{"id":3949,"date":"2026-07-22T17:07:23","date_gmt":"2026-07-22T17:07:23","guid":{"rendered":"https:\/\/travelshelper.com\/sr\/svet-hrane\/austrijska-nacionalna-jela\/marillenknodel\/"},"modified":"2026-07-22T17:07:23","modified_gmt":"2026-07-22T17:07:23","slug":"marillenknodel","status":"publish","type":"tsh_food","link":"https:\/\/travelshelper.com\/sr\/svet-hrane\/austrijska-nacionalna-jela\/marillenknodel\/","title":{"rendered":"Marillenkn\u00f6del"},"content":{"rendered":"\n<style>\n#recipe-sr-marillenknodel{\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-marillenknodel .gj-prose p{break-inside:avoid;margin-bottom:14px}\n}\n@media (max-width:600px){\n  #recipe-sr-marillenknodel .gj-rail-track{grid-template-columns:1fr;gap:16px}\n  #recipe-sr-marillenknodel .gj-rail-track::before{top:6px;bottom:6px;left:7px;right:auto;width:1px;height:auto}\n  #recipe-sr-marillenknodel .gj-nutri-row div:nth-last-child(-n+2){border-bottom:none}\n}\n@media print{\n  #recipe-sr-marillenknodel{max-width:100%;padding:0;background:#fff;color:#000;font-size:11.5pt;line-height:1.5;content-visibility:visible}\n  #recipe-sr-marillenknodel .gj-hero,#recipe-sr-marillenknodel .gj-cap,#recipe-sr-marillenknodel .gj-eyebrow i{display:none}\n  #recipe-sr-marillenknodel .gj-eyebrow,#recipe-sr-marillenknodel .gj-h1 .gj-serif,#recipe-sr-marillenknodel .gj-sec .gj-serif,#recipe-sr-marillenknodel .gj-steps>li::before,#recipe-sr-marillenknodel .gj-intro p:first-of-type::first-letter,#recipe-sr-marillenknodel .gj-stage{color:#000}\n  #recipe-sr-marillenknodel .gj-h1{font-size:22pt;margin-bottom:10px}\n  #recipe-sr-marillenknodel .gj-sec::after,#recipe-sr-marillenknodel .gj-stage::after,#recipe-sr-marillenknodel .gj-prose h3::before{background:#999}\n  #recipe-sr-marillenknodel .gj-pull{border-left-color:#000;color:#000}\n  #recipe-sr-marillenknodel .gj-rail,#recipe-sr-marillenknodel .gj-close{background:#fff;color:#000;border:1px solid #999;-webkit-print-color-adjust:exact;print-color-adjust:exact}\n  #recipe-sr-marillenknodel .gj-rail-t,#recipe-sr-marillenknodel .gj-rail-stop b,#recipe-sr-marillenknodel .gj-close .gj-serif{color:#000}\n  #recipe-sr-marillenknodel .gj-rail-stop span,#recipe-sr-marillenknodel .gj-rail-sum,#recipe-sr-marillenknodel .gj-close p{color:#222}\n  #recipe-sr-marillenknodel .gj-rail-sum{border-top-color:#ccc}\n  #recipe-sr-marillenknodel .gj-rail-track::before{background:#999}\n  #recipe-sr-marillenknodel .gj-rail-stop::before{border-color:#666;background:#fff}\n  #recipe-sr-marillenknodel .gj-ing-note{background:#fff;border:1px solid #ccc;color:#000}\n  #recipe-sr-marillenknodel .gj-ing-group,#recipe-sr-marillenknodel .gj-steps>li,#recipe-sr-marillenknodel .gj-rail,#recipe-sr-marillenknodel .gj-close,#recipe-sr-marillenknodel .gj-nutri-row,#recipe-sr-marillenknodel .gj-fact{break-inside:avoid}\n  #recipe-sr-marillenknodel .gj-sec h2,#recipe-sr-marillenknodel .gj-stage{break-after:avoid}\n  #recipe-sr-marillenknodel .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-marillenknodel\" 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>Marillenkn\u00f6del<\/b> od topfen testa <span class=\"gj-serif\">sa celom kajsijom i puter mrvicama<\/span><\/h2>\n\n  <p class=\"gj-sub\">Meke austrijske Marillenkn\u00f6del od topfen testa, punjene celom kajsijom i kockom \u0161e\u0107era, kuvane pa uvaljane u zlatne mrvice sa cimetom.