Recipe#10456

Title: Apricot 02

Newsgroups: rec.food.recipes 
 From: Gabriele DANNINGER A4422DAD@helios.edvz.univie.ac.at 
 Subject: Apricot Balls 
 Message-ID: GPQTWBB@taronga.com 
 Date: Thu, 19 Aug 93 11:19:24 MEZ 

The Apricot Balls (Marillenknoedel) are one of my favourite dishes. It is
 very popular in Austria. Since I am not used to write recipes in english,
 there may be some errors in it. Please be not upset. Now follows the
 recipe.
 Apricot Balls (Marillenknoedel)
 (about 12-16 Knoedel)
 250 g white cheese (?) (austrian: Topfen, german: Quark)
 30 g butter
 2 egg yolks
 pinch salt
 80 g flour
 80 g butter
 100 g breadcrumbs
 2 Tbsp sugar
 1/4 tsp cinnamon
 12-16 apricots
 12-16 pieces of sugar
 powdered sugar
 Mix white cheese, butter (soft, not directly from the refrigerator),
 egg yolks and salt. Add the flour and make a soft mass. Form a roll
 with a diameter of about 5 cm. Cut slices of about 1 cm, press flat
 on your hand. Put an abricot (remove the kernel and put in a piece
 of sugar) on top of it and form a ball.  Put into a pot of simmering,
 slightly salted water. Let simmer for about 10 minutes.
 Put breadcrumbs, sugar and cinnamon into a pan where you melted
 the butter and roast it until it takes a golden colour (you can
 also smell, when it is finshed, but be careful it soon may be too
 late).  Roll the balls in the roasted breadcrumbs, put powdered
 sugar above and eat very hot.