{"id":3951,"date":"2026-07-22T17:07:23","date_gmt":"2026-07-22T17:07:23","guid":{"rendered":"https:\/\/travelshelper.com\/sr\/svet-hrane\/austrijska-nacionalna-jela\/powidltascherl\/"},"modified":"2026-07-22T17:07:23","modified_gmt":"2026-07-22T17:07:23","slug":"powidltascherl","status":"publish","type":"tsh_food","link":"https:\/\/travelshelper.com\/sr\/svet-hrane\/austrijska-nacionalna-jela\/powidltascherl\/","title":{"rendered":"Powidltascherl"},"content":{"rendered":"\n<style>\n#recipe-sr-powidltascherl{\n  --gj-bg:#F6F5F1;--gj-card:#FFFFFF;--gj-ink:#181A1B;--gj-ink-2:#5C6063;\n  --gj-amber:#B07E2B;--gj-amber-2:#8F6318;--gj-amber-soft:#F1E7D2;\n  --gj-slate:#2B3A42;--gj-slate-deep:#1F2B32;--gj-line:#E5E3DB;--gj-line-2:#D6D3C8;--gj-r:14px;\n  font-family:'Barlow',-apple-system,'Segoe UI',sans-serif;font-weight:400;color:var(--gj-ink);\n  background:var(--gj-bg);max-width:1040px;margin:0 auto;padding:52px 24px 60px;\n  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#recipe-sr-powidltascherl .gj-prose p{break-inside:avoid;margin-bottom:14px}\n}\n@media (max-width:600px){\n  #recipe-sr-powidltascherl .gj-rail-track{grid-template-columns:1fr;gap:16px}\n  #recipe-sr-powidltascherl .gj-rail-track::before{top:6px;bottom:6px;left:7px;right:auto;width:1px;height:auto}\n  #recipe-sr-powidltascherl .gj-nutri-row div:nth-last-child(-n+2){border-bottom:none}\n}\n@media print{\n  #recipe-sr-powidltascherl{max-width:100%;padding:0;background:#fff;color:#000;font-size:11.5pt;line-height:1.5;content-visibility:visible}\n  #recipe-sr-powidltascherl .gj-hero,#recipe-sr-powidltascherl .gj-cap,#recipe-sr-powidltascherl .gj-eyebrow i{display:none}\n  #recipe-sr-powidltascherl .gj-eyebrow,#recipe-sr-powidltascherl .gj-h1 .gj-serif,#recipe-sr-powidltascherl .gj-sec .gj-serif,#recipe-sr-powidltascherl .gj-steps>li::before,#recipe-sr-powidltascherl .gj-intro p:first-of-type::first-letter,#recipe-sr-powidltascherl .gj-stage{color:#000}\n  #recipe-sr-powidltascherl .gj-h1{font-size:22pt;margin-bottom:10px}\n  #recipe-sr-powidltascherl .gj-sec::after,#recipe-sr-powidltascherl .gj-stage::after,#recipe-sr-powidltascherl .gj-prose h3::before{background:#999}\n  #recipe-sr-powidltascherl .gj-pull{border-left-color:#000;color:#000}\n  #recipe-sr-powidltascherl .gj-rail,#recipe-sr-powidltascherl .gj-close{background:#fff;color:#000;border:1px solid #999;-webkit-print-color-adjust:exact;print-color-adjust:exact}\n  #recipe-sr-powidltascherl .gj-rail-t,#recipe-sr-powidltascherl .gj-rail-stop b,#recipe-sr-powidltascherl .gj-close .gj-serif{color:#000}\n  #recipe-sr-powidltascherl .gj-rail-stop span,#recipe-sr-powidltascherl .gj-rail-sum,#recipe-sr-powidltascherl .gj-close p{color:#222}\n  #recipe-sr-powidltascherl .gj-rail-sum{border-top-color:#ccc}\n  #recipe-sr-powidltascherl .gj-rail-track::before{background:#999}\n  #recipe-sr-powidltascherl .gj-rail-stop::before{border-color:#666;background:#fff}\n  #recipe-sr-powidltascherl .gj-ing-note{background:#fff;border:1px solid #ccc;color:#000}\n  #recipe-sr-powidltascherl .gj-ing-group,#recipe-sr-powidltascherl .gj-steps>li,#recipe-sr-powidltascherl .gj-rail,#recipe-sr-powidltascherl .gj-close,#recipe-sr-powidltascherl .gj-nutri-row,#recipe-sr-powidltascherl .gj-fact{break-inside:avoid}\n  #recipe-sr-powidltascherl .gj-sec h2,#recipe-sr-powidltascherl .gj-stage{break-after:avoid}\n  #recipe-sr-powidltascherl .gj-close::after{content:\"travelshelper.com\";display:block;margin-top:12px;font-size:9pt;letter-spacing:.05em;color:#666}\n}\n<\/style>\n<article id=\"recipe-sr-powidltascherl\" lang=\"sr\">\n\n  <p class=\"gj-eyebrow\">Austrijska kuhinja <i>\u00b7<\/i> Recept <i>\u00b7<\/i> Austrija<\/p>\n\n  <h2 class=\"gj-h1\"><b>Powidltascherl<\/b> od krompirovog testa <span class=\"gj-serif\">sa gustim pekmezom od \u0161ljiva<\/span><\/h2>\n\n  <p class=\"gj-sub\">Austrijske Powidltascherl ta\u0161nice od mekog krompirovog testa, punjene gustim pekmezom od \u0161ljiva i zavr\u0161ene prepe\u010denim mrvicama, orasima i \u0161e\u0107erom.<\/p>\n\n  <div class=\"gj-facts\">\n    <p class=\"gj-facts-top\">\n      <span><i>Kategorija:<\/i> <b>Slatke knedle<\/b><\/span>\n      <span class=\"gj-sep\">\/<\/span>\n      <span><i>Kuhinja:<\/i> <b>Austrijska<\/b><\/span>\n      <span class=\"gj-sep\">\/<\/span>\n      <span><i>Te\u017eina:<\/i> <b>Srednje<\/b><\/span>\n      <span class=\"gj-sep\">\/<\/span>\n      <span><i>Odmor ili hla\u0111enje:<\/i> <b>1 h<\/b><\/span>\n      <span class=\"gj-sep\">\/<\/span>\n      <span><i>Ukupno:<\/i> <b>2 h 15 min<\/b><\/span>\n    <\/p>\n    <div class=\"gj-facts-grid\">\n      <div class=\"gj-fact\"><span class=\"gj-fact-ic\" aria-hidden=\"true\"><svg viewBox=\"0 0 24 24\" fill=\"none\" stroke=\"currentColor\" stroke-width=\"1.6\" stroke-linecap=\"round\" stroke-linejoin=\"round\"><path d=\"M3 18h18\"\/><path d=\"M4.5 18a7.5 7.5 0 0 1 15 0\"\/><path d=\"M12 6.7V5.4\"\/><circle cx=\"12\" cy=\"4.4\" r=\"1\" fill=\"currentColor\" stroke=\"none\"\/><\/svg><\/span><span class=\"gj-fact-l\">Koli\u010dina<\/span><span class=\"gj-fact-v\">12 ta\u0161nica \/ 6 porcija<\/span><\/div>\n      <div class=\"gj-fact\"><span class=\"gj-fact-ic\" aria-hidden=\"true\"><svg viewBox=\"0 0 24 24\" fill=\"none\" stroke=\"currentColor\" stroke-width=\"1.6\" stroke-linecap=\"round\" stroke-linejoin=\"round\"><circle cx=\"12\" cy=\"13.5\" r=\"7\"\/><path d=\"M12 10v3.5l2.5 1.5\"\/><path d=\"M7 3.6 4.4 6\"\/><path d=\"M17 3.6 19.6 6\"\/><\/svg><\/span><span class=\"gj-fact-l\">Priprema<\/span><span class=\"gj-fact-v\">50 min<\/span><\/div>\n      <div class=\"gj-fact\"><span class=\"gj-fact-ic\" aria-hidden=\"true\"><svg viewBox=\"0 0 24 24\" fill=\"none\" stroke=\"currentColor\" stroke-width=\"1.6\" stroke-linecap=\"round\" stroke-linejoin=\"round\"><path d=\"M4 11h16\"\/><path d=\"M5.5 11v5.5A2.5 2.5 0 0 0 8 19h8a2.5 2.5 0 0 0 2.5-2.5V11\"\/><path d=\"M9.2 4.2c-.6.8-.6 1.7 0 2.6\"\/><path d=\"M12 3.6c-.6.8-.6 1.7 0 2.6\"\/><path d=\"M14.8 4.2c-.6.8-.6 1.7 0 2.6\"\/><\/svg><\/span><span class=\"gj-fact-l\">Kuvanje<\/span><span class=\"gj-fact-v\">25 min<\/span><\/div>\n      <div class=\"gj-fact\"><span class=\"gj-fact-ic\" aria-hidden=\"true\"><svg viewBox=\"0 0 24 24\" fill=\"none\" stroke=\"currentColor\" stroke-width=\"1.6\" stroke-linecap=\"round\" stroke-linejoin=\"round\"><path d=\"M12 3c1.1 3 4 4.6 4 8.2A4 4 0 0 1 8 11.2c0-1.4.5-2.4 1.3-3.2C10 9.4 11 8 12 3z\"\/><\/svg><\/span><span class=\"gj-fact-l\">Kalorije<\/span><span class=\"gj-fact-v\">\u2248 470 kcal<\/span><\/div>\n    <\/div>\n  <\/div>\n\n  <figure class=\"gj-hero\">\n    <img loading=\"lazy\" src=\"https:\/\/travel-helper.b-cdn.net\/wp-media-folder-travel-s-helper\/wp-content\/uploads\/2026\/07\/Powidltascherl-3.webp\" alt=\"Powidltascherl ta\u0161nice sa pekmezom od \u0161ljiva, orasima i \u0161e\u0107erom u prahu\" width=\"1600\" height=\"900\" loading=\"lazy\" decoding=\"async\">\n  <\/figure>\n  <p class=\"gj-cap\">Gusti powidl ostaje u sredini bez curenja kada je testo ravnomerno razvaljano, a rub \u010dist i \u010dvrsto pritisnut.<\/p>\n\n  <div class=\"gj-sec\"><span class=\"gj-serif\">I.<\/span><h2>Tanka krompirova opna oko tamnog pekmeza od \u0161ljiva<\/h2><\/div>\n  <div class=\"gj-intro\">\n    <p>Powidltascherl su kuvane ta\u0161nice punjene powidlom, veoma gustim pekmezom od \u0161ljiva koji se dugo kuva bez velike koli\u010dine dodatog \u0161e\u0107era. U austrijskoj kuhinji pojavljuju se kao desert ili slatko glavno jelo, naro\u010dito uz puter mrvice, mlevene orahe i \u0161e\u0107er u prahu. Njihov oblik podse\u0107a na mali polumesec. Prava vrednost recepta le\u017ei u tankom krompirovom testu koje dr\u017ei punjenje, ali ne preuzima ukus \u0161ljive.<\/p>\n    <p>Krompir treba da bude bra\u0161nast, kuvan u ljusci i potpuno ohla\u0111en. Vru\u0107 krompir tra\u017ei vi\u0161e bra\u0161na, a takvo testo posle kuvanja postaje zbijeno. Ljuska spre\u010dava upijanje vi\u0161ka vode; nakon ce\u0111enja krompir se kratko prosu\u0161i u toploj \u0161erpi, olju\u0161ti i protisne dok je jo\u0161 mlak. Zatim se rasporedi u tankom sloju i hladi. Dovoljno suv krompir dozvoljava da bra\u0161no ostane umereno, a testo meko.<\/p>\n    <p class=\"gj-pull\">Suv krompir i gust powidl va\u017eniji su od dodatnog bra\u0161na; oba sastojka \u010duvaju tanak, zatvoren rub.<\/p>\n    <p>Powidl nije isto \u0161to i redak d\u017eem. Punjenje mora da stoji na ka\u0161i\u010dici i ne \u0161iri se po testu. Ako je raspolo\u017eivi pekmez mekan, kratko se kuva na tihoj vatri uz me\u0161anje i potpuno hladi. Mala koli\u010dina cimeta, ruma i limunove kore dopunjuje \u0161ljivu; rum mo\u017ee da se izostavi bez promene strukture. Punjenje se dozira skromno, jer prepunjena ta\u0161nica te\u0161ko zatvara rub i puca u vodi.