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    Home / Austrian Kitchen / Marillenknödel

    Marillenknödel

    Whole apricots wrapped in a soft potato-quark dough, boiled, and rolled in sweet toasted breadcrumbs — Austria’s beloved summer dessert from the apricot orchards of the Wachau.

    ⏱ 40 minPrep time
    🔥 20 minCook time
    🍽 4Servings
    🏷 Austrian KitchenCategory
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    Whole apricots wrapped in a soft potato-quark dough, boiled, and rolled in sweet toasted breadcrumbs — Austria’s beloved summer dessert from the apricot orchards of the Wachau.

    Apricot season’s sweetest moment

    Marillenknödel are a late-summer ritual: when the Wachau’s apricots ripen, Austrian kitchens roll out the dough, hide a fruit inside each dumpling, and finish them in buttered, sugar-dusted breadcrumbs. The contrast of tart fruit and sweet crumb is pure poetry.

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    Step by stepInstructions

    1. Combine the riced potatoes, quark, egg, flour, and salt into a soft dough. Knead briefly, cover, and chill 30 minutes.
    2. Pit the apricots through a small slit and push a sugar cube inside each if using.
    3. On a floured surface, roll the dough into a log and cut into 12 pieces. Flatten each piece, wrap it around an apricot, seal well, and roll smooth between your palms.
    4. Bring a large pot of salted water to a gentle simmer. Poach the dumplings in batches 10-12 minutes until they float and feel puffed.
    5. Meanwhile, melt the butter in a skillet and toast the breadcrumbs with the sugar and cinnamon until golden.
    6. Roll the drained dumplings in the crumb mixture and serve warm, dusted with powdered sugar.

    💡 Chef tips & storage

    Keep the dough cool and handle it gently so it stays tender. The dumplings are done when they bob to the surface — a minute more is all they need.

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    Recipe details

    Prep40 min
    Cook20 min
    Servings4
    CategoryAustrian Kitchen
    PublishedAugust 17, 2026
    Emily — the cook behind My Comfort Recipes

    Hi, I'm Emily 🧡

    Hi, I'm Emily — the cook behind My Comfort Recipes. Simple, tested comfort food for real weeknights, written down the way grandma would. Pull up a chair. More about me →

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