Apricot balls (marillenknoedel)
Last updated 6/12/2012 1:04:46 AM. Recipe ID 29426. Report a problem with this recipe.
Title: Apricot balls (marillenknoedel)
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)
12 -(up to)
16 Pieces of sugar (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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