First, drain the curd in a fine sieve. All ingredients should have the same (room) temperature.
Mix eggs, lemon zest and butter well. Add curd cheese and flour. Mix to form a dough. Chill the dough in the refrigerator for at least 1 hour.
In a large saucepan, bring salted water to a boil. Roll out the chilled dough on a floured surface to a thickness of half a centimeter. Cut out 8-10 cm circles and fill with the powidl jam.
Brush the edges of the dough with the egg yolk before closing. Fold like a ravioli and press well.
Put them in the boiling water and immediately reduce the temperature. Let stand below boiling point for 7 minutes. Remove from the water and place in the breadcrumbs with as little water as possible.
Sprinkle with enough powdered sugar. Serve lukewarm with dried fruit and vanilla sauce.
Preparation Tip:
Sprinkle the Powidltascherl with chopped nuts. So there is still something crunchy-nutty.
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