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. Good luck Gabriele Apricot Balls (Marillenknoedel) INGREDIENTS (about 12-16 Knoedel) 250 g white cheese (?) (austrian: Topfen, german: Quark) 30 g butter 2 egg yolks pinch salt 80 g flour 80 g butter 100 g breadcrumbs 2 Tbsp sugar 1/4 tsp cinnamon 12-16 abricots 12-16 pieces of sugar powdered sugar INSTRUCTIONS 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.
Carnegie Mellon's School of Computer Science (SCS) graciously hosts the Recipe Archive. We invite you to learn about SCS educational programs and research.