The name Kločevi nudlni is taken after the pear filling, which is called »kvoce« (the Mežica valley) or »kloce« (the Mislinja valley and the Drava valley) in Koroška region. The »pockets« are made of dough and filled with a filling. They are served as an appetizer, main course, a dessert or as a side dish to meat dishes.
For the dough:
50 dag of wheat flour
1 tablespoon fat or vegetable oil
Pinch of salt
For the stuffing:
25 dag of dried pears
Dry/old white bread
Sugar to taste
1 tablespoon of pear brandy
From the ingredients knead a softer dough and let it rest for 30 minutes. Meanwhile, prepare the filling by cooking dried pears, core and grind them. Add an egg, white bread cubes, sugar to taste and a tablespoon of brandy. Stir well and make balls in the shape of a walnut. The filling must be thick enough to keep the shape. Roll out the dough thin, put the filling on it, leaving two or three finger wide gaps between the balls. Cut a piece of dough large enough to cover the area covered with filling. Press the edges well so they hold together, and squeeze out the air. Use a pastry cutter to cut out individual pockets. Boil the prepared pockets in salted water for ten to fifteen minutes. Take them out of the boiling and place them in a heated bowl. They can be served in two ways. If they are prepared as a warm appetizer or side dish to meat dishes, cover them with hot cracklings (ocvirki) or serve them with breadcrumbs and sugar fried in butter as a dessert.
Kločevi nudlni are offered by tourist farms.