🇦🇹 Austria recipe
Marillenknodel
Marillenknodel are the jewel of Austrian summer cooking, appearing on menus and home tables when the prized Wachau apricots are at their peak. Each ripe apricot is encased in a tender, pillowy potato dough, gently boiled until the fruit softens to a jammy, aromatic center, then rolled in butter-toasted breadcrumbs with a touch of cinnamon. The contrast of the sweet-tart fruit, the soft dough, and the crunchy, buttery coating is perfection.
Prep40 mins
Cook25 mins
Serves4
Difficultymedium
Ingredients
- For the dough: 500g floury potatoes (such as Russet), boiled and riced, 125g plain flour, 35g fine semolina, 1 large egg, 1 tablespoon unsalted butter melted, pinch of salt
- 8 to 10 ripe apricots, washed and dried, stones intact or replaced with a sugar cube
- For the breadcrumb coating: 60g unsalted butter, 100g fine dry breadcrumbs, 2 tablespoons granulated sugar, quarter teaspoon ground cinnamon
- Powdered sugar for dusting
- Sour cream or vanilla sauce for serving
Method
10 step-by-step instructions with timers and hands-free Cook Mode narration, in the OriginEats app.
- Portion scaling for any number of servings
- Auto-generated grocery list, grouped by aisle
- Add it to your weekly meal plan in one tap
Nutrition per serving
- Calories
- 440
- Protein
- 10 g
- Carbs
- 58 g
- Fat
- 18 g
