Dough (same procedure for all types of nudlni):
500 g wheat flour
1 tbsp fat or oil
a pinch of salt
250 g dried pears
cubes of dry white bread
sugar to taste
a shot glass of pear or other fruit spirit
Knead soft dough from the ingredients and let it rest. In the meantime, prepare the filling. Remove seeds from cooked dried pears and grind or finely chop them. Add an egg, cubes of white bread, sugar to taste and a shot glass of spirit. Mix well and shape into small balls about the size of a walnut. The filling must be thick enough to keep its shape.
Thinly roll the dough in a rectangular shape. Spread the balls of prepared filling on the rolled dough in a line, two to three fingers space in between. Take a pastry cutter and cut enough dough to cover the filling. Press the edges of the dough together to bond and squeeze out the excess air. Thus, small pockets are made. Cut individual pockets using a pastry cutter. Cook prepared pockets (nudlni) in salted boiling water from ten to fifteen minutes. Take them out from the hot water with a skimmer and place them in a warm bowl. Season to taste.