Pinzgauer Bladl

Pinzgauer bladl is a traditional dish made from a batter consisting of rye flour, wheat flour, water, melted butter, and salt. Once prepared, it is rolled out thinly, and then fried in hot fat until it turns crispy. The dough is often made into little pockets (by using two sheets), which are filled with potato and bacon bits. The dish is then served with sauerkraut on the side, but potato salad is also a common accompaniment. This traditional meal is only found in the Pinzgau and Pongau region in Salzburgerland. In the past, it was a staple dish of local farmers, and they would eat it on the field during harvest. Nowadays, it can also be prepared in a sweet version with cranberry jam and icing sugar.