Austria, and the alpine region in particular, is well-known for its delicious cakes and sweet dishes. Kaiserschmarren, Sachertorte or Guglhupf – my mouth is watering, just writing about them. Today I’ll show you how to prepare the unbelievably tasty pofesen. The best thing about these sweet snacks is they are easy to make and taste absolutely heavenly!
Many traditional dishes in the alpine region originated in a period in time where poverty and hunger was order of the day for farming families. Pofesen included – as it was the perfect way to use up leftover, stale bread. Plus boiling up fruit, which was plentiful in the fruit orchards, didn’t require any expensive ingredients such as sugar.
To start with, the mainstay of the pofesen is jam. Here in Pongau, pofesen are traditionally made with plum jam. You could, however, use any other type of jam.
So, let’s get cracking!
Photo credits: Stefanie Mayr