<\/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>30 min<\/b><\/span>\n      <span class=\"gj-sep\">\/<\/span>\n      <span><i>Ukupno:<\/i> <b>1 h 28 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\">10 knedli<\/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\">40 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\">18 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 330 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\/Marillenknodel-1.webp\" alt=\"Austrijske Marillenkn\u00f6del knedle sa kajsijama, puter mrvicama i \u0161e\u0107erom u prahu\" width=\"1600\" height=\"900\" loading=\"lazy\" decoding=\"async\">\n  <\/figure>\n  <p class=\"gj-cap\">Knedla je gotova kada ispliva i testo oko vo\u0107a postane ravnomerno elasti\u010dno, bez bra\u0161naste linije u preseku.<\/p>\n\n  <div class=\"gj-sec\"><span class=\"gj-serif\">I.<\/span><h2>Cela kajsija u tankom, mekom omota\u010du<\/h2><\/div>\n  <div class=\"gj-intro\">\n    <p>Marillenkn\u00f6del su slatke knedle u kojima se ukus ne gradi od velikog broja dodataka. Zrela kajsija ostaje cela u sredini, tanko topfen testo dr\u017ei sok, a puter i prezle daju zlatan, blago hrskav zavr\u0161etak. U austrijskom podunavskom prostoru kajsije imaju posebno mesto, a ovakve knedle \u010desto se pripremaju tokom kratke letnje sezone. Poslu\u017eene tople, mogu biti desert ili samostalno slatko jelo.<\/p>\n    <p>Vo\u0107e odre\u0111uje veli\u010dinu i vreme kuvanja. Potrebne su sitnije do srednje kajsije, zrele i mirisne, ali dovoljno \u010dvrste da se ne raspadnu pod pritiskom. Veoma krupni plodovi tra\u017ee debelo testo i ostaju hladni u sredini. Kajsija se otvara du\u017e prirodnog \u0161ava samo toliko da ko\u0161tica mo\u017ee da se izvadi. Na njeno mesto dolazi kocka \u0161e\u0107era, koja se tokom kuvanja rastapa i me\u0161a sa vo\u0107nim sokom.<\/p>\n    <p class=\"gj-pull\">Tanka opna nastaje kada se vlaga kontroli\u0161e grizom i odmorom, a ne dodatnim \u0161akama bra\u0161na.<\/p>\n    <p>Topfen testo je mek\u0161e od klasi\u010dnog krompirovog testa. Oce\u0111eni sve\u017ei sir, omek\u0161ali puter, jaje, bra\u0161no i griz spajaju se kratko i odmaraju u fri\u017eideru. Griz upija slobodnu vlagu, pa bra\u0161no ne mora da se dodaje u velikoj koli\u010dini. Masa ostaje blago lepljiva; ruke i radna povr\u0161ina se posipaju tankim slojem bra\u0161na. Previ\u0161e bra\u0161na pravi te\u017eak omota\u010d koji odvaja vo\u0107e od mrvica.<\/p>\n    <p>Svaki komad testa spljo\u0161ti se u disk, kajsija se zatvori bez vazdu\u0161nog d\u017eepa, a spoj se zagladi vla\u017enim prstima. Knedle se spu\u0161taju u \u0161iroku \u0161erpu sa vodom koja jedva klju\u010da. Sna\u017eno vrenje udara ih o dno i mo\u017ee da otvori \u0161av. Kada isplivaju, kuvaju se jo\u0161 nekoliko minuta, u zavisnosti od veli\u010dine. Jedna probna knedla daje ta\u010dno vreme za konkretnu turu.<\/p>\n    <p>Prezle se pr\u017ee na puteru do ravnomerne boje le\u0161nika, uz stalno me\u0161anje pri kraju. \u0160e\u0107er i cimet dodaju se van jake vatre da \u0161e\u0107er ne zagori. Ocedjena knedla ide direktno u tople mrvice, dok joj je povr\u0161ina jo\u0161 vla\u017ena. Kratak odmor od dva minuta pre se\u010denja dopu\u0161ta pari da se smiri, ali knedle ne treba ostaviti da se hlade: najbolji odnos mekog testa, toplog vo\u0107a i suvih mrvica traje upravo pri serviranju.