Marillenknödel & Zwetschgenknödel

Let's celebrate autumn with these golden Knödel

Let’s celebrate autumn with these golden balls with fruity suprise

Autumn for me means plums and apricots. Which obviously leads to sweet Zwetschenknödel or Marillenknödel, respectively 😉 This is a typical Austrian recipe which I ate quite a lot as a child and I still love it so much! Every year I am looking forward for the fall season as only for a limited time during the year is it possible to indulge them… You might remember the little treasure that was the first cooking book from my mother? * Well I found the recipe in there and only added the crunchy sugar-bread crumb crust as I love my Knödel so much more with a crunch (… also that was the way my mother made them for us).

* When you have read about my mothers cooking book, you might have a little background on sweet dishes that are typically Austrian and served for dinner or lunch (yes, sweet food for dinner, it is possible!), also you might have learned a few things about Knödel, so no need to go into details about Austrian cuisine just now.

Marillenknödel & Zwetschgenknödel

I was actually afraid of making Knödel for quite some time, as they are said to be quite hard to make. Actually, they were not that intimidating as I though and turned out just lovely! Saying that, I would still recommend to make one “Test-Knödel” to make sure you have the right consistency. Prepare one Knödel only first and cook it. Check whether it cooks perfectly or maybe falls apart during cooking as it was not firm enough. In that case adapt the recipe by adding a bit more flour. Check again, but be careful to not add too much flour, you want a light Knödel and not a super hard one. The rule for Knödels is, that you should be able to eat them only using a fork. Taking a knife would insult the cook, that’s how the saying goes (honestly I just find it easier eating with fork and knife and use it nevertheless, but in my case I am the eather and the cook, so I can do that 😛).

Anyway, please don’t be scared! When I am able to cook these beauties, you sure are, too! Just get starting and in the end you will be surprised how easy (and utterly delicious) it is 🙂 It is really worth the effort and I cant image celebrating autumn better than with Marillenknödel! By the way, not only the new season is to be celebrated but also Ronjas Blog as she introduced me in her Blog Introduction section! I am super excited, thanks again so much Ronja and a warm welcome to all new readers ♥

Marillenknödel & Zwetschgenknödel

For the Dough

Here a short notice about the dough. There are different versions of it, some swear to use potato dough, some even a pastry dough others only a dough made with quark. You may not be familiar with quark as I know in many countries it is not that frequently used as in Austria (I have actually a tons of sweet Austrian recipes using quark). I know in England it can be found as Fromage frais. Just have a look around in your supermarket 🙂

Marillenknödel & Zwetschgenknödel:  Making  Marillenknödel & Zwetschgenknödel:  Making  Marillenknödel & Zwetschgenknödel:  Making

1. Prepare the fruit by halving it and taking out the stone. Replace it by a piece of sugar (how good does that already sound)

2. Prepare the Quark by rinsing any extra water! The quark version (Topfen) in Austria is drier than regular quark

3. Mix together all the ingredients by using a spoon until it comes together (easy right?)

Making the Knödel

Marillenknödel & Zwetschgenknödel:  Making  Marillenknödel & Zwetschgenknödel:  Making  Marillenknödel & Zwetschgenknödel:  Making

1. Bring some water to the boil, add some salt and reduce to a simmer (should not be boiling any more when adding the Knödel)

2. Make your hands wet, believe me that does the trick to actually form those Knödel

3. Take a heaped Tablespoon of dough in your hand and press it flat, add one half of a fruit of your choice and fold the dough around it. Make sure to not have any holes, otherwise water will enter your Knödel (and wash away all the lovely sugar)

4. Add to the simmering water

5. Let it cook for about 10 minutes, you will know when they are done when they start to float on the surface

6. Prepare the sugar and bread crumb mixture. This really is just an approximate quantity as I usually just cover the pan I have and mix the two ingredients by eye.

7. Heat up some butter in a pan and once melted add the sugar-bread crumb mixture and over low heat bake them for a couple of minutes until golden.

8. Add the wet Knödel to the golden crunchy mixture and roll them around until completely covered with it!

9. Enjoy your delicious autumn dish!

Marillenknödel & Zwetschgenknödel:  Making  Marillenknödel & Zwetschgenknödel:  Making  Marillenknödel

So lets celebrate Autumn with these delicious golden Knödel with a fruity surprise! And if you like apricots and quark, check out my Apricot Almond Crumble Cake and watch out for my post next week. There will come one more apricot recipe 🙂 For now I hope that the fall season will bring us a lot of lovely sunny days with beautiful colored trees ♥ Enjoy the new season!


Makes about 15 Knödel

For the dough:

  • 250g Quark (Fromage frais)
  • a pinch of salt
  • 1 Egg
  • 50g Flour
  • 50g Bread Crumbs
  • 7-8 Plums or Apricots (marillen is the austrian name for apricots and are mostly small apricots)

For the coating (approximately):

  • Butter
  • 200g Breadcrumbs
  • 4 Tbsp Demerara Sugar