Powidltascherln with Nut Butter Breadcrumbs

Rating: 3.68 / 5.00 (22 Votes)

Total time: 45 min

Servings: 6.0 (servings)

For the dough:

For the nut crumbs:

For the filling:


Cook potatoes in steam, peel and press through potato press, let cool.

Mix the potatoes with semolina, eggs, curd, salt and flour and knead into a dough. Mix powidl with rum and cinnamon.

Roll out the dough a little thicker, cut out circles, put a spoonful of filling in the center of each circle, fold the dough together and seal well.

Melt butter in a pan, add crumbs and nuts and toast until golden, add sugar and mix well.

Heat salted water in a large pot, place dumplings in and cook just below boiling point for 8 minutes.

Lift out of the water with a sieve ladle and roll in the breadcrumbs. Serve immediately.

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