Marillenknoedel
(Austrian Apricot Balls) Recipe

Origin: Austrian Period: Traditional

Ingredients:

250g white cheese (Austrian: topfen, german: Quark)
30g butter
2 egg yolks
1 pinch salt
80g flour
80g butter
100g breadcrumbs
2 tbsp sugar
1/4 tsp cinnamon
14 apricots
14 pieces of sugar
icing sugar (to decorate)

Marillenknoedel
(Austrian Apricot Balls) Preparation:

Method:

Mix the white cheese, butter (soft, not directly from the refrigerator), egg yolks and salt together. Add the flour and mix into a soft mass. Form the dough into a roll with a diameter of about 5 cm then cut slices of about 1 cm and press flat on your hand. Put an apricot (remove the kernel and put in a piece of sugar) on top of it and form a ball. Place this into a pot of simmering, slightly salted water and allow to simmer for about 10 minutes.

Meanwhile place the breadcrumbs, sugar and cinnamon into the pan where you melted the butter and cook it until it becomes a golden brown (you can also smell when it is ready, but be careful quickly becomes over-done). Roll the balls in the roasted breadcrumbs, dust with icing sugar and eat very hot.

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Welcome to the Celtnet Recipes Page for Austrian Apricot Balls

Marillenknoedel(Austrian Apricot Balls) Recipe

Origin: Austrian Period: Traditional

Ingredients:

Marillenknoedel(Austrian Apricot Balls) Preparation:

Method:

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