Powidltascherl

Ingredients

• 500 g starchy potatoes
• Salt
• 120 g spelt flour (Type 630)
• 120 g soft butter
• 2 egg yolks
• 1 tbsp Raw cane sugar
• 220 g plum jam (Powidl)
• 2 tbsp Orange juice
• 1 tsp ground cinnamon
• 4 tbsp whole wheat breadcrumbs
• 2 tbsp powdered sugar made from raw cane sugar

Instructions

1. 1.

   Peel, wash and cut potatoes into large chunks. Boil them in salted water for about 20 minutes until tender. Drain the water.

2. 2.

   Mash the hot potatoes with a potato masher and let cool. Mix in flour, 40 g butter, egg yolks, sugar and a pinch of salt to form a smooth dough.

3. 3.

   Stir plum jam with orange juice and cinnamon. Roll out the potato dough on a floured surface to a thickness of 3–4 mm. Cut circles using a cutter or glass. Bring a large pot of water with ¼ tsp salt to a boil.

4. 4.

   Place about ½ tsp of Powidl on each dough circle and fold into a half-moon shape. Press edges tightly together so they don’t puff up while cooking. Cook the pastries in the boiling water for 10 minutes over low heat. Remove with a slotted spoon and drain on kitchen paper.

5. 5.

   Heat remaining butter in a large pan, fry breadcrumbs until golden yellow. Toss the Powidltascherl in the pan and flip them. Serve the pastries on plates, dusted with powdered sugar and hot.