Marillenknödel
|
Marillenknödel with topfen and butter | |
| Type | Pastry |
|---|---|
| Main ingredients | Dough, apricots, powdered sugar |
 Cookbook: Marillenknödel  Media: Marillenknödel | |
Marillenknödel is a pastry common in Austrian (especially Viennese) cuisine, as well as that of Bohemia and Moravia. "Marillen" is the Austrian term for apricots and this pastry is found predominantly in areas where apricot and orchards are common. Examples of such areas would include the Wachau and Vinschgau.
Small dumplings are formed from dough, in which apricots or mirabelle plums are placed. The dumplings are then boiled in slightly salted water and covered in crispily fried breadcrumbs and powdered sugar. The dough is usually made of potato but is also made from "Topfenteig".
At the Kurt Tichy ice cream parlors in Vienna one can also find Eismarillenknödel, in which the "dough" is made of ice cream and the streusel is made of a nut and sugar mixture.
