200 g./7 oz. butter - 100
g./3½ oz. sugar - 2 egg-yolks - 1 pinch salt - 300 g./10
oz. superior quality white flour - 75 g./2½ oz. round
walnuts
for dressing: 1/2 egg yolks - 75 g./2½ oz. apricot
jam - 1 teaspoon lemon juice - 75 g./2½ oz. raspberry
jam - 1 teaspoon raspberry spirit.
On work top or chopping board place flour, butter, sugar and egg yolks, add a pinch of salt and knead with hands bathed in cold water until a ball is obtained. Wrap in a sheet of tin foil and place in the fridge for 2/3 hours. Form balls of pastry and in the center create a large groove the size of a whole nut. Spread the entire surface with beaten egg yolk and place on greased oven tray for 15’ at 200°. Heat the two types of jam in small separate pans and mix the apricot jam with the lemon juice and the raspberry juice with the spirit; stuff the cooled “krafen” with the two jams alternately and leave to dry. |
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Acquavite d’uva Pinot Grigio
Santa Margherita
Transparent, with a particularly smooth and full flavor, very delicate bouquet.
It can be served at room or very cool temperature.
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rapfen
are the typical Austro-German recipe and are round fritters
of risen pastry filled with jam or cream and sprinkled
with icing sugar. The term comes from the old German “krafo”
and in fact means fritter. In this variety, the pastry
is not risen and the jam is mixed with raspberry liqueur,
a spirit undoubtedly more suited to the stronger palates
of the legendary Hussars. 
