Powidltaschen

Ingredients for 5 servings:

• 400 g potatoes, floury
• 120 g Flour, double-handled
• 50 g semolina
• 80 g butter
• 2 egg yolks
• 1 egg white
• 2 tbsp curd
• 1 lemon(s), untreated, zest
• 250 g plum jam, firm (Powidl)
• 2 tbsp rum
• 1 egg white
• 200 g breadcrumbs
• 90 g butter
• 3 tbsp sugar
• Cinnamon
• Powdered sugar for sprinkling
• Flour for the work surface
• Salt water, light

Instructions

Working time approx. 2 hours; Total time approx. 2 hours

a recipe from my Sudeten German homeland.

Wash and peel the potatoes, boil them until soft, and then press them through a potato ricer. Let them cool slightly, then knead them with the semolina, eggs, flour, quark, lemon zest, and butter using the dough hook of a hand mixer for about 3 minutes until you have a smooth dough. Meanwhile, toast the breadcrumbs in the butter and sugar until golden brown. Caution: Stir well, otherwise the crumbs will turn slightly black. Mix the Powidl with the sugar, cinnamon, and perhaps a little rum. Roll out the dough thinly on a floured surface (always sprinkle plenty of flour, as the dough tends to stick). Cut out circles about 8 cm in diameter, brush the edges with egg white. Place a teaspoon of Powidl in the center of each circle. Fold in half to create small pockets. Press the edges together firmly. Let them stand in lightly salted water over low heat for about 7-9 minutes. Remove the Taschenln, drain well, and roll them in the buttered breadcrumbs. Serve sprinkled with powdered sugar.