Sweet »Pofesen«
Crispy pofesen with powdered milk filling and cinnamon-sugar – a touch of Austrian pastry culture.
Country:
Austria
As:
Dessert
Preparation:
30 min
Persons
2
Introduction
About the Sweet »Pofesen«
What once began as a simple use of leftovers in peasant kitchens is now an integral part of Austrian pastry culture: Pofese. Baked until crispy on the outside, filled with Powidl on the inside and surrounded by the scent of cinnamon, it is reminiscent of those sweet slices of bread that were described as »poor knights« in the 14th century »Buch von guter Speise« (»Book of Good Food«).
The name »Pofesen« probably has its origins in the shape of this dessert, as they are said to be reminiscent of knights’ shields from Pavia in Lombardy. Although they can be served all year round, in many regions, especially in the Salzkammergut, they are considered a traditional Lenten dish for Good Friday.
Today, sweet Pofesen are no longer just simple home cooking, but a nostalgic delicacy that can be found in Austria’s mountain huts as well as in old recipe books and in memories of grandmother’s kitchen.
Introduction
About the Sweet »Pofesen«
What once began as a simple use of leftovers in peasant kitchens is now an integral part of Austrian pastry culture: Pofese. Baked until crispy on the outside, filled with Powidl on the inside and surrounded by the scent of cinnamon, it is reminiscent of those sweet slices of bread that were described as »poor knights« in the 14th century »Buch von guter Speise« (»Book of Good Food«).
The name »Pofesen« probably has its origins in the shape of this dessert, as they are said to be reminiscent of knights’ shields from Pavia in Lombardy. Although they can be served all year round, in many regions, especially in the Salzkammergut, they are considered a traditional Lenten dish for Good Friday.
Today, sweet Pofesen are no longer just simple home cooking, but a nostalgic delicacy that can be found in Austria’s mountain huts as well as in old recipe books and in memories of grandmother’s kitchen.
Ingredients
- 4 rolls or 1/2 white bread roll
- 1/2 l milk
- 1/4 kg powdered milk
- 2 eggs
- sugar
- cinnamon
Step by step instructions
Step 1
Remove the crusts from the rolls, cut them in half and hollow them out a little with a knife so that you can fill them with Powidl. Cut the slices of white bread 1/2 cm thick, spread them with Powidl and fold them up.
Step 2
Mix the milk with the sugar and cinnamon. Whisk the eggs in a separate container.
Step 3
Dip the pofesen briefly in the cold milk, turn in the egg and fry in hot fat until golden brown.
Step 4
Sprinkle with a cinnamon and sugar mixture before serving.
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