I am an avid collector/cook of ethnic recipes so I was very happy to stumble across Goodcookbecky’s blog, featuring a great variety of ethnic recipes and, in particular, a collection of German recipes…. Yum!
The particular recipe that caught my eye are these delicious Austrian/Apricot Dumplings aka Marillenknodel (German for Apricot Dumplings) which are nothing more than glorious, fresh apricots lovingly wrapped with a cream cheese dough, cooked in simmering water, and then rolled in toasted breadcrumbs and coconut! With a summer bounty of fruit this makes a delicious recipe to add to your repertoire and one which could easily be made with other fruit , such as plums, apples, etc.
I am a true lover of fruit-based desserts and I know this is one that I will frequently be making! Thanks Goodcookbecky for a great recipe!
My folks are in town for a few weeks. We wanted to make some German/Austrian food while they were visiting. Today we made Marillenknödel (German for Apricot Dumplings) for lunch. They are apricots wrapped in a cheese dough, then cooked in simmering water for 15 minutes. Then you roll the dumplings in toasted breadcrumbs and coconut flakes. Sprinkle each crumb coated dumpling with a little sugar and extra breading on the side and enjoy. It was nice to work with my mother to make these. One word of caution though, if the fruit is very juicy you need to take care or it could squirt hot fruit juice. You could easily swap out the fruit with plums (but they would be called “Zwetschkenknödel”in German).
The dough our family used most was called Topfenteig (the closest ingredient to that is cream cheese, though not the perfect substitute it works!) Other doughs…
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