, press the edges down firmly and flatten with a pastry wheel.

Fry the tirtlan in the hot fat, floating on both sides, until they are light brown. Drain on kitchen paper.

 

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