Marillenknödel

Apricot dumplings (apricot dumplings ) are a pastry of Czech and Austrian cuisine. Especially in the apricot growing areas such as the Wachau Valley in Vinschgau they are widespread.

There are small shaped dumplings made ​​of dough, are inserted into the enucleated apricots. The dumplings are served boiled and rolled in browned bread crumbs, then sprinkled with powdered sugar. When dough especially Topfenteig, Erdäpfelteig and choux pastry is used. Regionally, the dumplings are also sprinkled with cinnamon sugar, poppy seeds or crushed gingerbread crumbs. Or the very dry Czech stopper is ground and passed through the dumplings. Occasionally they are doused with melted butter.

Apricot dumplings as a finished dish

Apricot dumplings also have numerous ready meal manufacturers in their product range. However, always comes back criticism since then be used as wealth only fruit pieces of apricot, but this is allowed by law.

Others

There are in Vienna also invented by Kurt Tichy and designated as Eismarillenknödel type in which the dough is imitated from ice cream and bread crumbs made ​​from a walnut -sugar mixture.