<\/p>\n    <p>Testo se mesi kratko, tek dok se krompir, bra\u0161no, skrob, \u017eumance i puter ne pove\u017eu. Dugo me\u0161enje razvija gluten i osloba\u0111a dodatnu vlagu iz krompira. Razvaljuje se na oko 4 mm, a krugovi se seku ujedna\u010deno. Rub mora ostati bez pekmeza. Preklapa se preko punjenja, vazduh se istiskuje od sredine ka krajevima, pa se spoj pritiska prstima i po potrebi vilju\u0161kom.<\/p>\n    <p>Ta\u0161nice se kuvaju u \u0161irokoj posudi, u vodi koja blago struji. Kada isplivaju, potrebno im je jo\u0161 nekoliko minuta da se krompirovo testo skuva do sredine. Puter mrvice pripremaju se odvojeno i dr\u017ee tople. Kuvane ta\u0161nice kratko se cede, pa odmah prelaze u mrvice; vla\u017ena povr\u0161ina prihvata tanak sloj bez natapanja. Poslu\u017euju se tople, sa malo \u0161e\u0107era u prahu, dok punjenje ostaje gusto i vo\u0107no.<\/p>\n    <p>Debljina testa proverava se ve\u0107 pri prvom krugu. Ako je sredina deblja od ruba, ta\u0161nica \u0107e imati te\u017eak nabor; ako je rub suvi\u0161e tanak, otvori\u0107e se u vodi. Oklagija treba da pravi ravnomeran list, a krug se posle se\u010denja ne raste\u017ee rukama. Ostatak testa skuplja se samo jednom, po\u0161to ponovno razvla\u010denje pove\u0107ava \u010dvrstinu. Poslednji komadi zato mogu biti ne\u0161to manji, ali ne dobijaju dodatno bra\u0161no bez potrebe.<\/p>\n    <p>Voda se priprema pre nego \u0161to su sve ta\u0161nice gotove, ali ne sme sna\u017eno da klju\u010da dok \u010dekaju. Napunjeno krompirovo testo postaje lepljivo ako dugo stoji na pobra\u0161njenoj dasci. Ta\u0161nice se spu\u0161taju u dve ture odmah nakon zatvaranja. \u0160upljikava ka\u0161ika prolazi ispod svake posle prvog minuta da se proveri da nije prionula za dno, zatim se posuda ostavlja mirna do isplivavanja.<\/p>\n    <p>Krompirovo testo ne \u010deka dobro. \u010cim se spoji sa bra\u0161nom, vlaga postepeno menja njegovu lepljivost, pa se razvaljivanje, punjenje i kuvanje organizuju bez dugih pauza. Powidl se zato priprema ranije, pleh za gotove ta\u0161nice posipa bra\u0161nom, a voda zagreva pre nego \u0161to prvi krug testa bude ise\u010den.<\/p>\n    <p>Gotove ta\u0161nice ne stoje potopljene u vodi.<\/p>\n  <\/div>\n\n  <div class=\"gj-rail\">\n    <p class=\"gj-rail-t\">Od ohla\u0111enog krompira do punjene ta\u0161nice<\/p>\n    <div class=\"gj-rail-track\">\n      <div class=\"gj-rail-stop\"><b>0:00<\/b><span>Krompir se kuva u ljusci, prosu\u0161uje i hladi u tankom sloju.<\/span><\/div>\n      <div class=\"gj-rail-stop\"><b>0:45<\/b><span>Powidl se za\u010dinjava, a krompirovo testo kratko povezuje.<\/span><\/div>\n      <div class=\"gj-rail-stop\"><b>1:10<\/b><span>Krugovi se pune, zatvaraju i proveravaju du\u017e celog ruba.<\/span><\/div>\n      <div class=\"gj-rail-stop\"><b>1:35<\/b><span>Ta\u0161nice tiho kuvaju, zatim prelaze pravo u tople puter mrvice.<\/span><\/div>\n    <\/div>\n    <p class=\"gj-rail-sum\"><b>Recept ukratko.