Sweet Marillenknödel dumplings are a real treat!
These Austrian dessert dumplings are easy to prepare and are sure to impress your family and friends.
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.
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 cooked 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.
Dumplings come in all forms, savory and sweet, in central Europe.
What are Mehlspeisen?
I did mention Mehlspeisen previously on this space.
In a nutshell: Mehlspeisen are meals prepared with flour as
As a result, and mostly because I am Austrian after all, I felt compelled to share this flour-based recipe.
Sweet dumpling variations
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!
In fact, even the dough could be switched and instead of a choux
I prefer the choux dough over the two latter choices. According to me, it’s easier to handle choux dough and it does get a bit “fluffier”.
Marillenknödel made with choux dough is more common practice.
How to serve Marillenknödel
The best way to enjoy these Marillenknödel is with fluffy whipped cream.
Another idea is to serve them up with a Vanille Sauce or a fruit coulis.
Or just leave them plain as they are. Marillenknödel are great on their own
Marillenknödel Recipe (Apricot Dumplings)
For the Dough:
- 1 Tablespoon Butter
- 1 1/4 cup Milk
- pinch Salt
- 1 1/2 cup All Purpose Flour
- 2 Egg Yolks
For the filling and coating:
- 12 Apricots
- 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 up on medium heat and bring to a boil.
- Take from the heat and add in the flour.
- Take the pot back to low heat and keep on stirring! Don’t waste time at this point, stay focused because it’s important that you follow this step!
- While you keep on stirring, the dough will form to a ball and at the bottom of your pot, you will notice a layer of sticky flour. If you see flour at the bottom of the pot, it is the right way and all is good.
- Place the dough into a bowl and let cool for some time.
- In the meantime, wash and pat dry your fresh Apricots. Slice into half and discard the core.
- 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.
- 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.
- Serve as a dessert.