Thursday, July 2, 2009

Apricot Balls

INGREDIENTS (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 abricots
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
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.

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