Austrian word of the day: Marillenknödel

Sunday, 8 September, 2013


In lower Austria, apricots are called “Marillen” and they grow in abundance in the Wachau region. They play a central role in Marillenknödel, a seasonal dessert popular in the traditional cuisine of the former Austro-Hungarian Empire, from Brno to Vienna. It’s made by placing apricots in small dumplings, which are then boiled in slightly salted water and covered with fried breadcrumbs and powdered sugar. A cream sauce on the side completes this earthly delight. Shout out to Xtian for the treat.

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