Here is another very German/Austrian meal. We would sometimes have this for dinner, but more frequently as a dessert. A lovely cream cheese dough is wrapped around an apricot (or plum -Zwetschken) and then it is boiled in water and rolled in toasted breadcrumbs and sprinkled with sugar. A word of caution if you are going to eat these after you make them (that usually happens around my house) They are quite hot on the center and depending on how juicy your fruit was to start with it does tend to squirt hot juice from the fruit and can scald – so please be careful! How do you eat it? with a fork. It is a great summer dessert. Also beware the pit! This recipe is also from my mom.
There are several different dough variations used. This one is close to the Topfenteig (Topfen also called Quark in Germany) is similar to cream cheese, but not exactly, I have had to take some liberties with the ingredients. Other doughs that are often made are Brandteig (similar to the dough you would use making cream puffs) and Kartoffelteig (potato dough). Our family most frequently made the Topfen (cheese) dough.
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Marillenknödel – Verna H. (Apricot Dumplings)
- 8 ounces cream cheese
- 1 large Egg
- 1/2 tsp Salt
- 6 Tbsp flour
- 1/4 lb Butter — or margarine
- plain dry bread crumbs (3/4 cup more or less)
- granulated sugar, to taste
- 8 medium Apricots (or plumbs)
Mix creamed cheese, egg, salt. Gradually add flour. Flour hands, take a piece of dough, pat it flat and wrap the fruit in it. Drop in boiling, slightly salted water for about 10 minutes. Fruit balls will float so use a large pot.
In the meantime, brown breadcrumbs in margarine. When dumplings are done, roll them in the browned breadcrumbs and sprinkle with sugar and serve.
Dumplings using plums as center are called “Zwetschkenknoedel”