Tirtlen (Tyrolean fried turnovers)

Mix Type 1050 flour and Type 405 flour, combine with salt and make a well in the center. Add oil and whole milk and knead everything into a smooth, elastic dough.

Shape the dough into a ball, cover and let rest at room temperature for about 30 minutes.

Form the dough into a long roll and cut into slices about 0.5 cm thick.

Roll each slice very thinly with a rolling pin.

On a rolled-out dough disc, place about 200 g pureed spinach, 200 g quark (Topfen) or 200 g sauerkraut, as desired. Cover with a second dough disc and press the edges firmly all around.

Heat oil strongly in a pot or deep pan and fry the Tirtlen submerged until golden brown, turning them once.

Lift the Tirtlen out, let drain on kitchen paper and serve warm.