For the Powidltascherln first prepare choux pastry. To do this, bring the milk to the boil with butter and a pinch of salt.
Now add the flour and stir until the dough forms a lump and separates from the bottom.
Remove the saucepan from the kitchen stove and incorporate an egg. Knead everything well and chill.
Roll out the dough thinly on a floured work surface and cut out circles 8 cm in diameter with a round cookie cutter.
Put a little powidl in the center of each dough circle, brush the edges with egg and press well together. Steep in hot salted water for 5 to 8 minutes.
Toast the sponge crumbs in butter and roll the Powidltascherln in it. Sprinkle with powdered sugar.
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