<\/p>\n    <p>Testirana tura po\u010dinje jednom malom probnom knedlom kada su kajsije neobi\u010dno krupne ili topfen vla\u017eniji nego obi\u010dno. Probni komad pokazuje da li se \u0161av otvara i koliko dugo vo\u0107u treba da se zagreje. Ako omota\u010d klizi, povr\u0161ina kajsije se dodatno osu\u0161i. Ako testo puca pri zatvaranju, disk se pravi malo deblji ili se masa ostavi jo\u0161 deset minuta da griz dovr\u0161i upijanje.<\/p>\n    <p>\u0160e\u0107erna kocka u sredini nije obavezna zbog same slatko\u0107e; ona skuplja deo soka i pravi malu koli\u010dinu sirupa unutar ploda. Kod veoma zrelih kajsija mo\u017ee se koristiti pola kocke. Vo\u0107e se ne lju\u0161ti, po\u0161to ko\u017eica \u010duva oblik tokom kuvanja. Pri serviranju no\u017e prolazi kroz sredinu polako, a tanjir treba da bude dovoljno dubok da zadr\u017ei vreo sok koji izlazi iz kajsije.<\/p>\n    <p>Veli\u010dina \u0161erpe odre\u0111uje koliko knedli mo\u017ee bezbedno da se kuva odjednom. Izme\u0111u njih mora ostati prostor za okretanje i isplivavanje. Poklopac se ne zatvara potpuno, po\u0161to naglo podizanje temperature poja\u010dava vrenje. Posle svake ture voda se vra\u0107a na blagu temperaturu pre dodavanja novih hladnih knedli.<\/p>\n    <p>Knedle se zato slu\u017ee u manjim turama, odmah po zavr\u0161etku kuvanja. sve\u017ee.<\/p>\n  <\/div>\n\n  <div class=\"gj-rail\">\n    <p class=\"gj-rail-t\">Od cele kajsije do zlatnih mrvica<\/p>\n    <div class=\"gj-rail-track\">\n      <div class=\"gj-rail-stop\"><b>0:00<\/b><span>Topfen testo se kratko me\u0161a i hladi trideset minuta.<\/span><\/div>\n      <div class=\"gj-rail-stop\"><b>0:30<\/b><span>Kajsije se pune \u0161e\u0107erom, a testo deli na deset jednakih komada.<\/span><\/div>\n      <div class=\"gj-rail-stop\"><b>0:50<\/b><span>Knedle tiho kuvaju u dve ture, bez jakog klju\u010danja.<\/span><\/div>\n      <div class=\"gj-rail-stop\"><b>1:10<\/b><span>Vrele knedle valjaju se u puter mrvicama i odmah odlaze na sto.<\/span><\/div>\n    <\/div>\n    <p class=\"gj-rail-sum\"><b>Recept ukratko.<\/b> Oce\u0111eni topfen se spaja sa omek\u0161alim puterom, jajetom, bra\u0161nom, grizom, limunovom korom i solju. Posle trideset minuta hla\u0111enja testo se deli na deset delova. Iz svake kajsije vadi se ko\u0161tica i menja kockom \u0161e\u0107era, zatim se plod zatvara u tanak sloj testa. Knedle se kuvaju u blago posoljenoj vodi 10\u201312 minuta, dok ne isplivaju i omota\u010d ne bude kuvan do sredine. Prezle se zlate na puteru, pa se me\u0161aju sa \u0161e\u0107erom i cimetom. Ocedjene knedle odmah se uvaljaju u mrvice i slu\u017ee tople. Jedna probna knedla proverava debljinu omota\u010da i vreme kuvanja, naro\u010dito kada su kajsije ve\u0107e ili sir vla\u017eniji.