Austria, and the alpine region in particular, is well-known for its delicious cakes and sweet dishes. Kaiserschmarren, Sachertorte or Guglhupf – my mouth is watering, just writing about them. Today I’ll show you how to prepare the unbelievably tasty pofesen. The best thing about these sweet snacks is they are easy to make and taste absolutely heavenly! Many traditional dishes in the alpine region originated in a period in time where poverty and hunger was order of the day for farming families. Pofesen included – as it was the perfect way to use up leftover, stale bread. Plus boiling up fruit, which was plentiful in the fruit orchards, didn’t require any expensive ingredients such as sugar.To start with, the mainstay of the pofesen is jam. Here in Pongau, pofesen are traditionally made with plum jam. You could, however, use any other type of jam.So, let’s get cracking!
Cut the milk bread into slices approx. 1.5 cm wide.
Then spread the slices with the powidl jam and fold two slices together to form a sandwich.
Now mix the eggs with the milk and 1 tsp sugar. This is the batter for our poofs.
Meanwhile, heat a frying pan with about 3 tablespoons of butter over medium-high heat. You can also use more or less butter, depending on your preference.
Now dip the puff pastry into the egg and milk mixture so that each side is covered with the batter.
When the butter is hot, fry the potatoes in it for about 2 minutes on each side until golden brown.
Tip: Place on a paper towel to allow the fat to drip off.
Finally, dust the poofs on the plate with plenty of icing sugar and just let it taste good.