Ingredients
Dough Ingredients
- 4 tablespoons butter (2oz/60g, softened)
- 1 tablespoon granulated sugar
- 1 teaspoon vanilla extract
- Pinch of salt
- 1 cup cream cheese or Topfen (8oz/225g, cold)
- 1 large egg (cold)
- 1 cup flour (4.5oz/130g), plus extra for shaping
Apricots
- 8 small or medium apricots (or 6 large apricots), halved and pitted
- 8 sugar cubes
Breadcrumb Topping
- 2 tablespoons butter
- 1/2 cup breadcrumbs (2oz/55g)
- 2 tablespoons light brown sugar (or granulated sugar)
- Pinch of cinnamon
Instructions
- Make the dough: In a medium bowl, whisk together softened butter, sugar, vanilla extract, and salt until combined. Add the egg and cold cream cheese, whisking until mixed; lumps are acceptable. Stir in the flour gently with a spatula until just combined, keeping the dough slightly sticky. Adjust with 1-2 tablespoons flour if dough is too sticky. Wrap the dough into a round disk with plastic wrap and refrigerate for 30 minutes or longer.
- Prepare the apricots: Cut apricots in half and remove the stones. Insert one sugar cube into the cavity of each apricot half and press halves back together to enclose the sugar.
- Make the breadcrumb topping: Melt butter in a medium pan over medium-low heat. Add breadcrumbs and cook, stirring frequently, until golden brown. Remove from heat and mix in sugar and cinnamon.
- Shape the dumplings: Remove dough from the fridge, sprinkle with flour, and divide into 8 equal pieces (6 pieces for larger apricots). On a floured surface, flatten each dough piece, place an apricot in the center, and carefully wrap the dough around it sealing well with no visible seams. Place shaped dumplings on a floured plate.
- Cook the dumplings: Bring a large pot of salted water to a boil. Carefully drop 4-5 dumplings into the boiling water, reduce heat to a simmer, and cook for about 12 minutes. Stir gently occasionally to prevent sticking.
- Coat with breadcrumb topping: Using a slotted spoon, remove dumplings from water and drain well. Roll each hot dumpling in the prepared breadcrumb mixture until fully coated.
- Serve: Place dumplings on plates, dust with icing sugar, and serve warm. Enjoy your traditional Austrian Marillenknödel!
Notes
- Resting the dough in the fridge makes it easier to handle and shape around the apricots.
- You can substitute Topfen with cream cheese, but traditional recipes use Topfen for authentic taste.
- Be gentle when cooking the dumplings as they can stick or break apart if stirred too roughly.
- Adjust sweetness of breadcrumb topping to taste by varying sugar quantity.
- Serve immediately for best texture; leftovers can be gently reheated.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Stovetop
- Cuisine: Austrian
