Powidltascherl (plum pockets)

Roll out the potato dough to a thickness of about 5 mm, cut out circles the size of a dessert plate, and place in the middle one coffee spoon of plum spiced with rum, cinnamon and sugar.

Coat the edge of the dough with thinned egg, fold the edges over one another and close well using firm pressure. Boil the pockets lightly in salted water for approx. 6 minutes.

Remove pockets from the water, allow them to dry briefly, roll them in the butter-fried breadcrumbs and sprinkle on powdered sugar.

Tip: Serve with cinnamon cream sauce (sour cream with powdered sugar, cinnamon and a bit of rum stirred in).

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