How to pronounce Schlutzkrapfen

In the International Phonetic Alphabet it is /ˈʃlʊtsˌkrapfn̩/. In plain English letters that is SHLOOTS-krahp-fen, with the stress on the syllable in capitals. There is no recording by a native speaker yet, so use the spelling and the IPA.

What is Schlutzkrapfen?

Schlutzkrapfen is a noodle dish of Austria. Where it comes from: Tyrol. People usually eat it at lunch or dinner. Its main ingredients are wheat & flour, dairy & cheese and vegetables. It tastes savory.

Where Schlutzkrapfen comes from

Schlutzkrapfen is one of 29 signature dishes of Austria on this map.

• Tiroler Gröstl · Main dish · Tyrol

  Tiroler Gröstl is a traditional Austrian pan dish from Tyrol: boiled potatoes and pieces of beef or pork, from the shoulder or neck, fried together with chopped onion and bacon in clarified butter.

• Wiener Schnitzel · Main dish · Vienna

  A Wiener Schnitzel is a veal cutlet pounded thin, coated in flour, egg and breadcrumbs and fried in lard or butter until the crust puffs up away from the meat.

• Sachertorte · Dessert · Vienna

  In 1832, 16-year-old Franz Sacher, an apprentice in the kitchen of Prince Metternich in Vienna, had to make a dessert when the head chef fell ill.

• Kaiserschmarrn · Dessert · Austria

  Kaiserschmarrn, "emperor's mess", is a thick, fluffy pancake torn into pieces in the pan, caramelised with sugar and butter, often with raisins, dusted with icing sugar and served with plum compote or apple sauce.

• Tafelspitz · Main dish · Vienna

  Tafelspitz, "tip of the table", is boiled beef in broth, a classic of Viennese cooking that is popular all over Austria and in neighbouring Bavaria.

• Viennese apple strudel Wiener Apfelstrudel · Dessert · Vienna

  Apple strudel is a traditional Viennese pastry, loved across Austria and the lands that once belonged to the Austro-Hungarian Empire, from Bavaria and the Czech Republic to Slovenia, Croatia and northern Italy.

Food of Austria

Dishes like Schlutzkrapfen in other countries

Same type of dish and similar main ingredients as Schlutzkrapfen:

• Strangolapreti · Noodles & pasta · Trento, Italy

  Strangolapreti, "priest stranglers", are green dumplings from Trento made from stale bread soaked in milk, spinach or wild chard, eggs and flour, boiled and served with melted butter, sage and grated Grana.

• Älplermagronen · Noodles & pasta · Central Switzerland, Switzerland

  Älplermagronen, "alpine herdsmen's macaroni", is a dish from the Swiss Alps of pasta, potatoes, cream, cheese and onions.

• Käsespätzle · Noodles & pasta · Swabia (Baden-Württemberg), Germany

  Käsespätzle is the Swabian answer to macaroni cheese.

• Flomaria φλωμάρια · Noodles & pasta · Lemnos (North Aegean), Greece

  Flomaria are a traditional pasta from the island of Lemnos in the northern Aegean.