Bladl are a Pinzgau dish that not many chefs can master any more. I can still remember well how the whole family, consisting of children, children-in-law and grandchildren, met in my mother-in-law's living room and when the Bladl were on the table, we ate until we couldn't eat any more.

For years, I've decided that I want to learn to do the Bladl. It was repeatedly postponed until my mother-in-law was no longer able to pass on her knowledge.

Thank God, my sister-in-law was smarter and let her mother show her how to cook Bladl. A week ago the time had come, and I was able to do a "Bladl course" with her. So we both stood in the kitchen and I watched her every move very carefully.

Mix 500 g of flour with salt, add ¼ l of boiling water and 2 tablespoons of cold oil and knead it well. Then shape the dough into a roll and cut off pieces about 3 cm thick.

The pieces are rolled out into a circle (approx. 15 cm in diameter) and cut apart in the middle. 2 pieces are placed in the approx. 200 °C hot oil, turned once and best served hot. It is best to use clarified butter for baking and a wooden spoon for turning.

As a side dish, there is sauerkraut and potato salad. However, the side dishes are not eaten with it, but are placed on the Bladl, which is folded up, and then you take it in your hands and bite down. It's a bit of a mess, but never eat with a knife and fork!!

The Bladl can also be made sweet. These are then the "Krapfei". To do this, roll out the Bladl, but do not cut it apart. Before you put the Bladl in the hot oil, they are filled with "Granggn jam" (lingonberries) and folded up. The edges must be pressed together firmly, otherwise the jam will run out!

Of course, icing sugar should be added, but be careful, the jam is very hot. It can happen that you burn your tongue if you are too greedy.

You can also enjoy the Bladl with a potato and bacon filling. To do this, grate potatoes and mix with roasted onions and diced bacon and fill the Bladl with it. This is called, how could it be otherwise, gfüde Bladl. HAVE A GOOD MEAL!

My tip - don't put off learning old traditions, but learn from the "masters"!

Warm greetings

Claudia Eder