Recipe - Apricot Balls (Marillenknoedel)

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 tablespoon Sugar
One fourth teaspoon Cinnamon
12 (up to)
16 Abricots
12 (up to)
16 Pieces of sugar (sugar
cubes?)
Powdered sugar

From: Gabriele DANNINGER A4422DAD@helios.edvz.univie.ac.at

Date: Thu, 19 Aug 93 11:19:24 MEZ
The Aprocot Balls (Marillenknoedel) are one of my favourite dishes. It is
very popular in Austria. Since I am not used to write recipes in english,
there may be some errors in it. Please be not upset. Now follows the
recipe.

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
diameter of about 5 cm. Cut slices of about 1 cm, press flat on your hand.
Put an abricot (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
finshed, but be careful it soon may be too late). Roll the balls in the
roasted breadcrumbs, put powdered sugar above and eat very hot.

REC.FOOD.RECIPES ARCHIVES

/COOKIES

From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.