Austrian National Food
Marillenknödel
Last updated: 2026-02-28 22:45:52
Recipe at a glance
Marillenknödel
Key recipe details from the source.
- Servings
- 6
- Preparation
- 30 minutes
- Cooking
- 20 minutes
- Calories
- 200 kcal
Austrian recipe
Marillenknödel
Marillenknödel is not a dessert you learn from a cookbook—it’s 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’s 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—no tearing—and 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’re done—oddly 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’re 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. Marillenknödel is fleeting. That’s part of what makes it matter.
01 · Overview
Overview
A classic Austrian dessert, Marillenknödel, 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, Marillenknödel is an excellent dessert for any season, but in the summer when apricots are in season, it is especially popular.
02 · Ingredients
Ingredients
For the Dough
- 250 g (9 oz) quark or farmer's cheese
- 100 g (3.5 oz) all-purpose flour (plus extra for dusting)
- 1 large egg
- 30 g (2 tbsp) unsalted butter, softened
- A pinch of salt
For the Filling
- 6 fresh ripe apricots
- 6 sugar cubes (or 1 tsp sugar per apricot, optional)
For the Coating
- 50 g (3.5 tbsp) unsalted butter
- 100 g (1 cup) breadcrumbs
- 2 tbsp granulated sugar
- 1 tsp cinnamon (optional)
03 · Directions
Directions
Directions
Prepare the Dough
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.
Prepare the Apricots
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.
Form the Dumplings
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.
Cook the Dumplings
Bring a large pot of salted water to a gentle boil. Reduce heat to a simmer and carefully drop in the dumplings. Cook for 10–12 minutes, or until they float to the surface. Remove with a slotted spoon.
Prepare the Coating
In a large skillet, melt butter over medium heat. Add breadcrumbs and toast until golden brown. Stir in the sugar and cinnamon, if using.
Coat the Dumplings
Roll the cooked dumplings in the breadcrumb mixture until evenly coated.
Serve
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.
04 · Nutrition
Nutrition
- Calories
- 200 kcal