Powidltascherl

Ingredients

• 500 g Potatoes
• 125 g flour
• 50 g butter
• 2 egg yolks
• Salt
• flour (for the work surface)
• 300 g plum jam (Powidl; ready-made product, jar)
• 1 tbsp rum
• 0.5 tsp cinnamon
• 1 egg (for brushing)
• 150 g butter
• 150 g breadcrumbs
• powdered sugar (for dusting)

Instructions

1. 1.

   Peel, quarter, rinse the potatoes and boil in salted water for about 25 minutes; drain and let steam off. While still hot, press through a potato masher and allow to cool.

2. 2.

   Knead flour, butter, egg yolks, and a pinch of salt into a dough. Roll out on floured surface to about 0.5 cm thickness and cut round discs roughly 7 cm in diameter. Mix Powidl with rum and cinnamon; place 1 tsp of the mixture onto each dough circle. Brush dough edges with beaten egg, fold over, and press edges firmly together. Simmer in salted water for about 8 minutes, lift with a slotted spoon, and drain.

3. 3.

   Toast breadcrumbs in butter until golden yellow and coat the Powidltascherl in the breadcrumbs. Sprinkle with powdered sugar before serving.