<\/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 testo i vo\u0107e<\/h3>\n        <ul>\n          <li><b>500 g dobro oce\u0111enog topfena ili kvarka<\/b> \u2014 <em>hladan<\/em><\/li>\n          <li><b>80 g neslanog putera<\/b> \u2014 <em>omek\u0161ao<\/em><\/li>\n          <li><b>1 veliko jaje<\/b> \u2014 <em>sobne temperature<\/em><\/li>\n          <li><b>220 g glatkog p\u0161eni\u010dnog bra\u0161na<\/b> \u2014 <em>plus 30 g za oblikovanje<\/em><\/li>\n          <li><b>50 g finog p\u0161eni\u010dnog griza<\/b> \u2014 <em>upija vi\u0161ak vlage<\/em><\/li>\n          <li><b>1 ka\u0161i\u010dica rendane limunove kore<\/b> \u2014 <em>samo \u017euti deo<\/em><\/li>\n          <li><b>3 g fine soli<\/b> \u2014 <em>deo u testo, deo u vodu<\/em><\/li>\n          <li><b>10 manjih zrelih kajsija<\/b> \u2014 <em>\u010dvrste i bez o\u0161te\u0107enja<\/em><\/li>\n          <li><b>10 kocki \u0161e\u0107era<\/b> \u2014 <em>po jedna u svaku kajsiju<\/em><\/li>\n        <\/ul>\n      <\/div>\n      <div class=\"gj-ing-col\">\n      <div class=\"gj-ing-group\">\n        <h3>Za puter mrvice<\/h3>\n        <ul>\n          <li><b>120 g neslanog putera<\/b> \u2014 <em>za prezle<\/em><\/li>\n          <li><b>180 g finih prezli<\/b> \u2014 <em>bez dodatnih za\u010dina<\/em><\/li>\n          <li><b>50 g kristal \u0161e\u0107era<\/b> \u2014 <em>ume\u0161ati posle pr\u017eenja<\/em><\/li>\n          <li><b>1\/2 ka\u0161i\u010dice mlevenog cimeta<\/b> \u2014 <em>za mrvice<\/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 mleko, jaja i gluten. Topfen mora biti dobro oce\u0111en; krem sir nije odgovaraju\u0107a zamena. Kajsije sadr\u017ee ko\u0161ticu koja se potpuno uklanja pre punjenja.<\/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\">Testo<\/p>\n    <ol class=\"gj-steps\">\n      <li><div>\n        <p class=\"gj-step-t\">Pove\u017eite osnovu<\/p>\n        <p class=\"gj-step-x\">Topfen, puter, jaje, limunovu koru i 2 g soli izme\u0161ajte lopaticom. Dodajte 220 g bra\u0161na i griz, pa kratko spojite bez dugog me\u0161enja.<\/p>\n      <\/div><\/li>\n      <li><div>\n        <p class=\"gj-step-t\">Ohladite testo<\/p>\n        <p class=\"gj-step-x\">Masu oblikujte u disk, pokrijte i ostavite u fri\u017eideru 30 minuta. Treba da bude meka, ali da zadr\u017eava oblik.<\/p>\n      <\/div><\/li>\n    <\/ol>\n    <p class=\"gj-stage\">Punjenje i oblikovanje<\/p>\n    <ol class=\"gj-steps\">\n      <li><div>\n        <p class=\"gj-step-t\">Pripremite kajsije<\/p>\n        <p class=\"gj-step-x\">Kajsije operite, osu\u0161ite i otvorite du\u017e \u0161ava. Izvadite ko\u0161ticu, stavite kocku \u0161e\u0107era i ponovo zatvorite plod.<\/p>\n      <\/div><\/li>\n      <li><div>\n        <p class=\"gj-step-t\">Podelite testo<\/p>\n        <p class=\"gj-step-x\">Radnu povr\u0161inu pospite delom dodatnog bra\u0161na. Testo podelite na deset jednakih komada i svaki spljo\u0161tite u disk debljine oko 7 mm.<\/p>\n      <\/div><\/li>\n      <li><div>\n        <p class=\"gj-step-t\">Zatvorite vo\u0107e<\/p>\n        <p class=\"gj-step-x\">Kajsiju stavite u sredinu, podignite ivice i \u010dvrsto zatvorite spoj. Vla\u017enim dlanovima oblikujte glatku kuglu bez pukotina.<\/p>\n      <\/div><\/li>\n    <\/ol>\n    <p class=\"gj-stage\">Kuvanje i mrvice<\/p>\n    <ol class=\"gj-steps\">\n      <li><div>\n        <p class=\"gj-step-t\">Pripremite vodu<\/p>\n        <p class=\"gj-step-x\">U \u0161irokoj \u0161erpi zagrejte najmanje 3 l vode sa preostalim gramom soli. Voda treba blago da klju\u010da, bez jakih talasa.