These Powidltascherl or plum spread turnovers will reawaken childhood memories and are best made using grandma’s recipe. And, as they taste so good, we have used a typical recipe from grandma’s cookbook which we share with you here. A smooth fruity plum spread encased with fluffy potato dough is how we like these popular plum spread turnovers – the perfect sweet treat!

Metainformationen

Ingredients

For the potato dough:

  • 500 g potatoes (boiled and mashed)
  • 150 g flour
  • 30 g butter
  • 1 egg
  • 1 pinch of salt
  • flour (for work surface)

For the turnovers:

  • plum spread
  • icing sugar
  • rum
  • cinnamon
  • 1 egg (for glazing)
  • salt
  • 60 g butter
  • 80 g breadcrumb
  • a few sugar crystals

Directions for Powidltascherl

  1. To make the potato dough, cook (with skin), then peel and finely mash the potatoes and knead with the flour, butter, pinch of salt and egg until you have a medium firm dough.
  2. On a floured surface, roll out the dough and cut out approx. 7 cm circles.
  3. Mix the plum spread with sugar, rum and cinnamon and spoon a little onto the centre of each of the dough circles.
  4. Brush the edges of the dough with egg, fold up and seal the edging firmly with a fork.
  5. Place the pockets in lightly simmering salted water until they float on the surface. Remove and drain off the water.
  6. Heat the butter in a pan and fry the breadcrumbs and sugar in this until golden brown.
  7. Coat the Powidltascherln in butter-crumb mixture and serve sprinkled with sugar.

TIP

Powidltascherl feel much more comfortable with others and don’t like being on their own! You can therefore make a batch in advance and freeze. Then, if you feel like eating one later on, simply cook in simmering water and enjoy!

JUST ONE MORE THING

Powidl (plum spread or compote) or POWIDLMARMELADE tastes best if it’s home-made. To make, wash 1 kg plums, remove the stones, chop and bring to the boil with a gelling aid (2:1) and the juice of one lemon. Gradually add 500 g granulated sugar stirring continuously and simmer for a further 5 minutes until you have a puree. About one minute before the end of the cooking time, add a pinch of cinnamon and a pack of vanilla sugar. Take a few jam jars and rinse the insides with boiling water and then pour a little rum into the jars so the base is covered. Pour over the hot jam, filling the jar, and then leave to stand on its head for approx. 5 minutes.

HISTORY BOX

Smooth and fruity Powidl originates from Bohemia and refers to a particular type of plum jam (plum confiture). “Powidl” derives from “povidat” which means “to speak/chat” and refers to its time-consuming preparation with constant stirring – time which the farmer’s wives used to like to pass by chatting! The Viennese saying, “Das ist mir Powidl” means, “It’s all the same to me/I don’t mind” and derives from the even consistency of the jam. Our delicious Powidltascherln shouldn’t, however, be all the same to you! Give this sweet temptation a go – you’ll be well rewarded! Another traditional recipe with powidl are our popular yeast dumplings, or as we would say Germknödel.

Germknödel with sweet plum spread filling drizzled with warm butter, sugar and poppyseed are a real favourite in Austria!
Classic Germknödel (yeast dumplings) with sweet plum spread filling drizzled with warm butter, sugar and poppyseed are a real favourite in Austria!