Lunch · National
Powidltascherl
Pasta pockets filled with Powidl (thick plum jam) — boiled, tossed in butter, poppy seeds, and sugar.
G GlutenD DairyE Eggs
Ingredients
- 300g plain flour
- 3 eggs
- pinch salt
- 200g Powidl (thick Austrian plum jam)
- half tsp ground cinnamon
- 60g butter, browned
- 3 tbsp poppy seeds
- 2 tbsp icing sugar
Method
- Make a pasta dough with flour, eggs, and salt. Rest 30 minutes.
- Mix Powidl with cinnamon.
- Roll dough thinly. Cut into squares. Place filling in the centre, fold diagonally, and seal.
- Boil in salted water 5-6 minutes. Drain.
- Toss in brown butter with poppy seeds. Dust with icing sugar to serve.