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Scotch Apricots |

At the height of summer in Austria, when apricots are at their ripest , Marillenknödel come out to grace everyone's tables. They are sweet, delectiable, bouncy balls that mark that summer is here. This recipe is from Merdeith Erickson's Alpine Cooking.

Prep time: 4 hours

Cooking time: 20 minutes

Makes: 6 large dumplings


6 apricots

6 sugar cubes

Ingredients Dough:

27g butter

45g icing sugar

1 egg

55g crustless white bread ripped into pieces

250g quark cheese

43g plain flour (and a hefty amount for dusting)

Ingredients Crust:

75g panko breadcrumbs

110g unsalted butter

A pinch of cinnamon if you'd like!

1. Be like a miner and get in the pits

Start this recipe by coring your apricots. The easiest way to do this is by using the end of a wooden spoons handle and pushing down through the top of the apricot. The pit will pop out alliteratively.

Once you've mined into the centre of all 6 of your apricots, push a sugar cube inside and let the apricot accept its sweet surrogate child. Set all of the filled apricots aside in a bowl.

2. Get quarky

In a large bowl cream 27g butter and 45g icing sugar on a medium speed for about a minute, until it becomes lighter in colour. Add in the egg whilst still mixing.

Once mixed in, turn your mixer to a slower setting and add the 55g ripped bread (don't worry, we won't tell anyone that while you prepared the bread you put on a top hat and a cockney accent and pretended to be Jack the Ripper), then the quark 250g quark.

Mix for 3 or 4 minutes until fully combined.

Cover the mixture with cling film and leave for at least 3 hours, or up to over night - if you're a patient little dumpling.

3. Canoodle that Köndel into being

Once your dough has had its cooling off time, dust your work surface with flour and scrape the dough out onto it. Pretend your attending a halloween party as a ghost and coat your hands generously with flour (no, take that bedsheet off - that's too far). Get creative and roll your dough out into a 15cm long log. Slice the roll into 6.

Flatten each of your segments with the palm of your floury hand into a circle big enough to wrap around your apricots. Place the dough circle flat on your palm and place the apricot on top, start using your other hand to bring the dough up and round, patching any holes with the malleable dough as you go (what a catchy little rhyme). Roll the completed scotch apricot between your hands to smooth it out.

Place the competed dumpling on a baking sheet lined, or very floury, surface. Repeat until all the apricots are wrapped and fully disguised like their trojan apricots.

4. Crisp, crasp, crosp those Köndel

Bring a large pot of water to the boil and gently easy in one Köndel at a time, be careful of the splash, stir them gently to make sure they don't stick to the bottom. Boil for 10 to 12 minutes, you'll know they're done when a knife inserted into the middle comes out warm.

Meanwhile, melt 110g butter over a medium heat in a large frying pan. Once the butter is bubbling at the bread crumbs and cook until golden (around 5 minutes).

Set to the side once crispy and crunchy.

Once your Köndel are cooked remove from the boiling water with a slotted spoon and gently yeet them into the cispy bread crumbs, roll and toss until they are coated in their new stylish crumb jacket. Plate your Köndel up and generously sprinkle with icing sugar and vanilla sugar if you have it.

Dink and sink (and probably return for 5 more)!

Food for Thought

Lizzy says: "I've only ever had supermarket bought marillenknödel before and I thought they were pretty nice, but on trying this recipe, I realise those ones had very weak knödel game and marillenknödel are prehaps the highest form of dumpling. This recipe was surprisingly easy to make which was an added bonus. You really need to watch out for dropping those knödel in the water though because the splash back is lethal. As with most recipes, I tried to cut corners (I'm sure everyone sympathises) and leave the dough to rest for far less time - but next time I'd make sure to leave it for the full time. Overall, these were cripsy and doughy and really tasty! 10/10"

Kate says: "I feel like discovering this recipe was like discovering a secret: Marillenknödel aren't difficult to make! Having had these in restaurants before, I thought they would be tricky but other than needing some finesse wrapping the apricots in the dough it's not difficult at all - especially if you cover your hands in flour so nothing sticks. I added some cinnamon to my breadcrumbs and liked that a lot, and the end result was lovely, sticky and sweet with a crunchy buttery crumb. 9/10 because I lost a few in the cooking process due to my ineptitude with covering the apricot in dough and I need more practice"

9.5/10 Gasps


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