Powidltascherln

Sift flour onto a pasta board, press a well in the center. Mix the eggs with the salt and let rest for 5 min. Pour into the well, mix into the flour and gradually add the water. Knead a smooth dough with your hands, adding more flour if necessary – the dough should not stick, it should be firm and chewy. Divide into 4-5 loaves, cover with a pan and let rest for 30 min. On a floured board, roll out the dough to a thickness of 2 mm. Cut into 8 cm squares, place 1 tsp of powidl in the center of each and fold the dough into a triangle, pressing the edges well together. Heat salted water in a large saucepan and cook the Powidltascherln until they rise to the surface. Lift out and rinse with cold water. Melt butter in a separate pan, toast breadcrumbs in it, toss the pascherln carefully in it and serve sprinkled with cinnamon and sugar.

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