Description
Ein süßes Rezept sind Powidltascherl. Sie werden aus einem Kartoffelteig zubereitet, mit Zwetschkenmarmelade gefüllt und mit Zucker bestreut serviert. Schnelle und Einfache Powidltascherl Rezepte.
Ingredients
Scale
- 90 g Butter
- 0.5 Pk Backpulver
- 2 TL Butter für die Pfanne
- 1 Stk Ei
- 6 Stk Kartoffeln (groß)
- 2 Prise Salz
- 100 g Brösel
- 1 Glas Zwetschkenmarmelade (klein)
- 100 g Mehl
Instructions
- Begin by peeling the 6 large potatoes and cutting them into small cubes. Place the potato cubes into a large pot and cover them with water. Add a pinch of salt to the water and bring it to a boil. Cook the potatoes until they are tender and can be easily pierced with a fork, about 15–20 minutes.
- Once the potatoes are cooked, drain them thoroughly and allow them to cool slightly. Using a potato ricer or masher, press the potatoes into a smooth, lump-free mash. Transfer the mashed potatoes to a large mixing bowl.
- To the mashed potatoes, add the 100 g of flour, 90 g of softened butter, 1 egg, 0.5 packet of baking powder, and another pinch of salt. Mix all the ingredients together thoroughly until a soft, pliable dough forms. If the dough is too sticky, add a little extra flour, one tablespoon at a time, until it can be handled easily.
- Lightly flour a clean work surface and roll out the potato dough to about 0.5 cm thickness. Cut the dough into rectangles, roughly 3 by 4 inches in size. You should have several rectangles, depending on your dough thickness and size.
- Place a small spoonful of Zwetschkenmarmelade (plum jam) in the center of each dough rectangle. Carefully fold the rectangles in half to form pockets (tascherl), enclosing the jam. Press the edges firmly together with your fingers or a fork to seal them well, ensuring the filling does not escape during cooking.
- Bring a large pot of salted water to a gentle boil. Carefully lower the filled Powidltascherl into the simmering water in batches, making sure not to overcrowd the pot. Let them cook for about 10 minutes, or until they float to the surface and are cooked through.
- While the Powidltascherl are cooking, prepare the breadcrumb coating. In a large skillet, melt 2 teaspoons of butter over medium heat. Add the 100 g of breadcrumbs and a generous sprinkle of sugar (to taste, about 2–3 tablespoons). Stir constantly until the breadcrumbs are golden brown and fragrant, being careful not to let them burn.
- Once the Powidltascherl are cooked, use a slotted spoon to remove them from the pot and drain off any excess water. Immediately transfer the hot tascherl into the pan with the buttered, caramelized breadcrumbs. Gently toss and roll the Powidltascherl until they are completely coated with the sweet, buttery crumbs.
- Serve the Powidltascherl warm, dusted with a little extra sugar if desired. For an extra treat, pair them with a side of homemade apple compote or your favorite fruit compote.
Notes
Powidltascherl taste especially delicious when served with apple compote or another fruit compote on the side. Make sure to seal the edges of the dough well to prevent the jam from leaking during cooking. The breadcrumb coating adds a lovely crunch and sweetness to the finished dumplings.
- Prep Time: 10
- Cook Time: 20
- Category: Dessert Rezepte
Nutrition
- Serving Size: 2 Portionen
- Calories: 350-450
- Sugar: 3-8g
- Sodium: 500-800mg
- Fat: 17-25g
- Saturated Fat: 7-11g
- Carbohydrates: 40-50g
- Fiber: 2-5g
- Protein: 15-25g
- Cholesterol: 60-100mg