Topfenknödel süß-sauer
Delicate Austrian sweet-tart curd cheese dumplings rolled in golden buttered cinnamon breadcrumbs, served over a tart apricot or redcurrant fruit coulis.
Ingredients
- • 250g Austrian curd cheese (Topfen 20%), drained well
- • 50g softened butter
- • 1 large egg
- • 70g plain flour and 30g fine semolina
- • 1 pinch salt and 1 tbsp icing sugar
- • 60g butter and 80g fine breadcrumbs for coating
- • Tart apricot compote (Marillenröster) or berry coulis for serving
Preparation Steps
Beat the softened butter, egg, salt, and icing sugar until smooth. Stir in the drained Topfen, flour, and semolina until a soft dough forms. Chill in the fridge for 20 minutes to firm up.
With floured hands, shape the dough into 6 smooth round dumplings.
Lower the dumplings into gently boiling lightly salted water. Simmer on low heat for 12 to 14 minutes until they float and are cooked through.
Melt the butter in a pan, add breadcrumbs and a spoon of sugar, frying until golden and crunchy. Lift dumplings into the pan, rolling until coated. Serve over tart fruit compote with a dusting of icing sugar.