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Powidltascherl
Plum butter potato dough pockets
Powidltascherl: Austrian potato-dough pockets filled with plum butter and rolled in buttered crumbs
AustrianPowidl, a thick, dark plum butter cooked for hours without added sugar, came to Vienna from Bohemia, and these little pockets are one of its best uses. In Austrian homes they are a sweet lunch in late summer, when the new season's plums arrive, or a pudding after a bowl of soup. A tender potato dough is cut into squares, folded around a spoonful of spiced powidl, simmered, then tossed in golden butter crumbs and dusted with icing sugar. A common mistake is overworking the dough, which makes it tough and sticky; mix the potato and flour only until it comes together. Chef's tip: rice the potatoes while hot and spread them out to steam dry, so you need less flour and the dough stays light.
- Total time
- 75 min
- Difficulty
- medium
- Serves
- 4
Ingredients
For the potato dough
- 1 ⅛ lb floury potatoesscrubbed
- 5 ½ oz plain flourplus extra for dusting
- 1 tbsp fine wheat semolina
- ⅔ oz buttersoft
- 1 egg yolk
- ½ tsp salt
For the filling
- 7 oz plum butter (powidl)
- ¼ tsp ground cinnamon
For the crumbs
- 2 ⅞ oz butter
- 3 ½ oz dry breadcrumbs
- 2 tbsp caster sugar
- 2 tbsp icing sugarfor dusting
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Method
0/7 doneStep 1: Boil the 1 ⅛ lb floury potatoes in their skins for 20–25 minutes until tender. Peel while hot, press through a ricer onto a tray and leave to steam and cool for 15 minutes.
40 minStep 2: Add 5 ½ oz plain flour, 1 tbsp fine wheat semolina, ⅔ oz butter, 1 egg yolk and ½ tsp salt to the potato and work together quickly with your hands into a smooth, soft dough that no longer sticks. Stop as soon as it comes together.
4 minStep 3: Mix 7 oz plum butter (powidl) with ¼ tsp ground cinnamon. Roll the dough out on a well-floured surface to 4 mm thick and cut into 7 cm squares.
8 minStep 4: Put a teaspoon of filling in the middle of each square, fold into a triangle and press the edges firmly closed with your fingers, then with a fork.
12 minStep 5: Melt 2 ⅞ oz butter in a frying pan over a medium heat, add 3 ½ oz dry breadcrumbs and stir for 4–5 minutes until golden. Stir in 2 tbsp caster sugar and keep warm.
5 minStep 6: Simmer the pockets in batches in a large pan of lightly salted water for 5–6 minutes, until they float and the dough looks tender. Keep the water at a gentle simmer so they don't burst.
12 minStep 7: Lift out with a slotted spoon, drain and toss gently in the warm crumbs. Dust with 2 tbsp icing sugar and serve straight away.
3 min
Nutrition per serving
- Calories
- 560 kcal
- Protein
- 10 g
- Carbs
- 86 g
- Fat
- 21 g
- Fibre
- 5 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does powidltascherl take?
- About 75 minutes in total: 45 minutes to prepare and 30 minutes to cook.
- How many people does it serve?
- 4 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegetarian?
- Yes. It has no meat or fish.
- What can I use instead of floury potatoes?
- Sweet potato, same weight (sweeter, cooks a little faster).
- What can I use instead of plain flour?
- Self-raising flour, same amount (then leave out the baking powder).
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