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 Marillenknödel covered in powdered sugar | |
| Type | Pastry |
|---|---|
| Place of origin | Austria Czech Republic Hungary |
| Main ingredients | Dough,apricots,bread crumbs,powdered sugar |
Marillenknödel (German:[maˈʁɪlənˌknøːdl̩]ⓘ;Czech:meruňkové knedlíky, lit.apricot dumplings) is apastry common inAustrian (especiallyViennese),Czech cuisine,Hungarian cuisine and across Central Europe.Marillen is theAustro-Bavarian term forapricots (most of the German-speaking world usesAprikose) and this pastry is found predominantly in areas where apricot orchards are common, such as theWachau andVinschgau regions.
Smalldumplings (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 friedbread crumbs andpowdered sugar. The dough is usually made of potato (Erdapfel), though alsoquark (Topfen) andchoux pastry are used.[1]
Ferdinand I of Austria famously orderedMarillenknödel when apricots were out of season, to which he replied, "I am the Emperor and I want dumplings!"[2]
