Traditional Carinthian Kletzennudeln | Sweet Tradition

Steam or cook the dried pears (Kletzen) in a small pot with a little water for about 15 minutes until soft. Then drain, let cool briefly, and chop very finely with a knife or pass through a meat grinder.

Thoroughly mix the chopped dried pears with the curd cheese, granulated sugar, and 1 tsp ground cinnamon in a bowl until a shapeable, aromatic filling forms.

Knead the smooth wheat flour with 1 egg, 1 pinch of fine salt, and approx. 70–80 ml of lukewarm water into a smooth, firm dough. Shape the dough into a ball, cover, and let rest for about 20 minutes.