For the Powidlspitz, quickly knead flour, butter, cream, sugar and salt into a smooth dough. Leave to rest in a cool place for a short time.
Preheat oven to 170 ºC hot air.
Roll out the dough on a floured work surface and cut out circles with a round cookie cutter. Spread powidl on the dough circles with a coffee spoon. Fold the dough nun up into a point. Press the tip together slightly.
Place the Powidl tip on a baking sheet lined with baking paper, brush with an egg yolk and milk mixture, sprinkle with hail sugar and bake for about 12 minutes.
Preparation Tip:
A wonderful powidlspitz recipe!
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