<\/b> Bra\u0161nasti krompir kuva se u ljusci, prosu\u0161uje, protisne i potpuno hladi. Spaja se sa bra\u0161nom, skrobom, \u017eumancetom, puterom, solju i muskatnim ora\u0161\u010di\u0107em. Testo se razvaljuje na 4 mm i se\u010de na krugove. Gust pekmez od \u0161ljiva me\u0161a se sa cimetom, limunovom korom i rumom, pa se zatvara u polumesece. Ta\u0161nice se kuvaju u blago klju\u010daloj vodi oko osam minuta, dok ne isplivaju i testo ne bude skuvano. Zavr\u0161avaju se u zlatnim prezlama sa puterom i orasima, pa posipaju \u0161e\u0107erom u prahu. \u010cist rub bez punjenja spre\u010dava otvaranje, a ta\u0161nice se kuvaju odmah po oblikovanju da krompirovo testo ne postane lepljivo.<\/p>\n  <\/div>\n\n  <div class=\"gj-ing-wrap\">\n    <div class=\"gj-sec\"><span class=\"gj-serif\">II.<\/span><h2>Sastojci<\/h2><\/div>\n    <div class=\"gj-ing-grid\">\n      <div class=\"gj-ing-group\">\n        <h3>Za krompirovo testo<\/h3>\n        <ul>\n          <li><b>700 g bra\u0161nastog krompira<\/b> \u2014 <em>kuvan u ljusci<\/em><\/li>\n          <li><b>180 g glatkog p\u0161eni\u010dnog bra\u0161na<\/b> \u2014 <em>plus malo za rad<\/em><\/li>\n          <li><b>40 g krompirovog skroba<\/b> \u2014 <em>za stabilno testo<\/em><\/li>\n          <li><b>1 \u017eumance<\/b> \u2014 <em>hladno<\/em><\/li>\n          <li><b>30 g neslanog putera<\/b> \u2014 <em>otopljen i prohla\u0111en<\/em><\/li>\n          <li><b>1\/4 ka\u0161i\u010dice muskatnog ora\u0161\u010di\u0107a<\/b> \u2014 <em>sve\u017ee narendan<\/em><\/li>\n          <li><b>5 g fine soli<\/b> \u2014 <em>deo u testo, deo u vodu<\/em><\/li>\n        <\/ul>\n      <\/div>\n      <div class=\"gj-ing-col\">\n      <div class=\"gj-ing-group\">\n        <h3>Za punjenje<\/h3>\n        <ul>\n          <li><b>300 g gustog pekmeza od \u0161ljiva<\/b> \u2014 <em>powidl teksture<\/em><\/li>\n          <li><b>1\/2 ka\u0161i\u010dice mlevenog cimeta<\/b> \u2014 <em>za punjenje<\/em><\/li>\n          <li><b>1 ka\u0161i\u010dica rendane limunove kore<\/b> \u2014 <em>samo \u017euti deo<\/em><\/li>\n          <li><b>1 ka\u0161ika tamnog ruma<\/b> \u2014 <em>po \u017eelji, mo\u017ee da se izostavi<\/em><\/li>\n        <\/ul>\n      <\/div>\n      <div class=\"gj-ing-group\">\n        <h3>Za puter mrvice<\/h3>\n        <ul>\n          <li><b>100 g neslanog putera<\/b> \u2014 <em>za pr\u017eenje mrvica<\/em><\/li>\n          <li><b>150 g finih prezli<\/b> \u2014 <em>bez za\u010dina<\/em><\/li>\n          <li><b>60 g mlevenih oraha<\/b> \u2014 <em>blago tostirani<\/em><\/li>\n          <li><b>40 g kristal \u0161e\u0107era<\/b> \u2014 <em>ume\u0161ati van jake vatre<\/em><\/li>\n          <li><b>20 g \u0161e\u0107era u prahu<\/b> \u2014 <em>za serviranje<\/em><\/li>\n        <\/ul>\n      <\/div>\n        <div class=\"gj-ing-note\"><b>Alergeni i zamene.<\/b> Alergeni su gluten, mleko, jaja i orasi. Rum je opcioni alkoholni sastojak i mo\u017ee potpuno da se izostavi. Pekmez mora biti vrlo gust; redak d\u017eem se pre upotrebe redukuje i hladi.<\/div>\n      <\/div>\n    <\/div>\n  <\/div>\n\n  <div class=\"gj-steps-wrap\">\n    <div class=\"gj-sec\"><span class=\"gj-serif\">III.