Marillenknodel (Austrian Apricot Dumplings)

Nov 3, 2026 · By VanillaGoods

Baking Pastries doughnuts Medium

Marillenknodel (Austrian Apricot Dumplings)

Whole apricots are tucked inside a tender quark dough, simmered, then rolled in cinnamon-sugar browned crumbs. They are a summer staple in Austria. Makes 8 dumplings in about 1 hr 40 min.

Prep 45 min

Cook 25 min

Cooling 30 min

Total 1 hr 40 min

Yield 8 dumplings

Ingredients

Adjust yield

dumplings

9 oz (250 g)quark or very well drained ricotta
3 ½ tbsp (50 g)unsalted butter, softened, for the dough
1 (50 g)eggs
1 cup (125 g)all-purpose flour
2 oz (50 g)semolina
1 pinch (1 g)fine salt
14 oz (400 g)small ripe apricots, about 8, pitted through a slit
1 ½ oz (40 g)granulated sugar, a little in each apricot, for the filling
¼ cup (60 g)unsalted butter, for the crumbs
¾ cup (80 g)fine dry breadcrumbs
⅓ cup (30 g)granulated sugar, for the crumbs
½ tsp (1 g)ground cinnamon
2 tbsp (15 g)powdered sugar

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Instructions

Beat the quark, softened butter, egg and salt until smooth. Stir in the flour and semolina to form a soft dough. Chill 30 minutes.
Cut each apricot along the seam, remove the pit and fill the cavity with about 5 g of sugar. Press closed.
Divide the dough into 8 pieces. Flatten each in your palm, wrap around an apricot and roll into a smooth ball with floured hands.
Bring a wide pot of salted water to a gentle simmer.
Slide in the dumplings, cover loosely and simmer 12 to 15 minutes, turning once, until they float and the dough is firm.
Melt the butter in a skillet, add the breadcrumbs, sugar and cinnamon and toast over medium heat 4 minutes, stirring, until golden.
Lift out the dumplings with a slotted spoon, drain well and roll in the warm crumbs.
Dust with powdered sugar and serve right away.

Tips

Use ripe but firm apricots; very soft ones burst while simmering.
Keep the water at a gentle simmer, not a hard boil.
Moisten your hands with water to seal any cracks in the dough.
Good with vanilla ice cream or a glass of sweet white wine.

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Recipe FAQ

How long does it take to make marillenknodel (austrian apricot dumplings)?

Plan on 45 minutes of prep and 25 minutes of cooking, plus 30 minutes to chill. The recipe makes 8 dumplings.

How should I store marillenknodel (austrian apricot dumplings)?

Best fresh. Refrigerate leftovers up to 2 days and reheat in a skillet with butter.

Can I make marillenknodel (austrian apricot dumplings) ahead?

Best made just before serving. Best fresh. Refrigerate leftovers up to 2 days and reheat in a skillet with butter.

Serve it with vanilla ice cream or a glass of sweet white wine.

Estimated · per serving

Nutrition

Per serving = 1 of 8 servings this recipe makes.

310 Calories / serving

13.8g Fat

38.9g Carbs

8.3g Protein

17.0g Sugar

Whole recipe (8 servings): ~2480 cal · 110g fat · 311g carbs · 66g protein · 136g sugar

Estimated values per serving, calculated from standard ingredient data. Not verified Nutrition Facts; actual values vary with brands, measurements, and preparation.