Homemade Austrian Powidltascherln Recipe

Picture this: You’re wrapped in a cozy sweater on a crisp fall afternoon, and the aroma of sweet, buttery goodness fills your kitchen. I’m about to take you on a little culinary journey to Austria with these delightful powidl-filled dumplings. They’re like warm, loving hugs for your tastebuds—trust me, you’re going to want to savor every single bite!

I adore making classic recipes, and there’s something about a dish like this that makes it feel extraordinary. Homemade Powidltascherln is a delicious treat that makes you feel like royalty when you enjoy it.

These tender, flaky pastries are filled with powidl and, quite optionally, rum. If you want to enjoy them for an even more special occasion, you might stuff them with a combination of powidl and ground walnuts.

(More about that and other variations below.) Nutritionally, these pastries are an extravagant indulgence, but we’re talking about royal cuisine here.

Homemade Austrian Powidltascherln Recipe Ingredients

• All-purpose flour: Provides structure, source of carbohydrates, refined grain.
• Unsalted butter: Adds richness, contains fats, aids in texture.
• Eggs: Bind ingredients, contribute protein, add moisture.
• Granulated sugar: Adds sweetness, source of simple carbohydrates.
• Powidl (Austrian plum butter): Rich plum flavor, natural sweetness, slightly tart.

Homemade Austrian Powidltascherln Recipe Ingredient Quantities

• 250g all-purpose flour
• 100g unsalted butter, cold and diced
• 2 medium eggs
• 1 tablespoon granulated sugar
• 1 pinch of salt
• 100ml lukewarm milk
• 200g powidl (Austrian plum butter)
• 1 teaspoon rum (optional)
• 50g breadcrumbs
• 30g butter (for toasting breadcrumbs)
• Powdered sugar, for dusting

How to Make this Homemade Austrian Powidltascherln Recipe

1. Mix the all-purpose flour, the cold diced butter, the granulated sugar, and a pinch of salt in a big bowl. Rub the butter into the flour with your fingertips until the mixture looks like coarse crumbs.

2. Combine the eggs and lukewarm milk with the flour mixture. Blend into a smooth, soft dough. Enclose the dough in plastic and let it rest in the refrigerator for about 30 minutes.

3. In a small bowl, combine the powidl with the optional rum to create the filling.

4. On a surface with a light dusting of flour, roll the dough to an approximate thickness of 3mm. Use a round cutter or cup to cut out circles of approximately 7-8 cm in diameter.

5. Put a tiny spoonful of the powidl mixture in the middle of every dough circle.

6. Take each circle, fold it in half to form a half-moon shape, and press the edge to seal.

7. Fill a big pot with salted water and bring it to a boil. Carefully add the dumplings to the boiling water, cooking them in two or three batches for 7-10 minutes each. They’ll be done when they float to the surface, but be advised that the first batch likely will get going a little more enthusiastically than the others. You also can cook the frozen dumplings straight from the freezer.

8. In a frying pan, melt the 30g butter and add the breadcrumbs. Fry the breadcrumbs over medium heat until they are golden brown.

9. Using a slotted spoon, take the cooked dumplings out and place them in the pan with the crumbs. Then cover them completely with crumbs. That’s it.

10. On a serving platter, arrange the dumplings and generously dust them with powdered sugar before serving.

Homemade Austrian Powidltascherln Recipe Equipment Needed

1. Large mixing bowl
2. Small mixing bowl
3. Measuring cups and spoons
4. Kitchen scale
5. Cutting board
6. Knife (for dicing butter)
7. Plastic wrap
8. Rolling pin
9. Round cutter or cup (7-8 cm in diameter)
10. Pot (large, for boiling)
11. Slotted spoon
12. Frying pan
13. Spoon (for stirring and placing filling)
14. Serving platter

FAQ

• What is powidl?Powidl is a thick, traditional Austrian plum butter made from a Plums, known for their rich flavor and deep purple color. buttery goodness of plum butter. In some parts of Austria, plum butter is known as “Plum Jam.” Cooking and using plum butter is not an entirely unusual practice in some parts of the United States, although it tends to be confined to kitchen folklore.
• Can I substitute powidl with another ingredient?If you cannot locate powidl, a thick plum jam or preserve can be used, although it will present a somewhat different texture and flavor.
• Is it necessary to use rum in the filling?Adding rum provides a subtle depth of flavor, but you can leave it out if you prefer this to be alcohol-free. Omitting it makes for a very tasty drink.
• Why is cold butter used in the dough?For a flaky texture, cold butter is essential in the dough. After baking, the tender lightness of the dough depends on it.
• What is the purpose of toasting breadcrumbs in butter?Browning breadcrumbs in butter yields crunchy little nuggets that add a contrasting texture to the endlessly soft dumplings. When you bite them, you get a crunch, then a buttery-flavored ugh (whatever that means) that prefaces the lengthy soft-not-really-undesirable springiness of the not-quite-pasta.
• Can I prepare the dough in advance?Indeed, it is possible to make the dough beforehand. Simply enclose it securely in plastic wrap and chill it in the refrigerator for as long as a day before you are ready to work with it.
• How should I store leftover powidltascherln?Any leftovers should be stored in an airtight container in the refrigerator. They’re good for up to 3 days. When you’re ready to serve them, reheat gently. That way, you’ll retain the best texture.

Homemade Austrian Powidltascherln Recipe Substitutions and Variations

You can replace the all-purpose flour with whole wheat flour if you want a nutty flavor, but the texture might be denser.
For the unsalted butter: Use margarine or a plant-based butter for a dairy-free version.
Honey or maple syrup: Granulated sugar may be replaced with an equal amount, but it necessitates a reduction in milk to counterbalance the extra liquid.
For milk at room temperature: Use any plant-based milk such as almond milk or oat milk for a dairy-free replacement.
Use prune jam or plum preserves if powidl is unavailable.

Pro Tips

1. Chill the Butter Make sure the butter is cold and diced right before mixing. This helps create a flaky texture in the dough. You can even put the diced butter in the freezer for a few minutes before using it.

2. Rest the Dough After forming the dough, let it rest in the refrigerator not only for 30 minutes but up to an hour if time permits. This resting period allows the gluten to relax, making the dough easier to roll out and reducing shrinkage when cooking.

3. Seal the Dumplings Properly When folding the dough circles, make sure to press the edges firmly to seal. You can use a little water on the edges to help them stick if needed. This ensures the filling stays inside during boiling.

4. Cook in Batches When boiling the dumplings, avoid overcrowding the pot. Cook them in small batches to prevent sticking and ensure even cooking. Stir gently to keep dumplings submerged and prevent sticking to the bottom.

5. Enhance the Breadcrumbs For extra flavor, try adding a pinch of cinnamon or nutmeg to the breadcrumbs while toasting them. This adds an aromatic element that complements the sweet filling.