Powidltascherl with plum compote (Johann Lafer for tina)

Diane Archer
3 3
120 mins
120 mins


Servings: 4
  • 250 g floury potatoes
  • 300 g Plums
  • 40 g Sugar
  • 1 TABLESPOON Vanilla sugar (de Tahiti)
  • 150 ml Red wine
  • 100 ml blackcurrant juice
  • 2 TEASPOONS + 30 g potato starch
  • 2 Egg yolk (size M)
  • 75 g soft butter
  • 7-10 Tbsp Salt
  • 150 g Powidl (plum jam)
  • 1 cl Rum
  • 7-10 Tbsp grated peel of 2 untreated oranges
  • 7-10 Tbsp grated rind of 1 untreated lemon
  • 1/2 TEASPOON ground cinnamon
  • 50 g Breadcrumbs
  • 7-10 Tbsp Icing sugar
  • 7-10 Tbsp Flour
  • 7-10 Tbsp Aluminium foil


  1. 1

    Wash the potatoes thoroughly, grate them dry, wrap them in aluminium foil and cook them in a preheated oven (electric cooker: 175 °C/ circulating air: 150 °C/ gas: level 2) for 1-1 1/2 hours until soft. For the compote, wash the plums, halve, stone and cut into slices.

  2. 2

    Caramelise sugar and vanilla sugar in a pan, deglaze with red wine and redcurrant juice and let it boil down for about 5 minutes at medium heat. Mix 2 teaspoons of starch with a little cold water and thicken the stock with it, bring to the boil again.

  3. 3

    Add the plums and let the stock cool down. Peel the potatoes and press them twice through the potato press while still hot. Stir 1 egg yolk into the mixture with a wooden spoon. Gradually fold in 30 g of potato starch until it is completely absorbed.

  4. 4

    Knead 25 g soft butter into the dough and season with 1 pinch of salt. Season the plum puree with rum and the zest of 1 orange. Roll out the potato dough thinly on a floured work surface and cut out circles (8 cm Ø).

  5. 5

    Place the damson jam on one half of a circle. Whisk 1 egg yolk and brush the edges of the circle with egg yolk. Fold the other half over and press down lightly with a fork. Bring plenty of water to the boil in a large saucepan and salt lightly.

  6. 6

    Add the Powidltascherl, reduce the heat and let it stand for 5-8 minutes. Melt 50 g butter in a pan. Stir in the zest of 1 orange and lemon, season with cinnamon and finally add breadcrumbs.

  7. 7

    Stir until the crumbs have completely absorbed the fat and are dry again. Remove the Powidltascherl from the water with a skimmer, drain well and roll in the crumbs. Arrange the stewed plums with the pouches on plates and dust with icing sugar.

Nutrition Facts

510 kcal
68 g
19 g
5 g

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