Marillenknödel
Apricot Dumplings
Marillenknödel are a classic Austrian dessert consisting of soft dough encasing a whole apricot, typically served coated in toasted breadcrumbs and sprinkled with sugar. They are a delightful combination of sweet, tart, and slightly savory flavors.
🧂 Ingredients
- 10 medium Apricots(pitted, with sugar cubes or granulated sugar to fill the cavity)
- 500 g Quark (Topfen)(full fat, drained if necessary)
- 2 large Eggs(1 whole egg, 1 egg yolk)
- 50 g Butter(melted, plus more for breadcrumbs)
- 50 g Sugar(granulated)
- 1 tsp Vanilla Sugar
- 1 tsp Lemon Zest(from 1/2 lemon)
- 1 pinch Salt
- 200 g Breadcrumbs(for coating)
- 200 g Flour(all-purpose, plus more for dusting)
- 1 tsp Cinnamon(for breadcrumbs)
- Powdered Sugar(for dusting (optional))
👨🍳 Instructions
- 1
Prepare the apricots: Ensure apricots are pitted. If using sugar cubes, place one sugar cube inside each apricot cavity. If using granulated sugar, fill the cavity with about a teaspoon of sugar.
💡 Tip: Using sugar cubes adds a lovely caramelization as they melt during cooking. - 2
Make the dough: In a large bowl, combine the quark, whole egg, egg yolk, melted butter, sugar, vanilla sugar, lemon zest, salt, and flour. Mix until a cohesive dough forms. It should be soft but manageable. If it's too sticky, add a little more flour.
💡 Tip: Do not overmix the dough, as this can make the dumplings tough. - 3
Form the dumplings: Lightly flour your hands and a clean work surface. Divide the dough into 10 equal portions. Flatten each portion into a disc, place one prepared apricot in the center, and carefully wrap the dough around it, sealing completely to form a smooth ball. Ensure there are no cracks where the apricot can leak out.
💡 Tip: Work quickly to prevent the dough from becoming too sticky. If the dough is too soft, chill it for 15-20 minutes. - 4
Cook the dumplings: Bring a large pot of lightly salted water to a gentle boil. Carefully add the dumplings to the simmering water, ensuring not to overcrowd the pot. Cook for about 15-20 minutes, or until they float to the surface and are cooked through.
💡 Tip: The water should be simmering, not rapidly boiling, to prevent the dumplings from breaking apart. - 5
Prepare the breadcrumb coating: While the dumplings are cooking, melt the butter in a large skillet over medium heat. Add the breadcrumbs and toast, stirring frequently, until golden brown and fragrant. Stir in the cinnamon and sugar.
💡 Tip: Watch the breadcrumbs carefully as they can burn quickly. - 6
Coat and serve: Once cooked, carefully remove the dumplings from the water using a slotted spoon. Drain them briefly, then roll them gently in the warm, spiced breadcrumbs until evenly coated. Serve immediately, dusted with powdered sugar if desired.
💡 Tip: Serve warm for the best texture and flavor.
💡 Pro Tips
- ✓Ensure the apricots are ripe but firm to hold their shape.
- ✓The dough consistency is key; adjust flour or quark as needed.
- ✓Don't overcook the dumplings, as they can become mushy.
✨ Twist Ideas
Inspiration for your own version of this recipe
- Use plums or strawberries as an alternative filling.
- For a richer dough, some recipes include a small amount of semolina.
- Serve with vanilla sauce or a dollop of whipped cream.