<\/span><h2>Priprema, korak po korak<\/h2><\/div>\n    <p class=\"gj-stage\">Krompir i punjenje<\/p>\n    <ol class=\"gj-steps\">\n      <li><div>\n        <p class=\"gj-step-t\">Skuvajte krompir<\/p>\n        <p class=\"gj-step-x\">Krompir kuvajte u ljusci 25\u201330 minuta, dok tanak no\u017e ne prolazi bez otpora. Ocedite, vratite minut u toplu \u0161erpu, olju\u0161tite i protisnite.<\/p>\n      <\/div><\/li>\n      <li><div>\n        <p class=\"gj-step-t\">Ohladite krompir<\/p>\n        <p class=\"gj-step-x\">Protisnut krompir rasporedite u tankom sloju i ostavite 30 minuta, dok se potpuno ne ohladi i povr\u0161ina ne bude suva.<\/p>\n      <\/div><\/li>\n      <li><div>\n        <p class=\"gj-step-t\">Pripremite powidl<\/p>\n        <p class=\"gj-step-x\">Pekmez pome\u0161ajte sa cimetom, limunovom korom i rumom. Ako ne dr\u017ei oblik na ka\u0161i\u010dici, kuvajte ga nekoliko minuta i potpuno ohladite.<\/p>\n      <\/div><\/li>\n    <\/ol>\n    <p class=\"gj-stage\">Testo i oblikovanje<\/p>\n    <ol class=\"gj-steps\">\n      <li><div>\n        <p class=\"gj-step-t\">Pove\u017eite testo<\/p>\n        <p class=\"gj-step-x\">Krompiru dodajte 160 g bra\u0161na, skrob, \u017eumance, puter, muskatni ora\u0161\u010di\u0107 i 3 g soli. Kratko umesite; preostalo bra\u0161no dodajte samo ako se masa veoma lepi.<\/p>\n      <\/div><\/li>\n      <li><div>\n        <p class=\"gj-step-t\">Razvaljajte i secite<\/p>\n        <p class=\"gj-step-x\">Testo razvaljajte na pobra\u0161njenoj povr\u0161ini na oko 4 mm. Isecite 12 krugova pre\u010dnika 9\u201310 cm.<\/p>\n      <\/div><\/li>\n      <li><div>\n        <p class=\"gj-step-t\">Napunite ta\u0161nice<\/p>\n        <p class=\"gj-step-x\">Na sredinu svakog kruga stavite ravnu ka\u0161i\u010dicu punjenja. Preklopite u polumesec, istisnite vazduh i \u010dvrsto pritisnite \u010dist rub.<\/p>\n      <\/div><\/li>\n    <\/ol>\n    <p class=\"gj-stage\">Kuvanje i zavr\u0161etak<\/p>\n    <ol class=\"gj-steps\">\n      <li><div>\n        <p class=\"gj-step-t\">Pripremite mrvice<\/p>\n        <p class=\"gj-step-x\">Puter otopite u \u0161irokom tiganju, dodajte prezle i me\u0161ajte 5\u20136 minuta do zlatne boje. Sklonite sa vatre, pa ume\u0161ajte orahe i kristal \u0161e\u0107er.<\/p>\n      <\/div><\/li>\n      <li><div>\n        <p class=\"gj-step-t\">Skuvajte ta\u0161nice<\/p>\n        <p class=\"gj-step-x\">U \u0161irokoj \u0161erpi zagrejte blago posoljenu vodu. Kuvajte ta\u0161nice u dve ture 7\u20139 minuta; kada isplivaju, ostavite ih jo\u0161 tri minuta.<\/p>\n      <\/div><\/li>\n      <li><div>\n        <p class=\"gj-step-t\">Uvaljajte i poslu\u017eite<\/p>\n        <p class=\"gj-step-x\">Ta\u0161nice izvadite \u0161upljikavom ka\u0161ikom, ocedite nekoliko sekundi i uvaljajte u tople mrvice. Pospite \u0161e\u0107erom u prahu i slu\u017eite po dve.<\/p>\n      <\/div><\/li>\n    <\/ol>\n  <\/div>\n\n  <div class=\"gj-prose\">\n    <div class=\"gj-sec\"><span class=\"gj-serif\">IV.