Powidltaschen – a bohemian delicacy

Our maternal grandparents grew up in Bohemia – a historical state territory in the western part of Czech Republic. Therefore in our family the bohemian cuisine plays quite a big role. Roasted pork, dumplings, goulash, sauerkraut… All these delicious meals are typical bohemian and have been cooked many, many times in our family.

My personal favourite? Definitely the goulash…When days are getting colder I will show you how to cook a really nice pepper goulash!

But there are also many famous bohemian sweet dishes. Katja wrote about Powidl the other day, remember? I was lucky that my mother also brought me a few glasses of her homemade powidl and I decided to prepare Powidltaschen with it. By the way, the bohemian cuisine is closely related to the Austrian cuisine, so you might recognise some similarities. “Powidltascherl” are very famous in Austria and Hubert also felt a little bit like home when I made them 🙂

Powidltaschen

Powidltaschen

What are Powidltaschen? Powidltaschen are made out of a potato dough and are shaped like raviolis. They are filled with powidl, a plum puree which recipe you can read here. The texture of the dough is similar to a dumpling dough, together with the sourish powidl and the sweetness of the cinnamon sugar it makes an exquisite dessert or sweet main dish.

Ingredients

  • 200 gr flour
  • 500 gr boiled potatoes
  • 150 gr Powidl (plum puree)
  • 2 eggs
  • 100 gr butter
  • salt
  • cinnamon and sugar

 

Powidltaschen

  1. Peel the boiled potatoes and mash them
  2. Add the flower, a dash of salt, one egg and the egg yolk of the other egg to the potatoes and mix everything well until you have a nice dough
  3. Roll out the dough on on a floured surface, about 0.5 cm thick
  4. Cut out about 10 cm round circles and place 1 tsp of powidl on it
  5. Brush some egg white on half of the circle
  6. Fold one side over the other
  7. Boil for about 5 mins
  8. Toss the Powidltaschen in a hot pan with melted butter
  9. Spread some cinnmaon and sugar over the Powidltaschen and enjoy while still hot

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