Apricot balls (marillenknoedel)
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Apricot balls (marillenknoedel)
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Last updated 6/12/2012 1:04:46 AM. Recipe ID 29426. Report a problem with this recipe.
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      Title: Apricot balls (marillenknoedel)
 Categories: Cookie
      Yield: 12 Servings
    250 g  White cheese (Austrian:
           -topfen; German: quark)
     30 g  Butter
      2    Egg yolks
      1 pn Salt
     80 g  Flour
     80 g  Butter
    100 g  Breadcrumbs
      2 tb Sugar
    1/4 ts Cinnamon
     12    -(up to)
     16    Abricots
     12    -(up to)
     16    Pieces of sugar (sugar
           Powdered sugar
  From: Gabriele DANNINGER 
  Date: Thu, 19 Aug 93 11:19:24 MEZ The Aprocot Balls (Marillenknoedel)
  are one of my favourite dishes. It is very popular in Austria. Since
  I am not used to write recipes in english, there may be some errors
  in it. Please be not upset. Now follows the recipe.
  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.
  From rec.food.cooking archives.  Downloaded from Glen's MM Recipe

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Recipe ID 29426 (Apr 03, 2005)

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