Sweet viennese dumplings "Powidltascherl" and "Topfentascherl"
Intermediate
55min
Zutaten
dough
1
kg
cooked floury potatoes
1 egg
40
g
semolina
220
g
flour
60
g
butter
1
g
salt
Füllung
100
g
Powidl - Plum jam
1
tablespoon of
rum
½
coffeespoon
cinnamon
150
g
curd cheese
1 egg
½
tablespoon of
custard powder
1
coffeespoon
vanilla sugar
50
g
crystal sugar
Butterbrösel
2
tablespoons of
sunflower oil
40
g
butter
100
g
breadcrumbs
50
g
icing sugar to sprikle
Teig halbe Menge
500
g
cooked floury potatoes
1 egg
30
g
semolina
30
g
butter
1
pinch
salt
130
g
flour
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