Powidltascherln

First prepare the potato dough. Finely mash or grate the potatoes cooked the day before and mix with flour, butter, a pinch of salt and the egg to form a medium-firm dough.

Roll out the potato dough on a dusted board to a thickness of 3 mm and cut out round shapes with a 6 cm diameter cookie cutter.

Mix the powidl with the cinnamon, sugar and rum.

Place half a teaspoon of powidl in the center of each pocket. Brush the edges with beaten egg or water. Fold the dough into a half moon shape and press the edges well together.

Place the pastries in boiling salted water and simmer for 6-8 minutes. Strain the Tascherln, roast them in a frying pan in breadcrumbs with butter and a little sugar until golden.

When the pascherln are coated with breadcrumbs all around, let them steam out a bit in the oven.

Serve the Powidltascherln sprinkled with powdered sugar.

Preparation Tip:

Before processing, it is recommended to put a test piece of the Powidltascherln in boiling water. If it is too soft after cooking, add a little flour, otherwise a little butter.

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