{"id":36129,"date":"2024-12-02T23:00:45","date_gmt":"2024-12-02T23:00:45","guid":{"rendered":"https:\/\/travelshelper.com\/?p=36129"},"modified":"2026-02-28T22:45:52","modified_gmt":"2026-02-28T22:45:52","slug":"aprikosknodel","status":"publish","type":"post","link":"https:\/\/travelshelper.com\/da\/world-of-food\/austrian-national-food\/marillenknodel\/","title":{"rendered":"Aprikoskn\u00f6del"},"content":{"rendered":"\n

A classic Austrian dessert, Marillenkn\u00f6del, or apricot dumplings, reflects the tastes of the area. Usually derived from potatoes or quark, this Central European dish comprises ripe apricots wrapped in a soft dough and covered with toasted breadcrumbs. Because of its mix of tart and sweet, Marillenkn\u00f6del is an excellent dessert for any season, but in the summer when apricots are in season, it is especially popular.<\/p>\n\n\n

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Marillenkn\u00f6del<\/h2>Recipe by Travel S Helper<\/span>Course: Dessert, Sides<\/mark><\/span>Cuisine: Austrian<\/mark><\/span>Difficulty: Medium<\/mark><\/span><\/div>
<\/span>Servings<\/span>

6<\/p>servings<\/span><\/div>

<\/span>Prep time<\/span>

30<\/p>minutes<\/span><\/div>

<\/span>Cooking time<\/span>

20<\/p>minutes<\/span><\/div>

<\/span>Calories<\/span>

200<\/p>kcal<\/span><\/div><\/div><\/div>

Marillenkn\u00f6del is not a dessert you learn from a cookbook\u2014it\u2019s passed down in kitchens that smell faintly of flour and warm butter, where someone older shows you how the dough should feel, not look. You begin with quark, though some will swear by mashed potatoes, mixing it with flour, egg, softened butter, and a pinch of salt until the dough holds together but still yields under your fingers. It\u2019s a dough that resists speed. It asks for calm hands and a bit of humility. The apricots, always ripe and local if you can manage it, get pitted gently\u2014no tearing\u2014and sometimes filled with sugar or a shard of almond. You wrap each one like a small gift, sealing the seam where dough meets dough. Then you lower them into simmering salted water. When they float, they\u2019re done\u2014oddly light, full of promise. Breadcrumbs come last, browned slowly in butter with cinnamon and sugar until they smell like a bakery at dusk. You roll the dumplings in them while they\u2019re still steaming. Some prefer whipped cream, others melted butter, but most of us eat the first one standing at the stove, too impatient to wait. Marillenkn\u00f6del is fleeting. That\u2019s part of what makes it matter.<\/p>

Ingredients<\/h3>
  • For the Dough<\/strong><\/li>
  • <\/span>

    250 g (9 oz) quark or farmer’s cheese<\/span><\/p><\/li>

  • <\/span>

    100 g (3.5 oz) all-purpose flour (plus extra for dusting)<\/span><\/p><\/li>

  • <\/span>

    1 large egg<\/span><\/p><\/li>

  • <\/span>

    30 g (2 tbsp) unsalted butter, softened<\/span><\/p><\/li>

  • <\/span>

    A pinch of salt<\/span><\/p><\/li>

  • For the Filling<\/strong><\/li>
  • <\/span>

    6 fresh ripe apricots<\/span><\/p><\/li>

  • <\/span>

    6 sugar cubes (or 1 tsp sugar per apricot, optional)<\/span><\/p><\/li>

  • For the Coating<\/strong><\/li>
  • <\/span>

    50 g (3.5 tbsp) unsalted butter<\/span><\/p><\/li>

  • <\/span>

    100 g (1 cup) breadcrumbs<\/span><\/p><\/li>

  • <\/span>

    2 tbsp granulated sugar<\/span><\/p><\/li>

  • <\/span>

    1 tsp cinnamon (optional)<\/span><\/p><\/li><\/ul><\/div>

    Directions<\/h3>
    • Prepare the Dough –<\/strong> In a large bowl, combine quark, flour, egg, softened butter, and a pinch of salt. Mix until a soft, pliable dough forms. If the dough feels too sticky, add a bit more flour. Cover and let it rest for 15 minutes.<\/li>
    • Prepare the Apricots –<\/strong> Wash and dry the apricots. Gently remove the pits by cutting them halfway open and inserting a sugar cube or a sprinkle of sugar in the center. Close the apricots carefully to maintain their shape.<\/li>
    • Form the Dumplings –<\/strong> Dust your hands with flour. Divide the dough into six equal portions. Flatten each portion into a disk, place an apricot in the center, and wrap the dough around it completely, ensuring no gaps. Roll the dumpling in your hands to make it smooth.<\/li>
    • Cook the Dumplings –<\/strong> Bring a large pot of salted water to a gentle boil. Reduce heat to a simmer and carefully drop in the dumplings. Cook for 10\u201312 minutes, or until they float to the surface. Remove with a slotted spoon.<\/li>
    • Prepare the Coating –<\/strong> In a large skillet, melt butter over medium heat. Add breadcrumbs and toast until golden brown. Stir in the sugar and cinnamon, if using.<\/li>
    • Coat the Dumplings –<\/strong> Roll the cooked dumplings in the breadcrumb mixture until evenly coated.<\/li>
    • Serve –<\/strong> Arrange the dumplings on a plate and sprinkle with powdered sugar. Serve warm, optionally with a dollop of whipped cream or a drizzle of melted butter.<\/li><\/ul><\/div>
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      Notes<\/h3>\n\t\t\t\t\t
      • Quark Substitution –<\/strong> If quark is unavailable, you can use cottage cheese (blended until smooth) or Greek yogurt.<\/li>
      • Storage –<\/strong> These dumplings are best enjoyed fresh, but leftovers can be stored in the refrigerator for up to two days and reheated.<\/li>
      • Apricot Season –<\/strong> For the most authentic flavor, use ripe, locally sourced apricots.<\/li><\/ul>\n\t\t\t\t<\/div>