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Recipe
See Ingredients

Potato Dumplings with Fruits

  1. Cook the potatoes with their skins, and once cool, peel and grate them on a fine grater. On a board knead a stiff dough from all the ingredients: flour, eggs, potatoes and salt.
  2. Roll out the dough soon so it does not get runny.
  3. Cut it into squares, put washed and drained piece of fruit into every piece and shape it as into a ball.
  4. Boil them in slightly salted  water for about 7 minutes until they float to the surface.
  5. Take them out but do not rinse them. Pour melted butter over the finished dumplings, and sprinkle topping – cream cheese with sugar, ground poppy seeds with sugar, ground nuts with sugar or fried breadcrumbs.

Method for the crumbly topping – streusel:

  1. Fry the breadcrumbs in a dry pan until pink.
  2. Sweeten the fried breadcrumbs with powdered sugar. You can also add minced or chopped walnuts to sprinkle over the still hot, buttered dumplings.

 

Source: Slovak Tourist Board

Recipe

Linz Tart

Anyone engaging in a serious search for the true origin of the Linzer Torte soon finds him or herself travelling between Egypt, Verona and Milwaukee in the American state of Wisconsin. The oldest recorded tart recipe in the world which was written down by a countess in Verona is to be found today in the monastery library in Admont and even became popular in America during the mid-19th century. A cake-maker who moved to Linz in 1822 used the recipe to create the “Linzer Masse”, which was the basis for the grandiose Linz tart. Today it is the culinary emblem of the capital city of Upper Austria.

For the dough

  • 400 g flour, semi-coarse
  • 4-5 pcs potatoes, boiled in their skins
  • ½ teaspoon of salt
  • 1 pc of egg
  • 80 g of breadcrumbs
  • 80 g of powdered sugar
  • 50 g of walnuts, ground
  • 120 g of butter, warmed up

Fruit

  • strawberries, cherries, apricots, plums (depending on the season)