Austrian Apricot Balls (Marillenknoedel)
14 Servings
250 g white cheese (austrian topfen, german: quark)
30 g butter
2 egg yolks
1 pn salt
80 g flour
80 g butter
100 g breadcrumbs
2 T sugar
1/4 t cinnamon
14 apricots
14 pieces of sugar
1 powdered sugar
Mix white cheese, butter (soft, not directly from the refrigerator), egg yolks and salt. Add the flour and make a soft mass. Form a roll with a dia- meter of about 5 cm. Cut slices of about 1 cm, press flat on your hand. Put an apricot (remove the kernel and put in a piece of sugar) on top of it and form a ball. Put into a pot of simmering, slightly salted water. Let simmer for about 10 minutes. Put breadcrumbs, sugar and cinnamon into a pan where you melted the butter and roast it until it takes a golden colour (you can also smell, when it is finished, but be careful it soon may be too late).
Roll the balls in the roasted breadcrumbs, put powdered sugar above and eat very hot.
14 Servings
250 g white cheese (austrian topfen, german: quark)
30 g butter
2 egg yolks
1 pn salt
80 g flour
80 g butter
100 g breadcrumbs
2 T sugar
1/4 t cinnamon
14 apricots
14 pieces of sugar
1 powdered sugar
Mix white cheese, butter (soft, not directly from the refrigerator), egg yolks and salt. Add the flour and make a soft mass. Form a roll with a dia- meter of about 5 cm. Cut slices of about 1 cm, press flat on your hand. Put an apricot (remove the kernel and put in a piece of sugar) on top of it and form a ball. Put into a pot of simmering, slightly salted water. Let simmer for about 10 minutes. Put breadcrumbs, sugar and cinnamon into a pan where you melted the butter and roast it until it takes a golden colour (you can also smell, when it is finished, but be careful it soon may be too late).
Roll the balls in the roasted breadcrumbs, put powdered sugar above and eat very hot.
0 comments:
Post a Comment