Hasenöhrl’n

Mix the indicated ingredients to form a dough. If necessary, correct the consistency with flour (firmer) or water (softer). Then let rest in a cool place for 1 hour. Flour a wooden board and roll out the dough to the thickness of the back of a knife. Cut into triangles or squares and prick several times with a fork. Fry briefly in plenty of very hot fat until golden brown on both sides. When doing so, the Hasenöhrl’n should puff up nicely. Place in a bowl and cover immediately so that they do not collapse.

Preparation Tip:

This pastry, baked out in lard, can be served either as a main meal in its own right or as a dessert, although it by no means has to be served only sweet. In Upper Styria, Hasenöhrl'n was even known exclusively in its sour form, as a typical Wednesday main meal. In some regions they were also made of potato dough and filled with sauerkraut. RECOMMENDATION FOR GARNITURE: Fruit or fruit puree

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