Apricot-Filled Marillenknödel Dumplings

Photo: noirchocolate / stock.adobe.com

A beloved Austrian dessert, these Marillenknödel are sweet dumplings stuffed with juicy, seasonal apricots and coated in golden, buttery breadcrumbs.

Perfect for celebrating apricot season, this dish brings a delightful balance of sweetness and texture, making it an ideal treat for late summer and early fall.

Ingredients

• 8 small ripe apricots

• 1/2 cup unsalted butter

• 1 cup breadcrumbs

• 2 tbsp sugar (optional)

• 1/2 tsp cinnamon (optional)

• 1/2 cup quark or ricotta cheese

• 1 large egg

• 1 cup all-purpose flour

• Pinch of salt

• Powdered sugar (for dusting)

Instructions

Step 1

In a mixing bowl, combine quark (or ricotta), egg, flour, and a pinch of salt to form a dough. Knead until smooth and set aside to rest for 15 minutes.

Step 2

Meanwhile, bring a large pot of salted water to a boil. Carefully remove the pits from the apricots, keeping them whole.

Step 3

Roll out the dough and divide it into 8 pieces. Flatten each piece, wrap it around an apricot, and seal the edges.

Step 4

Gently place the dumplings into the boiling water and simmer for 10-12 minutes, or until they float to the top.

Step 5

While the dumplings are cooking, melt butter in a pan and toast the breadcrumbs until golden brown. Stir in sugar and cinnamon, if desired.

Step 6

Remove the dumplings from the water, drain, and roll them in the buttery breadcrumbs to coat evenly.

Step 7

Serve warm, dusted with powdered sugar.

Tips

• You can replace apricots with plums or peaches when they're in season for a delicious variation.

• Serve with a dollop of whipped cream or vanilla sauce for an extra indulgent treat.