Powidltascherl like grandma used to make - sweet pastry with potato dough and plum jam

Ingredients for approx. 4 portions

For the potato dough:

• 500 g floury potatoes (potatoes)

• 150 g flour (type 700 or 405)

• 1 egg (M)

• 1 pinch of salt

• 20 g melted butter

For the filling:

• 150 g Powidl (plum jam)

• 1 tbsp plum brandy

For the breadcrumb mixture:

• 50 g butter

• 80 g breadcrumbs

• 20 g grated hazelnuts or poppy seeds

• 1 tbsp sugar

For sprinkling:

• Powdered sugar

Preparation - step by step

1. Cook the potatoes the day before, peel and press through a ricer while still warm. Leave to cool.

2. The next day, knead the flour, egg, salt and melted butter into a smooth dough.

3. Stir the Powidl with the schnapps until smooth.

4. Roll out the dough on a floured surface and cut out circles. Put some Powidl in the middle, fold into half moons and seal well.

5. Cook in gently simmering water for 5 to 6 minutes.

6. Melt the butter in a pan, add the breadcrumbs and toast until golden brown. Stir in the hazelnuts or poppy seeds and sugar.

7. Toss the drained dumplings in it and sprinkle with powdered sugar before serving.

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