Apricot Balls

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

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


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
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.


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