Powidltascherl

Boil potatoes, peel and press hot through the potato press, then let cool.

Knead soft butter, flour, semolina, salt and egg yolk with the potatoes to a dough.

Roll out the dough on a floured work surface and cut out circles (approx. 7 cm ø). Dust the dough lightly with flour in between. Place approx. 1 tsp. powidl jam on the center of each dough circle. Fold the circles together and press the edges well together with a fork.

Steep the patties in lightly boiling salted water until they float to the surface, then remove.

Heat butter in a non-stick pan and fry breadcrumbs and sugar.

Turn the Powidltascherl in the butter crumbs and serve while still hot.

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