<\/p>\n      <\/div><\/li>\n      <li><div>\n        <p class=\"gj-step-t\">Skuvajte knedle<\/p>\n        <p class=\"gj-step-x\">Kuvajte po pet knedli 10\u201312 minuta. Kada isplivaju, okrenite ih jednom i proverite probnu knedlu: testo uz vo\u0107e ne sme biti bra\u0161nasto.<\/p>\n      <\/div><\/li>\n      <li><div>\n        <p class=\"gj-step-t\">Zapecite prezle<\/p>\n        <p class=\"gj-step-x\">Dok se knedle kuvaju, otopite puter u \u0161irokom tiganju. Dodajte prezle i me\u0161ajte 5\u20137 minuta, dok ne dobiju boju le\u0161nika. Sklonite sa vatre, ume\u0161ajte \u0161e\u0107er i cimet.<\/p>\n      <\/div><\/li>\n      <li><div>\n        <p class=\"gj-step-t\">Uvaljajte i poslu\u017eite<\/p>\n        <p class=\"gj-step-x\">Knedle vadite \u0161upljikavom ka\u0161ikom, kratko ocedite i odmah valjajte u toplim mrvicama. Pospite \u0161e\u0107erom u prahu i slu\u017eite posle dva minuta odmora.<\/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 jedna knedla \u010dini lagan desert, a dve mogu da budu slatko glavno jelo. Dodatni sos nije potreban; ka\u0161ika kiselije pavlake mo\u017ee da se poslu\u017ei sa strane. Knedle se seku pa\u017eljivo, jer vo\u0107ni sok ostaje vrlo vreo.<\/p>\n    <h3>\u010cuvanje i podgrevanje<\/h3>\n    <p>Kuvane knedle se \u010duvaju do dva dana u fri\u017eideru, odvojeno od mrvica kada je mogu\u0107e. Podgrevaju se na pari ili u pokrivenoj posudi u rerni do najmanje 74 \u00b0C. Sirove knedle mogu da se zamrznu pojedina\u010dno do mesec dana i kuvaju iz zamrznutog stanja nekoliko minuta du\u017ee.<\/p>\n    <h3>\u010cetiri prakti\u010dne varijacije<\/h3>\n    <p>Krompirovo testo mo\u017ee da zameni topfen testo, uz druga\u010diji odnos bra\u0161na. \u0160ljive rade istom tehnikom i tra\u017ee malo vi\u0161e cimeta. Van sezone mogu da se koriste manje zamrznute kajsije bez odmrzavanja. Deo prezli mo\u017ee da se zameni fino mlevenim bademima, uz navo\u0111enje dodatnog alergena.<\/p>\n    <h3>Tri napomene iz test kuhinje i oprema<\/h3>\n    <p>Kajsije treba da budu pribli\u017eno iste veli\u010dine. Spoj testa mora biti potpuno zatvoren. Voda jedva klju\u010da da se omota\u010d ne pocepa. Potrebni su vaga, velika \u010dinija, \u0161iroka \u0161erpa, \u0161upljikava ka\u0161ika i \u0161irok tiganj.<\/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 330 kcal<\/dd><\/div>\n      <div><dt>Ugljeni hidrati<\/dt><dd>\u2248 43 g<\/dd><\/div>\n      <div><dt>Proteini<\/dt><dd>\u2248 7 g<\/dd><\/div>\n      <div><dt>Masti<\/dt><dd>\u2248 15 g<\/dd><\/div>\n      <div><dt>Vlakna<\/dt><dd>\u2248 3 g<\/dd><\/div>\n      <div><dt>Natrijum<\/dt><dd>\u2248 160 mg<\/dd><\/div>\n    <\/dl>\n    <p class=\"gj-nutri-cap\"><b>Porcija:<\/b> 1 knedla. <b>Alergeni:<\/b> Alergeni su mleko, jaja i gluten. 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\">Cela kajsija ostaje glavni sastojak, a testo i mrvice samo joj daju topao, uredan okvir.<\/p>\n    <p>Kada se topfen dobro ocedi i testo odmori, omota\u010d mo\u017ee da ostane tanak bez pucanja. Tiho kuvanje i tople puter mrvice zatvaraju recept u nekoliko jasnih tekstura.