Rezept

Dough 500 g wheat flour, 1 egg, 1 tablespoon fat or oil, a pinch of  salt, lukewarm water; Filling 250 g dried pears, 1 egg, white bread cut  in cubes, sugar to taste, some spirit. The name of the pastry Kvočevi or  Kločevi nudlni is taken after the name of the pear filling called in  Koroška region “kvoce” (the Mežica valley) or “kloce” (the Mislinja  valley and the Drava valley). It is a type of pasta, pockets filled with  a filling which has been served as a main course or a dessert.  Preparation method From the ingredients knead soft dough and let it  rest. In the meanwhile prepare the filling. Cooked dried pears need to  be cored and grounded or finely chopped. Add an egg, white bread cubes,  sugar to taste and a dash of spirit. Stir it well and make balls in the  shape of a walnut. The filling must be thick enough to keep the shape.  Roll the dough thin. Put the prepared filling on it, leaving two or  three finger wide gaps between the balls. With a pastry cutter cut a  piece of dough large enough to cover the area covered with filling.  Press well the edges so they hold together, and squeeze out the air.  Using the pastry cutter, separate the pockets from each other. Continue  until you run out of dough. Ready pocket need to be boiled in salted  water from ten to fifteen minutes. Take them out of the boiling water  with a traditional tool for draining called “nudlnova kuhla”. Put them  in a heated bowl. Dress them with hot cracklings (ocvirki) and serve  them as a side dish or with breadcrumbs and sugar fried in butter as a  dessert. Kvočevi or Kločevi nudlni can also be served in an almost  forgotten way – in a soup. When cooked they are poured into a bowl  together with the liquid in which they were cooked. Dress the dish with  the cracklings and fat.