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    Home / Austrian Kitchen / Powidltascherl

    Powidltascherl

    Sweet half-moon pockets of tender dough filled with powidl — dark, slow-cooked plum jam — and rolled in toasted buttered breadcrumbs, a taste of old Bohemian Austria.

    ⏱ 30 minPrep time
    🔥 20 minCook time
    🍽 4Servings
    🏷 Austrian KitchenCategory
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    Sweet half-moon pockets of tender dough filled with powidl — dark, slow-cooked plum jam — and rolled in toasted buttered breadcrumbs, a taste of old Bohemian Austria.

    Plum jam with a century of patience

    Powidl is no ordinary jam: true powidl is made from prunes cooked for hours until nearly black and thick enough to slice. Folded into these little pockets — Tascherl means ‘little bags’ — and rolled in sweet crumbs, they’re the dessert of Austrian grandmothers’ kitchens.

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    Step by stepInstructions

    1. Make the dough: mix the flour and salt, rub in the butter, add the egg, yolk, and water, and knead into a firm, smooth dough. Wrap and rest 30 minutes.
    2. Stir the powidl with the cinnamon and lemon zest.
    3. Roll the dough thin (about 1/8 inch) and cut into 3 1/2-inch rounds.
    4. Place a teaspoon of filling on each round, fold over, and press the edges firmly to seal, crimping with a fork.
    5. Bring a large pot of salted water to a gentle boil and cook the tascherl in batches 8-10 minutes, until they float and the dough is cooked through.
    6. Meanwhile, melt the butter in a skillet and toast the breadcrumbs with the sugar until golden. Toss the drained tascherl in the crumbs and serve warm, dusted with powdered sugar.

    💡 Chef tips & storage

    True powidl is thick and dark — if your plum jam is thin, simmer it down first so the pockets don't burst. Seal the edges firmly; a leaking tascherl loses its filling to the pot.

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    Recipe details

    Prep30 min
    Cook20 min
    Servings4
    CategoryAustrian Kitchen
    PublishedAugust 17, 2026
    Emily — the cook behind My Comfort Recipes

    Hi, I'm Emily 🧡

    Hi, I'm Emily — the cook behind My Comfort Recipes. Simple, tested comfort food for real weeknights, written down the way grandma would. Pull up a chair. More about me →

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