Rating: 3.44 / 5.00 (36 Votes)

Total time: 1 hour

Servings: 2.0 (servings)



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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