Homemade Austrian Powidltascherln
Recipe for Austrian Powidltascherln with homemade potato dough, covered in toasted breadcrumbs and sprinkled with powdered sugar.
Zutaten
For the potato dough
- 400 g of floury potatoes 14 oz / 0.9 lbs
- 125 g all purpose flour 1 cup
- 1 egg yolk
- 25 g butter, unsalted bit less than 2 tablespoons
- pinch of salt
For the toasted breadcrumbs
- 1 tablespoon butter, unsalted
- 150 g breadcrumbs, unflavored ~ 1 cup
- 2 tablespoons caster sugar
Further
- ~½ cup of Powidl ~100g
- flour to spread on the working surface
- powdered sugar for sprinkling on top
Anleitung
- Boil potatoes with their peel the day before. Peel and press through a potato ricer. Alternatively, strain through a sieve or grate finely.
- Knead with all ingredients for the dough for 1-2 minutes. Do not knead too long, otherwise the dough may lose its binding.
- Let dough rest in a bowl covered with a plate or lid for 20-30 minutes.
- If the dough is too sticky, sprinkle with a little more flour. If the dough is dry, add a teaspoon of water (or even some of the leftover egg white).
- Roll out on a floured working surface to a thickness of about 0.5cm (0.2 inches).
- Cut out circles (approx. 10cm/5 inch diameter) or squares.
- Fill with Powidl, close and press edges well, so that nothing can run out during cooking.
- In a saucepan, bring water to a boil with a pinch of salt. Add Powidltascherln and let simmer for about 10 minutes until they float to the surface.
- In the meantime, in a frying pan on medium heat, melt 1 tablespoon of butter and toast breadcrumbs with sugar until golden brown.
- Strain the cooked Tascherln and put to the pan with the breadcrumbs. Carefully sprinkle with some of the breadcrumbs.
- Serve with powdered sugar - Enjoy!
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September 20, 2023(c) by Angelika Kreitner-Beretits / Vienna Sunday Kitchen
https://www.vienna-sunday.kitchen/homemade-austrian-powidltascherln/