Marillenknödel (apricot dumplings) are one of the true summer icons of Austrian cuisine. Soft, fluffy dumplings made with a quark (Topfen) and semolina dough, filled with fresh apricots and rolled in golden buttered breadcrumbs. They belong to the family of Mehlspeisen (sweet main courses), which often appear in Austrian kitchens instead of savoury dinners.
I have a special connection to these dumplings because my Opa and Stiefoma (who I affectionately call Switty Oma) live in the Wachau, the region famous for its apricots – Wachauer Marillen are the best!
If you’ve ever been to Vienna in the summer, you might also know the famous Eismarillenknödel from Tichy, a modern take on this classic dessert — cold, creamy, and served as a little indulgence in the city. Fun fact: the HBLA I attended was just around the corner from Tichy, so I always kept an eye out for a sweet treat after school!
Each region has its quirks: in Lower Austria it’s almost always apricots, while in Styria you may find plums (Zwetschkenknödel), and in Vienna sometimes strawberries.
Ingredients
For the dough
- 40 g butter, softened
- 250 g Topfen (quark)
- 1 egg, separated
- Pinch of salt
- 150 g semolina (Grieß)
For filling & coating
- 6 apricots (or strawberries / plums)
- 6 sugar cubes
- 60 g butter
- 100 g breadcrumbs (Semmelbrösel)
- Icing sugar or cinnamon sugar, to finish
(UK Sourcing tips)
Topfen (quark): Look in Lidl, Aldi, or Polish shops for authentic quark. If unavailable, drained cream cheese or skyr works as a substitute.
Grieß (semolina): Fine wheat semolina is widely available in UK supermarkets, usually in the pasta or baking aisle.
Prep: 30–40 min (including resting)
Cook: 10–15 min
Serves: 6
Method
Make the dough
- Beat the softened butter with quark, egg yolk, and a pinch of salt until smooth.
- Stir in the semolina.
- In a separate bowl, whisk the egg white until soft peaks form and gently fold into the dough.
- Cover and let the mixture rest for 30 minutes so the semolina absorbs moisture and the dough firms up.
Prepare the fruit
- Wash, dry, and halve the apricots. Remove the stone.
- Place a sugar cube inside each apricot and close it again.
Form the dumplings
- Divide the dough into 6 equal portions.
- With lightly floured hands, flatten each piece into a disc.
- Place a stuffed apricot in the centre and carefully wrap the dough around it, sealing well so no fruit shows.
Cook the dumplings
- Bring a large pot of salted water to a gentle boil.
- Drop in the dumplings and cook for 10–15 minutes until they rise to the surface.
Coat and serve
- Meanwhile, melt butter in a pan, add breadcrumbs, and fry until golden and fragrant.
- Lift dumplings from the water with a slotted spoon, drain well, and roll in the buttery crumbs.
- Sprinkle generously with icing sugar (or cinnamon sugar) and serve warm.
For a savoury twist, skip the fruit and roll the dumplings in Parmesan instead of breadcrumbs – a quirky variation sometimes enjoyed as a main dish.
Or use other fruits such as Plums, strawberry or just plain without a filling!
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