Flour based Austrian Dishes or "Mehlspeisen" are very popular all over Austria and in Eastern Europe, and like many of the sweet ones they can be enjoyed as a main course or as a dessert after a larger meal.
Marillenknödel was my favourite dish as a child, and my grandmother used to cook it for me every Saturday.. Luckily I managed to preserve her recipe and I can share it with you. Easy to make, perfect for summer:
For the dough:
250g of Topfen or Quark (available in most UK supermarkets)
30g butter (if you buy fat free Quark add a bit more)
1 pinch of salt
1 lemon zest
Mix all ingredients until the dough has a smooth texture, cover with a cloth and let it rest in the fridge for 15-20 minutes.
When ready, divide in 8 equal pieces, and roll the dough around the apricot until the fruit is well covered and it forms a nice ball form, typical for any "Knödel".
Then boil the Knödel in simmering water for 10-15 minutes.
While the Knödel are boiling, heat up a pan with some butter, and roast the breadcrumbs until they are nice and golden (using the right breadcrumbs makes a huge difference!)
When the Knödel are ready, take them out of the water and put them in the pan with the breadcrumbs, roll them around until they are nicely covered.
Serve with plenty of caster sugar on top.
GUTEN APPETIT !