MarillenknöDel, Austrian Specialty: Apricot Quene

Name: MarillenknöDel, Austrian Specialty: Apricot Quenelle Crusty Sweet Breadcrumb Crust With Pistachio
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 15/16 tablespoons butter soft; 1 egg; 4 3/4 tablespoons semolina fine; 1 1/16 cups wheat flour; 1 1/16 cups cream cheese 25% fat; 8 apricots; 2 2/3 tablespoons caster sugar; 7 3/8 tablespoons breadcrumbs fine; 3 7/8 tablespoons pistachios ground; cinnamon

Servings: persons

1
Work 50 grams of soft butter to a cream in a bowl, add egg, and then semolina and flour. Mix.
2
Add cream cheese, mix for a thick dough.
3
Store in a cool place for 1 hour.
4
Remove the seeds from apricots trying if possible not to cut them in 2, replace the apricot seeds with a sugar square, and close apricot.
5
Divide the dough into 8 identical balls, slightly flour your fingers since the dough is a bit sticky.
6
Flatten the balls on a floured surface. Wrap each apricot completely in dough, press firmly so that it sticks on the fruit.
7
Heat 20 grams of butter in a skillet, add bread crumbs, sugar, pistachio powder, and a pinch of cinnamon, let it color a bit.
8
Heat a large pot of water.
9
When boiling, gently dip dumplings in the water for 12 to 15 minutes until they rise to the surface.
10
Remove from water, immediately roll in breadcrumb mixture.
11
Serve warm.

642

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 4 15/16 tablespoons butter soft, 1 egg, 4 3/4 tablespoons semolina fine, 1 1/16 cups wheat flour, and more.

Yes, MarillenknöDel, Austrian Specialty: Apricot Quenelle Crusty Sweet Breadcrumb Crust With Pistachio falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

MarillenknöDel, Austrian Specialty: Apricot Quenelle Crusty Sweet Breadcrumb Crust With Pistachio

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions