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…