For the Ennstaler Hasenöhrl, the ingredients are mixed with enough cream to make a smooth dough. The dough is left to rest for about 30 minutes, covered, rolled out and cut into triangles, which are baked in rapeseed oil until golden brown.
The original Ennstaler Hasenöhrl can be sugared, eaten with boiled potatoes (crushed on/in the Hasenöhrl) or with sauerkraut.
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