<\/p>\n  <\/div>\n\n<\/article>\n<script type=\"application\/ld+json\" id=\"recipe-schema-sr-marillenknodel\">\n{\n  \"@context\": \"https:\/\/schema.org\",\n  \"@type\": \"Recipe\",\n  \"name\": \"Marillenkn\u00f6del od topfen testa sa celom kajsijom i puter mrvicama\",\n  \"description\": \"Marillenkn\u00f6del od topfena, putera, jajeta i bra\u0161na, punjene celom kajsijom sa kockom \u0161e\u0107era i zavr\u0161ene pr\u017eenim prezlama sa cimetom.\",\n  \"inLanguage\": \"sr\",\n  \"image\": [\n    \"https:\/\/travel-helper.b-cdn.net\/wp-media-folder-travel-s-helper\/wp-content\/uploads\/2026\/07\/Marillenknodel.webp\",\n    \"https:\/\/travel-helper.b-cdn.net\/wp-media-folder-travel-s-helper\/wp-content\/uploads\/2026\/07\/Marillenknodel-2.webp\",\n    \"https:\/\/travel-helper.b-cdn.net\/wp-media-folder-travel-s-helper\/wp-content\/uploads\/2026\/07\/Marillenknodel-1.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\": \"Oblikovanje, kuvanje i valjanje u mrvicama\",\n  \"keywords\": \"Marillenkn\u00f6del od topfen testa, knedle sa kajsijama od topfen testa, austrijske knedle sa kajsijama, Marillenkn\u00f6del sa prezlama, slatke knedle sa celim vo\u0107em\",\n  \"prepTime\": \"PT40M\",\n  \"cookTime\": \"PT18M\",\n  \"totalTime\": \"PT1H28M\",\n  \"recipeYield\": \"10 knedli\",\n  \"nutrition\": {\n    \"@type\": \"NutritionInformation\",\n    \"calories\": \"330 kcal\",\n    \"carbohydrateContent\": \"43 g\",\n    \"proteinContent\": \"7 g\",\n    \"fatContent\": \"15 g\",\n    \"fiberContent\": \"3 g\",\n    \"sodiumContent\": \"160 mg\",\n    \"servingSize\": \"1 knedla\"\n  },\n  \"recipeIngredient\": [\n    \"500 g dobro oce\u0111enog topfena ili kvarka\",\n    \"80 g neslanog putera\",\n    \"1 veliko jaje\",\n    \"220 g glatkog p\u0161eni\u010dnog bra\u0161na\",\n    \"50 g finog p\u0161eni\u010dnog griza\",\n    \"1 ka\u0161i\u010dica rendane limunove kore\",\n    \"3 g fine soli\",\n    \"10 manjih zrelih kajsija\",\n    \"10 kocki \u0161e\u0107era\",\n    \"120 g neslanog putera\",\n    \"180 g finih prezli\",\n    \"50 g kristal \u0161e\u0107era\",\n    \"1\/2 ka\u0161i\u010dice mlevenog cimeta\",\n    \"20 g \u0161e\u0107era u prahu\"\n  ],\n  \"recipeInstructions\": [\n    {\n      \"@type\": \"HowToSection\",\n      \"name\": \"Testo\",\n      \"itemListElement\": [\n        {\n          \"@type\": \"HowToStep\",\n          \"name\": \"Pove\u017eite osnovu\",\n          \"text\": \"Topfen, puter, jaje, limunovu koru i 2 g soli izme\u0161ajte lopaticom. Dodajte 220 g bra\u0161na i griz, pa kratko spojite bez dugog me\u0161enja.\"\n        },\n        {\n          \"@type\": \"HowToStep\",\n          \"name\": \"Ohladite testo\",\n          \"text\": \"Masu oblikujte u disk, pokrijte i ostavite u fri\u017eideru 30 minuta. Treba da bude meka, ali da zadr\u017eava oblik.\"\n        }\n      ]\n    },\n    {\n      \"@type\": \"HowToSection\",\n      \"name\": \"Punjenje i oblikovanje\",\n      \"itemListElement\": [\n        {\n          \"@type\": \"HowToStep\",\n          \"name\": \"Pripremite kajsije\",\n          \"text\": \"Kajsije operite, osu\u0161ite i otvorite du\u017e \u0161ava. Izvadite ko\u0161ticu, stavite kocku \u0161e\u0107era i ponovo zatvorite plod.\"\n        },\n        {\n          \"@type\": \"HowToStep\",\n          \"name\": \"Podelite testo\",\n          \"text\": \"Radnu povr\u0161inu pospite delom dodatnog bra\u0161na. 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