A classic Austrian dish (introduced long ago via Bohemia), Powidltascherln are the culinary equivalent of puffy little clouds in an endlessly blue summer sky. Yes, they are that good!

Pate choux is rolled, cut, and filled with Powidl, a concentrated, thick plum jam with a deep flavor. The filled “Tascherln” (Austrian for little pockets) are then simmered in water, and eventually coated in bread crumbs (made from traditional Semmeln), which are slightly roasted with butter and flavored with vanilla, sugar, and cinnamon. All topped off with a light dusting of sugar and a small side of Zwetschkenroester, Austrian style plum compote.

The end result is divine – the rich Powidl is encased by the softest dough, which contrasts nicely with the buttery crunchy breadcrumbs and their exquisite hint of vanilla and cinnamon. Comfort food at its best.