Bohemian Powidl pasties

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Directions

1. 1

   Peel, wash and roughly dice the potatoes. Cook in water with some salt for about 20 minutes. Drain, press through a potato press and let cool down

2. 2

   Melt 1 tablespoon of butter, let it cool down a little. Knead with 125 g flour, semolina, egg and potatoes to a smooth dough. If the dough sticks, knead the rest of the flour into it

3. 3

   Roll out the potato dough on a little flour to a thickness of about 3 mm. Cut out about 16 circles (about 9 cm Ø). Mix plum puree and rum. Put 1 tsp. on each circle. Fold over, press the edges together

4. 4

   Let them simmer in boiling salted water for 6-8 minutes until they float to the surface. Drain and place on a lightly oiled tray

5. 5

   Melt 100 g butter. Fry breadcrumbs and almonds in it until golden brown. Stir in vanillin sugar. Turn Powidl pouches in it. Dust with icing sugar

6. 6

   Drink: coffee

Nutrition Facts

KCAL
670 kcal

CARBS
82 g

FATS
30 g

PROTEINS
11 g