Austrian Poppy Seed Fingers
An Austrian speciality.
We loved poppy seed fingers when we were little, we had them for lunch after a soup when we came home from school.
I still love them and so do our kids!
The dough is simply made out of potatoes. You roll them to „Schupfnudeln“ fingers. Let them simmer in salted water and then toss in butter and poppy seeds. Finished!
For poppy seed lovers!! Small or big!! 🙂
- 500 g potatoes (the type you use for mashed potatoes)
- a pinch of salt
- 3 egg yolks
- 200 g flour, coarse
- 40 g semolina
- 40 g butter, melted
- 80 g butter
- 120 g grounded poppy seed
- 60 g powdered sugar
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Peel the potatoes and cut in equal size. Boil in salted water.
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When cooked, mash potatoes and let to cool.
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Mix egg yolk to potatoes, add flour, semolina and melted butter. Knead to a dough.
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Roll to a 2 cm thick "rod".
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Cut in small equal pieces and roll each piece with the flat of your hand. The ends should be thinner.
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Bring a big pot of water (2 liter) with 1 tbsp of salt to boil. Put the fingers in the water and let them simmer until they float to the top. (about 3 minutes) Check hint below!!!
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Drain and spread on a tray.
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Melt butter in a pan and toss the fingers.
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Mix poppy seed and powdered sugar and spread on fingers. Toss and serve.
HINT
To avoid sticking, boil the fingers in two steps and also toss the fingers in butter and poppy seed in two steps.
You can serve with:
- apple puree
- stewed plums
Enjoy cooking!
Maggi & Family
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