500 g wheat flour, 1 egg, 1 tablespoon fat or oil, a pinch of salt, lukewarm water;
250 g dried pears, 1 egg, white bread cut in cubes, sugar to taste, some spirit.
The name of the pastry Kvočevi or Kločevi nudlni is taken after the name of the pear filling called in Koroška region “kvoce” (the Mežica valley) or “kloce” (the Mislinja valley and the Drava valley). It is a type of pasta, pockets filled with a filling which has been served as a main course or a dessert.
From the ingredients knead soft dough and let it rest. In the meanwhile prepare the filling. Cooked dried pears need to be cored and grounded or finely chopped. Add an egg, white bread cubes, sugar to taste and a dash of spirit. Stir it well and make balls in the shape of a walnut. The filling must be thick enough to keep the shape.
Roll the dough thin. Put the prepared filling on it, leaving two or three finger wide gaps between the balls. With a pastry cutter cut a piece of dough large enough to cover the area covered with filling. Press well the edges so they hold together, and squeeze out the air. Using the pastry cutter, separate the pockets from each other. Continue until you run out of dough. Ready pocket need to be boiled in salted water from ten to fifteen minutes. Take them out of the boiling water with a traditional tool for draining called “nudlnova kuhla”. Put them in a heated bowl. Dress them with hot cracklings (ocvirki) and serve them as a side dish or with breadcrumbs and sugar fried in butter as a dessert. Kvočevi or Kločevi nudlni can also be served in an almost forgotten way – in a soup. When cooked they are poured into a bowl together with the liquid in which they were cooked. Dress the dish with the cracklings and fat.