Gastein Curd Cheese Pinwheels | Crispy from the Oven

Wash the floury potatoes and steam or boil them in their jackets until tender. Peel while still hot and press through a potato ricer onto the work surface. Allow to steam off completely and cool down.

Quickly knead the cooled, riced potatoes with the plain wheat flour, one egg yolk, 1 pinch of fine salt, and a pinch of grated nutmeg into a smooth, non-sticky dough (do not knead for too long so the dough remains light).

For the filling, mix the quark (curd cheese/Schotten) thoroughly with the grated mountain cheese, the remaining egg white, finely chopped fresh chives, and a pinch each of salt and freshly ground black pepper.