Helene Dsouza

Marillenknödel are a traditional dessert specialty from Austria.

Total Time: 50

Prep Time: 30

Cook Time: 20

12 Dumplings

RECIPE

Sweet apricot dumplings are a traditional dessert from Central Europe. We call them Marillenknödel.

These Austrian dessert dumplings are fun to prepare and are sure to impress your family and friends.

Sweet Apricot Dumplings (Marillenknödel) cover

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What are Marillenknödel?
📖 Recipe
What are Mehlspeisen?
Sweet dumpling variations
Serving
💬 Comments

Coated by a tender choux dough sits a fresh apricot from the garden.

Prepared the Austrian way, these apricot dumplings will transport you to a new uncharted food paradise.

I am not exaggerating, that's how most Austrians would feel about their beloved Mehlspeissen such as these dessert apricot dumplings.

What are Marillenknödel?

Marillenknödel are sweet dessert dumplings prepared with a choux dough. The stove cooked choux dough is wrapped around a fresh apricot half and sealed to create a round dumpling.

The dumpling is then cooked in water before being finished with butter and bread crumbs in a pan.

Marille is the Austrian German word for Apricot. In Germany, they say Aprikosen. Knödel is the common German word for dumplings.

TIP: Discover more Austrian German Food translations.

Dumplings come in all forms, savory and sweet, in Central Europe.

📖 Recipe

Marillenknödel Recipe (Apricot Dumplings)

Marillenknödel are a traditional dessert specialty from Austria.

5 from 2 votes

Print Pin Rate

Course: Dessert

Cuisine: Austrian

Prep Time: 30

Cook Time: 20

Total Time: 50

Servings: Dumplings

Calories: 107kcal

Recipe by: Helene Dsouza

Ingredients

For the filling and coating:

▢ 12 Apricot
▢ Butter
▢ Bread Crumbs

US - Metric

Instructions

First, create the choux dough. Heat up a pot and melt the butter and pour in the milk + season with a pinch of salt. Mix and heat on medium heat and bring to a boil.
1 Tablespoon Butter, 1 ¼ Cup Milk, Pinch Salt
Take from the heat and add in the flour.
1 ½ Cup All Purpose Flour
Take the pot back to low heat and keep on stirring! Don't waste time at this point, stay focused because you must follow this step!
While you keep on stirring, the dough will form into a ball and at the bottom of your pot, you will notice a layer of sticky flour. A thin layer of flour at the bottom is an indication that you are done stirring your choux dough.
Place the dough into a bowl and let cool for some time.
Meanwhile, wash and pat dry your fresh Apricots. Slice into half and discard the core.
12 Apricot
When the dough has cooled, add the egg yolks and mix it into the dough. The dough needs to be cool or lumps will form, and the ingredients won't bind.
2 Egg Yolks
Shape the dough into a large sausage.
Keep a large pot with water to boil.
Cut the dough into 12 pieces. Flatten with a rolling pin into flat rounds. Place the apricot into the center of a round and shape the dough around the fruit. Seal the ends of the dough well. Your dumplings should be round.
Place the dumplings into the boiling water and cook until the dumplings swim on the surface of the water. Take them out and keep them dry.
While the dumplings are cooking, heat up a frying pan and melt the butter and add the breadcrumbs. Mix it all well over low heat.
Bread Crumbs, Butter
Take each dumpling and drag it through the butter breadcrumbs mixture to coat evenly.
Serve as a dessert.

Nutrition

Nutrition Facts

Marillenknödel Recipe (Apricot Dumplings)

Amount Per Serving

Calories 107 Calories from Fat 18

% Daily Value*

Fat 2g3%

Saturated Fat 1g5%

Cholesterol 37mg12%

Sodium 21mg1%

Potassium 144mg4%

Carbohydrates 17g6%

Fiber 1g4%

Sugar 4g4%

Protein 3g6%

Vitamin A 790IU16%

Vitamin C 3.5mg4%

Calcium 39mg4%

Iron 0.9mg5%

* Percent Daily Values are based on a 2000 calorie diet.

What are Mehlspeisen?

I did mention Mehlspeisen previously on this space. In a nutshell: Mehlspeisen are meals prepared with flour as key ingredient.

These flour-based meals have been popular even before the last emperor of Austria had turned it into a fashion.

As a result, and mostly because I am Austrian after all, I felt compelled to share this flour-based recipe.

Sweet dumpling variations

The Fruits

I prepared another sweet choux based dumpling like this but with strawberries instead of apricots.

You can also use fresh prunes instead of the apricots and create prune dumplings!

The Dough

In fact, even the dough could be switched and instead of a choux pastry you can use a potato dough or Topfen (Curd Cheese, also known as Quark in Germany) dough.

I prefer the choux pastry over the two latter choices.

In my opinion, it's easier to handle choux pastry, and it does get a bit “fluffier”.

Marillenknödel made with choux pastry is more common practice.