<\/span><h2>Serviranje, \u010duvanje i varijacije<\/h2><\/div>\n    <h3>Serviranje i slaganje ukusa<\/h3>\n    <p>Po dve Powidltascherl ta\u0161nice \u010dine jednu porciju. Slu\u017ee se tople sa dodatnim mrvicama iz tiganja. Nezasla\u0111ena pavlaka ili blagi sos od vanile mogu da stoje sa strane, ali nisu potrebni kada je powidl aromati\u010dan.<\/p>\n    <h3>\u010cuvanje i podgrevanje<\/h3>\n    <p>Kuvane ta\u0161nice \u010duvaju se do dva dana u fri\u017eideru, odvojeno od mrvica. Podgrevaju se na pari ili u pokrivenoj posudi u rerni do 74 \u00b0C. Sirove, napunjene ta\u0161nice mogu da se zamrznu pojedina\u010dno do mesec dana i kuvaju iz zamrznutog stanja.<\/p>\n    <h3>\u010cetiri prakti\u010dne varijacije<\/h3>\n    <p>Powidl mo\u017ee da se za\u010dini vanilom umesto ruma. Orasi se mogu zameniti mlevenim le\u0161nicima. Testo mo\u017ee da se se\u010de na kvadrate i preklapa u trougao. Za sitnije ta\u0161nice koristi se krug od 7 cm i ravna polovina ka\u0161i\u010dice punjenja, uz kra\u0107e kuvanje.<\/p>\n    <h3>Tri napomene iz test kuhinje i oprema<\/h3>\n    <p>Krompir se ne hladi u zatvorenoj posudi. Punjenje ne sme dodirivati rub. Testo se obra\u0111uje odmah posle me\u0161anja. Potrebni su presa za krompir, vaga, oklagija, okrugli seka\u010d, \u0161iroka \u0161erpa i \u0161upljikava ka\u0161ika.<\/p>\n  <\/div>\n\n  <div class=\"gj-nutri\">\n    <div class=\"gj-sec\"><span class=\"gj-serif\">V.<\/span><h2>Nutritivne vrednosti po porciji<\/h2><\/div>\n    <dl class=\"gj-nutri-row\">\n      <div><dt>Kalorije<\/dt><dd>\u2248 470 kcal<\/dd><\/div>\n      <div><dt>Ugljeni hidrati<\/dt><dd>\u2248 76 g<\/dd><\/div>\n      <div><dt>Proteini<\/dt><dd>\u2248 9 g<\/dd><\/div>\n      <div><dt>Masti<\/dt><dd>\u2248 15 g<\/dd><\/div>\n      <div><dt>Vlakna<\/dt><dd>\u2248 5 g<\/dd><\/div>\n      <div><dt>Natrijum<\/dt><dd>\u2248 290 mg<\/dd><\/div>\n    <\/dl>\n    <p class=\"gj-nutri-cap\"><b>Porcija:<\/b> 2 ta\u0161nice. <b>Alergeni:<\/b> Alergeni su gluten, mleko, jaja i orasi. Vrednosti su pribli\u017ena procena po porciji na osnovu standardnih referentnih podataka; stvarni rezultat zavisi od brendova, obrade, upijanja i veli\u010dine porcije.<\/p>\n  <\/div>\n\n  <div class=\"gj-close\">\n    <p class=\"gj-serif\">Tanka krompirova opna ima samo jedan zadatak: da sa\u010duva gustu, tamnu \u0161ljivu do prvog preseka.<\/p>\n    <p>Uspeh po\u010dinje suvim krompirom i zavr\u0161ava \u010distim rubom. Kada ta\u0161nice kuvaju bez jakog vrenja, ostaju zatvorene i dovoljno ne\u017ene da prihvate samo tanak sloj puter mrvica.<\/p>\n  <\/div>\n\n<\/article>\n<script type=\"application\/ld+json\" id=\"recipe-schema-sr-powidltascherl\">\n{\n  \"@context\": \"https:\/\/schema.org\",\n  \"@type\": \"Recipe\",\n  \"name\": \"Powidltascherl od krompirovog testa sa gustim pekmezom od \u0161ljiva\",\n  \"description\": \"Powidltascherl od krompirovog testa, punjene za\u010dinjenim gustim pekmezom od \u0161ljiva, kuvane i uvaljane u puter mrvice sa orasima.