Baked Waldviertel Poppy Seed Potato Pockets | Filled with Powidl

Cook the floury potatoes in their skins until soft, either the day before or well in advance, peel while still warm, and press through a potato ricer. Allow to cool completely.

On a floured work surface, quickly knead the cooled riced potatoes with plain wheat flour, ground Waldviertel poppy seeds, room-temperature butter, egg yolk, fine granulated sugar, a little finely grated lemon zest, and a pinch of salt into a smooth potato dough. Do not knead for too long so that the dough does not become sticky.

Roll out the dough on a lightly floured work surface to a thickness of approx. 4 to 5 mm. Cut out circles (approx. 8–10 cm in diameter) using a round cookie cutter or a glass.