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Simply tasty – tasty and simple to make – “pofesen”
selfmade food from austria
Cuisine

Simply tasty – tasty and simple to make – “pofesen”

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!

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Pofesen recipe (traditional food for Salzburg)
Prep Time 15 minutes
Cook Time 10 minutes
Servings
persons
Ingredients
Prep Time 15 minutes
Cook Time 10 minutes
Servings
persons
Ingredients
Instructions
  1. Cut the milk bread into slices approx. 1.5 cm thick.
    Rezepte zum Nachkochen
  2. Spread the slices of bread with the plum jam and put them together to make a sandwich.
    Rezepte zum Nachkochen
  3. Now mix the eggs with the milk and 1 teaspoon of sugar to make the batter for our pofesen.
    Rezepte zum Nachkochen
  4. Meanwhile heat around 3 tablespoons of butter in a pan at a medium heat. You can use more or less butter as you wish.
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  5. Dip the pofesen sandwiches in the egg-milk batter mix so both sides are covered.
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  6. As soon as the butter is hot, fry the pofesen on each side for around 2 minutes until golden brown.
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  7. Tip - afterwards, lay on a piece of kitchen roll to soak up excess fat.
  8. To finish, place the pofesen on a plate and sprinkle with plenty of icing sugar and let them tickle your tastebuds.
    selfmade food from austria
  9. Best accompanied by a glass of cold milk
    Rezepte zum Nachkochen

Photo credits: Stefanie Mayr


My home with its beautiful nature gives me strength and fascinates me again and again. Whether winter or summer I am always drawn to the mountains.

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