\",\n  \"inLanguage\": \"sr\",\n  \"image\": [\n    \"https:\/\/travel-helper.b-cdn.net\/wp-media-folder-travel-s-helper\/wp-content\/uploads\/2026\/07\/Powidltascherl-2.webp\",\n    \"https:\/\/travel-helper.b-cdn.net\/wp-media-folder-travel-s-helper\/wp-content\/uploads\/2026\/07\/Powidltascherl-1.webp\",\n    \"https:\/\/travel-helper.b-cdn.net\/wp-media-folder-travel-s-helper\/wp-content\/uploads\/2026\/07\/Powidltascherl-3.webp\"\n  ],\n  \"author\": {\n    \"@type\": \"Organization\",\n    \"@id\": \"https:\/\/travelshelper.com\/#organization\",\n    \"name\": \"Travel S Helper\",\n    \"url\": \"https:\/\/travelshelper.com\"\n  },\n  \"publisher\": {\n    \"@type\": \"Organization\",\n    \"@id\": \"https:\/\/travelshelper.com\/#organization\",\n    \"name\": \"Travel S Helper\",\n    \"url\": \"https:\/\/travelshelper.com\",\n    \"logo\": {\n      \"@type\": \"ImageObject\",\n      \"url\": \"https:\/\/travel-helper.b-cdn.net\/wp-media-folder-travel-s-helper\/wp-content\/uploads\/2024\/11\/Logo-Travel-S-Helper.jpg\"\n    }\n  },\n  \"recipeCuisine\": \"Austrijska\",\n  \"recipeCategory\": \"Slatke knedle\",\n  \"cookingMethod\": \"Kuvanje, punjenje i valjanje u mrvicama\",\n  \"keywords\": \"krompirovo testo za Powidltascherl, ta\u0161nice sa pekmezom od \u0161ljiva, krompirovo testo za slatke knedle, Powidltascherl sa puter mrvicama, austrijske knedle sa powidlom\",\n  \"prepTime\": \"PT50M\",\n  \"cookTime\": \"PT25M\",\n  \"totalTime\": \"PT2H15M\",\n  \"recipeYield\": \"12 ta\u0161nica \/ 6 porcija\",\n  \"nutrition\": {\n    \"@type\": \"NutritionInformation\",\n    \"calories\": \"470 kcal\",\n    \"carbohydrateContent\": \"76 g\",\n    \"proteinContent\": \"9 g\",\n    \"fatContent\": \"15 g\",\n    \"fiberContent\": \"5 g\",\n    \"sodiumContent\": \"290 mg\",\n    \"servingSize\": \"2 ta\u0161nice\"\n  },\n  \"recipeIngredient\": [\n    \"700 g bra\u0161nastog krompira\",\n    \"180 g glatkog p\u0161eni\u010dnog bra\u0161na\",\n    \"40 g krompirovog skroba\",\n    \"1 \u017eumance\",\n    \"30 g neslanog putera\",\n    \"1\/4 ka\u0161i\u010dice muskatnog ora\u0161\u010di\u0107a\",\n    \"5 g fine soli\",\n    \"300 g gustog pekmeza od \u0161ljiva\",\n    \"1\/2 ka\u0161i\u010dice mlevenog cimeta\",\n    \"1 ka\u0161i\u010dica rendane limunove kore\",\n    \"1 ka\u0161ika tamnog ruma\",\n    \"100 g neslanog putera\",\n    \"150 g finih prezli\",\n    \"60 g mlevenih oraha\",\n    \"40 g kristal \u0161e\u0107era\",\n    \"20 g \u0161e\u0107era u prahu\"\n  ],\n  \"recipeInstructions\": [\n    {\n      \"@type\": \"HowToSection\",\n      \"name\": \"Krompir i punjenje\",\n      \"itemListElement\": [\n        {\n          \"@type\": \"HowToStep\",\n          \"name\": \"Skuvajte krompir\",\n          \"text\": \"Krompir kuvajte u ljusci 25\u201330 minuta, dok tanak no\u017e ne prolazi bez otpora. 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