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    Ludwig‘s apricot dumplings

    Recipe of the region Salzkammergut


    Ingredients for the filling

    8 apricots
    8 sugar cubes

    Ingredients for the curd cheese dumplings

    50 g soft butter
    10 g sugar
    1 pinch of grated untreated lemon
    1/2 vanilla pod
    1 pinch of salt
    2 egg yolks
    250 g curd cheese
    30 g semolina
    120 g flour

    Ingredients for finishing

    1 pinch of salt
    60 g sugar
    150 g crumbs
    120 g butter
    Grated untreated lemon
    Icing sugar


    Ludwig - chef de cuisine of the Aldiana Club Salzkammergut As chef de cuisine of the Aldiana Club Salzkammergut, Ludwig and his team create regional and international delicacies every day.

    But the Austrian cuisine is particularly close to his heart. Today he is sharing his apricot dumpling recipe with you – simple and tasty!

    For the dumpling mixture, first mix the butter with the sugar and then add the lemon peel, vanilla pulp and salt. Then stir in the egg yolk. Add the dry, unstrained curd cheese, mix everything with flour and semolina to a firm mass and let it rest in a cool place for 2 hours.

    Wash, dry off and pit the apricots. Instead of the kernel, fill the fruit with sugar cubes.

    Form a 6 cm wide roll from the mixture, cut into 2 cm thick slices and flatten. Wrap the apricots in the flattened slices and shape into equal-sized dumplings with wet hands.

    Recipe of the region Salzkammergut »

    Marillenknödel © SAB Live Cooking

    To finish, boil plenty of water, salt, sugar and a shot of rum in a pot. Place the dumplings in the boiling water and let them simmer just below boiling point for 15 minutes. In the meantime, shake the pot gently every now and then so that the dumplings can turn. Use a skimmer to lift the dumplings out, drain them and toss them in the buttered breadcrumbs.

    To serve, dust with plenty of icing sugar.

    Tip: It is best to serve the golden-brown dumplings with rum or vanilla cream.

    Bon appétit!

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