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Marillenknödel are one of the typical desserts that you can find at the famous Oktoberfest in Munich but also on many menus of restaurants in Bavaria, Germany and Austria.
Marillenknödel origin from Bohemia, which used to be part of Austria, and is regarded as the famous home of these dumplings.
Traditionally the sweet dumplings were usually filled with apricots but also with plums, strawberries, or cherries. Nowadays you can also find these these little happiness balls, that´s how they are called also, filled with chocolate or hazelnut spread which are delicious variations.
INGREDIENTS
Dumplings
- 1 ½ cups quark alternatively Greek yogurt
- 3 ½ tbsp. butter
- 1 egg medium
- Zest of ½ lemon or ½ tsp. lemon extract
- 1 pinch of salt
- 1 cup all-purpose flour
- ¼ cup semolina
- 8 large apricots
- 8 sugar cubes
Topping
- 4 tbsp. butter
- 2 tbsp. sugar
- 1 pinch of cinnamon
- 1 cup bread crumbs
- Powdered sugar to taste
INSTRUCTIONS
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Drain quark or Greek yogurt overnight in a cheesecloth, yogurt strainer, nut milk bag or a clean linen kitchen towel.
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Add the butter and the egg to a mixing bowl and blend well.
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Mix in the quark and lemon zest or lemon extract.
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Add flour, salt and semolina and mix for a couple of minutes until everything is well combined.
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Cover the bowl and allow the dough to rest for 20-30 min.
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In the meantime, remove pits from apricots.
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Add a sugar cube to the center of the apricot where the pit was and place the apricots aside.
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Flour the counter space generously and place the dough onto it. If the dough is too sticky add more flour.
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Divide the dough into 8 equal sized pieces.
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Flatten each dough piece, place an apricot and close the dough seams by pinching the ends together. Then roll the dough covered apricot lightly between your palms.
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In a large pot bring water to a light simmer.
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Place the dumplings with the help of a slotted spoon into the simmering water and allow them to cook for about 10 min.
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In the meantime, melt butter and sugar in a medium sized pan and blend together until well combined.
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Add the bread crumbs and roast on low temperature until golden brown. Season with a pinch of cinnamon to taste.
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Remove the dumplings with a slotted spoon from the water, allow the water to drain.
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Place the dumplings into the pan and roll them in the bread crumbs.
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Sprinkle with powdered sugar and serve immediately.
