Plum Jam Turnovers

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Powidltascherl (Plum jam turnovers)


  • 300 ml (0,5 pt) milk
  • 2 tbsps butter
  • 150 g ( 1 3/8 cup) flour (fine)
  • 2 egg yolks
  • 1 pinch salt
  • flour (for the work surface)
  • 150 g (2/3 cup) plum jam (with 2 cl (0,03 pt) rum or plum schnapps, stirred)
  • icing sugar

For the butter crumbs:

  • 100 g (1/2 cup) butter
  • 100 g (1 cup) breadcrumbs
  • 50 g (1/4 cup) walnuts (ground)
  • 1 pinch cinnamon
  • 2 tbsp sugar
  • 1 tbsp vanilla sugar


Boil the milk with the butter and a pinch of salt. On low heat, stir in the flour and keep stirring until a very smooth batter is formed. Transfer into a mixing bowl and quickly mix in the egg yolks. Place the dough on a floured bread board and allow to cool. Dust the dough with flour and roll out to about 2mm thick on a floured surface. With a round cutter, cut 12 shapes about 8 cm in diameter and brush the edges with water. Spoon small portions of the rum-plum jam mixture a little off-center of the dough cuts. Fold over from the sides without jam and firmly press the edges together.
Boil some water with salt and place the turnovers in the water. Simmer on low heat for about 5 minutes. Meanwhile, melt the butter for the butter crumbs in a pan and fry the crumbs, nuts, vanilla and sugar until golden brown. Remove the turnovers from the water with a draining spoon and let drain. Toss them in the butter crumbs. Serve the turnovers sprinkled with sugar.


Plum turnovers can be frozen and prepared by being boiled in bubbling hot water when needed.

Enjoy with:
plum sauce and sweet wine

Recipe is taken from:

Christoph Wagner/Alexandra Winkler
The New Sacher Cookbook
ISBN: 978-3-85431-380-9
Pichler Verlag

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