logo Chez Maex

Marillenknödel

de flag

Marillenknödel

 

Apricots are called Marillen in Austria. Marillenknödel are a traditional sweet dish of Bohemian and Austrian cuisine. They can be enjoyed either as a dessert or as a main course.

Ingredients

  • 6 apricots (ripe but still firm)
  • 250 g quark (20% fat)
  • 1 egg
  • 100 g flour (Type 505)
  • 50 g semola
  • 60 g butter (for the dough)
  • 1 lemon (organic)
  • 1 packet vanilla sugar
  • 6 pieces sugar cubes
  • 125 g breadcrumbs
  • 50 g butter (for the breadcrumbs)
  • 2 tbsp sugar
  • powdered sugar
  • salt
  • Ingredients: zest of an organic lemon
    Ingredients: zest of an organic lemon
  • Ingredients: melted butter
    Ingredients: melted butter
  • Ingredients: egg, butter, quark, lemon zest, vanilla sugar
    Ingredients: egg, butter, quark, lemon zest, vanilla sugar
  • Egg, butter, quark, lemon zest, vanilla sugar
    Egg, butter, quark, lemon zest, vanilla sugar
  • Egg, butter, quark, lemon zest, vanilla sugar, flour, semola
    Egg, butter, quark, lemon zest, vanilla sugar, flour, semola
  • The finished quark dough
    The finished quark dough
  • Removing the stones from the apricots
    Removing the stones from the apricots
  • Filling the apricots with sugar
    Filling the apricots with sugar
  • Turning the dough out onto a floured surface
    Turning the dough out onto a floured surface
  • Dividing the dough into 6 equal pieces
    Dividing the dough into 6 equal pieces
  • Forming a disc
    Forming a disc
  • Placing the apricot on the dough disc
    Placing the apricot on the dough disc
  • Wrapping the apricot in dough
    Wrapping the apricot in dough
  • The finished Marillenknödel
    The finished Marillenknödel
  • Marillenknödel arranged in a dish for refrigeration
    Marillenknödel arranged in a dish for refrigeration
  • Melting butter
    Melting butter
  • Adding breadcrumbs to the butter
    Adding breadcrumbs to the butter
  • Mixing breadcrumbs with butter
    Mixing breadcrumbs with butter
  • Browning the breadcrumbs
    Browning the breadcrumbs
  • Adding Marillenknödel to the salted water
    Adding Marillenknödel to the salted water
  • Browned breadcrumbs in a bowl
    Browned breadcrumbs in a bowl
  • Marillenknödel rolled in breadcrumbs
    Marillenknödel rolled in breadcrumbs
  • Finished dish: Marillenknödel
    Finished dish: Marillenknödel
  • Finished dish: Marillenknödel
    Finished dish: Marillenknödel

Instructions

  1. Melt the 60 g butter in a small pot or pan .
  2. Mix the lemon zest, quark, butter, vanilla sugar and a pinch of salt thoroughly.
  3. Add the flour and semola and mix to form a coarse dough.
  4. Leave the dough to rest in the refrigerator for 1 hour.
  5. Push the stones out of the apricots using the handle of a wooden spoon (or a chopstick).
  6. Fill the resulting cavity with one sugar cube (alternatively, add approx. 1 tsp sugar).
  7. Turn the dough out onto a floured surface and divide it into 6 equal portions.
  8. With floured hands, first shape each portion into a ball, then flatten it and form it into a disc.
  9. Place an apricot in the centre of each disc and wrap it completely with the dough.
  10. Place the apricots back in the refrigerator for approx. 45 minutes to rest.
  11. Meanwhile, melt the 50 g butter in a pan and add the 125 g breadcrumbs.
  12. Brown the breadcrumbs over medium heat, stirring regularly, then transfer them to a bowl .
  13. Mix the 2 tbsp sugar into the breadcrumbs.
  14. Bring lightly salted water to the boil in a pot .
  15. As soon as the water boils, carefully add the Marillenknödel and reduce the heat. The water should no longer boil; the dumplings should cook gently until they float to the surface.
  16. Remove the dumplings from the water with a slotted spoon and roll them in the breadcrumbs in the bowl.
  17. Dust with powdered sugar and arrange on plates.
  18. I used the remaining breadcrumbs as a bed and garnished the dish with mint.
Follow me on Pixelfed share to Mastodon   Pinterest

Imprint