Recipes with Powidl Jam

In this post, you will find my favorite European recipe ideas featuring Powidl.

Powidl is a traditional fruit spread made from Italian plums (Zwetschken) that are cooked down for a very long time. This lengthy cooking or baking process transforms the plums into a dark, sticky paste. It is frequently used in Austria to fill Germknödel (steamed yeast dumplings), Powidltascherln (plum-filled pastries with potato dough), Buchteln or Kolatschen (filled puff pastries).

Collage with Yeast Dumplings, Rahmdalken, Bohemian Liwanzen and Powidltascherln; Title: Recipe Ideas fpr Powidl

Here you will find instructions for making Powidl (plum butter) yourself in the oven.

What can I use Powidl for?

You can use Powidl for anything you would use jam for - such as a spread for bread, for sweetening yogurt and other desserts, in pastries (like Kolatschen) or strudels, or even in cakes.

Recipes using Powidl

The following pastries and dishes (among others) are traditionally made or served with Powidl:

Germknödel

Germknödel are among the most popular Austrian pastry and not only eaten for dessert, but for lunch as well. They are steamed yeast dumplings with a filling of Powidl, sprinkled with poppy seed and served with either vanilla sauce or melted butter.

You can find my English recipe for Germknödel here.

Powidltascherl

Powidltascherln, also called "Powidldatschkerln" are plum-filled pastries with potato dough, served with sweet toasted breadcrumbs, and of course, sprinkled with powdered sugar. They are my personal favorite among the recipes with Powidl!

See my English recipe for Powidltascherl here.

Powidltascherln mit selbstgemachtem Erdäpfelteig.

Buchteln

Buchteln are a traditional Bohemian dessert that has also been popular in Austria, Bavaria and South Tyrol for a long time. They are made from a super-fluffy yeast dough, filled with jam or Powidl and (contrary to yeast dumplings) baked in the oven. They are one of the most beloved and well known desserts in Austria.

Click here for my English recipe for Buchteln

Rahmdalken

This Sour Cream Pancakes Recipe from the Bohemian pastry kitchen is a delicious alternative to pancakes and the like. Rahmdalken (also called Liwanzen) are small "pancakes" made with a sour cream batter and are usually spread with jam and served folded up with a second one.

Get the Rahmdalken recipe here.

Rahmdalken auf Teller übereinandergestapelt mit Holunderröster und einem Klecks Sauerrahm.

Bohemian Liwanzen

Liwanzen (sometimes also called "Dalken") are a Bohemian dessert made from yeast dough, which are traditionally baked in a special pan with hollows and served with traditional baked plum jam ("Powidl" in German).

In this English recipe, the Liwanzen are baked in a conventional pan without hollows.