Desserts > Austria > Marillenknödel

Marillenknödel with Caramel Sauce Recipe

Ingredients with Measurements:
- 2 cups of all-purpose flour
- 2 tablespoons of sugar
- 1 teaspoon of salt
- 2 eggs
- 2 tablespoons of butter, melted
- 1/2 cup of warm milk
- 2 tablespoons of vegetable oil
- 2 cups of dried apricots, chopped
- 2 tablespoons of raisins
- 2 tablespoons of bread crumbs
- 2 tablespoons of butter, melted
- 2 tablespoons of sugar
- 2 tablespoons of brown sugar
- 2 tablespoons of heavy cream
- 2 tablespoons of brandy
- 2 tablespoons of butter

Special Equipment Needed:
- Large bowl
- Wooden spoon
- Rolling pin
- Dough cutter
- Pastry brush
- Frying pan
- Saucepan

Step-by-Step Instructions:

1. In a large bowl, combine the flour, sugar, and salt.
2. Add the eggs, melted butter, and warm milk and mix until a dough forms.
3. Knead the dough for about 5 minutes, then cover with a damp cloth and let it rest for 15 minutes.
4. On a lightly floured surface, roll out the dough to about 1/4 inch thick.
5. Cut out circles with a dough cutter and place a teaspoon of the chopped apricots and raisins in the center of each circle.
6. Fold the dough over the filling and press the edges together to seal.
7. Brush the knödel with melted butter and sprinkle with bread crumbs.
8. Heat the oil in a frying pan over medium heat and fry the knödel until golden brown.
9. In a saucepan, combine the butter, sugar, brown sugar, heavy cream, and brandy and bring to a boil.
10. Reduce the heat and simmer for 5 minutes, stirring constantly.
11. Serve the knödel with the caramel sauce.

Preparation Time: 30 minutes
Cooking Time: 15 minutes
Temperature: Medium heat
Serving Size: 4

Nutritional Information:
Calories: 590
Fat: 24g
Carbohydrates: 83g
Protein: 10g

Substitutions for Ingredients:
- All-purpose flour can be substituted with whole wheat flour.
- Raisins can be substituted with dried cranberries.
- Heavy cream can be substituted with coconut cream.
- Brandy can be substituted with rum.

- The filling can be changed to include other dried fruits such as prunes, figs, or dates.
- The caramel sauce can be flavored with vanilla extract or cinnamon.

Tips and Tricks:
- Make sure to seal the edges of the knödel well to prevent the filling from leaking out during cooking.
- If the dough is too dry, add a bit more milk.
- If the dough is too sticky, add a bit more flour.

Storage Instructions:
The knödel can be stored in an airtight container in the refrigerator for up to 3 days.

Reheating Instructions:
The knödel can be reheated in the oven at 350°F for 10 minutes.

Presentation Ideas:
The knödel can be served on a platter with the caramel sauce drizzled over them.

The knödel can be garnished with fresh fruit, chopped nuts, or a sprinkle of powdered sugar.

The knödel can be served with a glass of sweet wine or a cup of coffee.

Suggested Side Dishes:
The knödel can be served with a side of fresh fruit or a salad.

Troubleshooting Advice:
- If the knödel are not cooking evenly, turn the heat down and cook them for a bit longer.
- If the caramel sauce is too thick, add a bit more heavy cream.

Food Safety Advice:
- Make sure to wash your hands before handling the ingredients.
- Make sure to cook the knödel thoroughly before serving.

Food History:
Marillenknödel is a traditional Austrian dessert that is typically served during the summer months. It is believed to have originated in the 19th century.

Flavor Profiles:
The knödel have a sweet and fruity flavor from the apricots and raisins, while the caramel sauce adds a rich and creamy sweetness.

Serving Suggestions:
The knödel can be served as a dessert or as a snack.

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Region: Austrian

Taste: Sweet, Creamy, Nutty, Caramelized