Fried pastry with a fruity filling – these small, sweet triangular shaped pastries have a long tradition in Austria. Their name refers to their shape which is based on a pillow corner and these pastries really are as light as our beds are cosy! Taste it – Jam filled pastry!



  • 40 g butter (melted)
  • 180 ml milk
  • 400 g flour (fine)
  • 1 tbsp granulated sugar
  • 2 egg yolks
  • salt
  • jam (for filling)
  • oil (for frying)
  • icing sugar (for sprinkling)

Directions for Jam Filled Pastry

  1. Melt butter and mix with luke-warm milk and other ingredients to form a firm dough. Leave to stand for 45 minutes.
  2. Roll out the dough, cut into squares and spoon a little jam onto the centre of each one. Fold up to from triangles.
  3. Fry the pockets in the hot oil until golden yellow. Dry on kitchen paper and sprinkle with icing sugar and serve the little Jam filled pastry.


Get creative with these delicious little Jam filled pastries which are especially popular in the afternoons with coffee – they can be filled with almost any jam although they also taste great without a filling. If made without a filling, serve with compote or apple puree or vanilla sauce.
By the way: wonderful filled are also our popular Powidltascherl!

A smooth fruity plum spread encased with fluffy potato dough is how we like these popular Powidltascherl. They are best made using grandma’s recipe. Try it!