Powidltascherln

Knead the sifted flour, eggs, salt, water and oil into an elastic dough, wrap in aluminum foil and let rest in the refrigerator for about half an hour.

Roll out the dough on a floured work surface to a thickness of about 2 mm using a rolling pin.

Cut the dough into squares, each about 8 to 10 cm long, place a dollop of the rum-mixed Powidl on each square and fold the squares together in the middle to form triangles.

Brush the edges with a little egg white, then press firmly together and round off with a pastry wheel if desired.

In a large saucepan, bring enough salted water to a boil, carefully place the Powidltascherl in it and cook on a low flame with slightly simmering water for about 8 minutes.

After draining, toss the Powidltascherln in brown butter and serve sprinkled with cinnamon and sugar.

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