Powidl is not just a funny word, it also tastes excellent in Austrian and Bohemian pastry cuisine. It is very popular for filling Germknödel (yeast dumplings), Buchteln (sweet yeast rolls), or Golatschen (pastries). But what is Powidl? And how do you make it yourself?
Making Powidl
Powidl is a puree made from plums. Unlike jam or marmalade, Powidl is made only by boiling down and without sugar or gelling agents. The plums can be fresh or dried. Powidl is cooked for hours until the desired sweetness and consistency are reached. It is best to harvest the fruit as late as possible, as they will have formed enough sugar to provide the sweetness.
Preserving Powidl
The firmer the Powidl, the longer it lasts. To soften it, boil it with a little water, a splash of rum, a cinnamon stick, and cloves – it tastes wonderful.
Read also: Make your own plum compote
Photo by Sabine, meinhaushalt.at
