Marillenknödel
Sign in to saveMarillenknödel (; , lit. apricot dumplings) is a pastry common in Austrian (especially Viennese), Czech cuisine, Hungarian cuisine and across Central Europe. Marillen is the Austro-Bavarian term for apricots (most of the German-speaking world uses Aprikose) and this pastry is found predominantly in areas where apricot orchards are common, such as the Wachau and Vinschgau regions.
Key facts
- Prepared food.name
- Marillenknödel
- Prepared food.image
- FW Marillenknödl1.jpg
- Prepared food.image_size
- 250px
- Prepared food.caption
- Marillenknödel covered in powdered sugar
- Prepared food.country
- AustriaCzech RepublicHungary
- Prepared food.type
- Pastry
- Prepared food.main_ingredient
- Dough, apricots, bread crumbs, powdered sugar
via Wikipedia infobox
Wikidata facts
- Country of origin
- Austria
- Image
- Aprikosenknödel.jpg
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- Commons category
- Marillenknödel
via Wikidata · CC0
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Encyclopedic overview
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- References
Marillenknödel (; , lit. apricot dumplings) is a pastry common in Austrian (especially Viennese), Czech cuisine, Hungarian cuisine and across Central Europe. Marillen is the Austro-Bavarian term for apricots (most of the German-speaking world uses Aprikose) and this pastry is found predominantly in areas where apricot orchards are common, such as the Wachau and Vinschgau regions.
Small dumplings (Knödel) are formed from dough, in which cored apricots or mirabelle plums are placed. The dumplings are then boiled in slightly salted water and covered in crispily fried bread crumbs and powdered sugar. The dough is usually made of potato (Erdapfel), though also quark (Topfen) and choux pastry are used.
Excerpted from Wikipedia’s “Marillenknödel” article, available under the CC BY-SA 4.0 licence.