Powidl Pockets

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Directions

1. 1

   Wash potatoes thoroughly, peel, dice and cook in boiling salted water for about 20 minutes. Drain water and let potatoes steam well. Press potatoes while still hot through a potato press and let them cool down. Melt 20 g butter. Knead flour, semolina, melted butter, eggs, salt and potatoes to a smooth dough.

2. 2

   Mix plum puree, cinnamon and rum. Roll out the potato dough on a well floured work surface 3-4 mm thick. Cut out circles (about 9 mm Ø). Put 1/2 teaspoon of plum puree in the middle of each circle. Fold the circles into a half circle and press the cut edges well with a fork. Bring salted water to the boil in a large wide pot. Cook the Powidl pouches in portions (5-6 pieces) for 8-10 minutes until they rise to the surface. (Water must not boil, but must boil quietly.) Lift the pouches out of the water and place them on an oiled baking tray. Cook the rest of the pouches in the same way. Melt the rest of the butter. Roast the breadcrumbs and almonds in it until golden brown.

3. 3

   Bring salted water to the boil in a large wide pot. Cook the Powidl pouches in portions (5-6 pieces) for 8-10 minutes until they rise to the surface. (Water must not boil, but must boil quietly.) Lift the pouches out of the water and place them on an oiled baking tray. Cook the rest of the pouches in the same way. Melt the rest of the butter. Roast the breadcrumbs and almonds in it until golden brown. Turn the pouches and serve dusted with icing sugar. Decorate with lemon balm as desired

4. 4

   Waiting time approx. 30 minutes

Nutrition Facts

KCAL
780 kcal

CARBS
83 g

FATS
42 g

PROTEINS
14 g