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LOCATION: Recipes >> German >> Marillenknodel 02

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Austrian Apricot Balls (Marillenknoedel)
(about 12-16 Knoedel)

250 g white cheese (austrian: Topfen, german: Quark)
30 g butter
2 egg yolks
pinch salt
80 g flour

80 g butter
100 g breadcrumbs
2 Tbsp sugar
1/4 tsp cinnamon

12-16 apricots
12-16 pieces sugar

powdered sugar

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

Put breadcrumbs, sugar and cinnamon into a pan where you melted
the butter and roast it until it takes a golden colour (you can
also smell, when it is finshed, but be careful it soon may be too
late). Roll the balls in the roasted breadcrumbs, put powdered
sugar above and eat very hot.

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