Austrian Desserts: Pofesen

Ingredients (per person)

4 pieces of sliced bread (as for toast or white bread)
beaten egg in a plate
Powidel (a kind of very dense plum jam with some rum)
Icing sugar and cinnamon

What Pofesen are

Pofesen are a classic of Austrian dessert cuisine and a variation of a meal that you find in similar forms all over Europe. The local touch is achived through "Powidl". This is essentially plums that are boiled down to a dark-brown, dense and smooth jam, sometimes spiked with a dash of rum. Powidl is very aromatic and slightly acidic. Pofesen were traditionally also a way to get rid of left-over bread without wasting any.

How to prepare Pofesen

Making Pofesen is an easy task: Beat the egg on a plate. Spread the Powidl jam on one slice of bread, sandwich it with another one and dip it on both sides into the beaten egg. Melt butter in a frying pan and fry the Pofesen on both sides until golden. Serve with icing sugar and cinnamon on top.

More Austrian Recipes

Cooking Measures Conversion Tool

Desserts & Sweet Meals: Kaiserschmarrn - Topfenpalatschinken pancakes - Topfengrießknödel - Potato dough for Mohn- and Nussnudeln - Pofesen - Apple Strudel - Topfenschmarrn - Topfenstrudel - Wuchteln - Germknödel - Reisauflauf - Salzburger Nockerl

Cakes & Tarts: Altwiener Topfentorte - Biscuit Dough - Brandteigkrapferl - Marmorgugelhupf - Linzertorte - Malakowtorte - Metternichtorte - Sachertorte - Zwetschkenkuchen

Christmas Cookies: Hamburger Schnitten - Haselnuss Makronen - Ploberger Schnitten - Lebkuchen - Mürbe Doppelte - Früchtelebkuchen - Rumkugeln - Vanillekipferl - Kokosbusserl

Converting Kitchen Measures: US vs. Metric

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