Best Austrian Marillenstrudel Apricotstrudel Recipes

AUSTRIAN APRICOT CAKE - MARILLENKUCHEN

Steps:

• beat 200g brown sugar, vanilla sugar, orange cest and sunflower oil in a bowl until fluffly.
• add 4 egg yolks and keep on beating with mixer.
• add yoghurt.
• beat egg whites in a separate bowl with a pinch of salt until fluffy and stiff.
• mix baking powder with flour and add to egg, sugar and oil mixture.
• incorporate egg whites into dough carefully, this will make it fluffly.
• preheat oven at 180°C.
• cut apricots in halves.
• butter a pyrex dish (about 40x20cm) and add dough.
• place apricot halves on dough,.
• sprinkle apricot halves with cinnamon and 2 TB brown sugar.
• let bake for 25min (if necessary cover cake the last 10min).
• let cake cool, sprinkle with confectioner's sugar and cut in 20 squares.

AUSTRIAN MARILLENSTRUDEL - APRICOTSTRUDEL

Steps:

• Melt butter in a pan and add breadcrumbs, ground hazelnuts and sugar.
• Stir until mixture is lightly toasted and fragrant.
• Take from heat and add cinnamon and vanilla bean scrapings.Stir until evenly distributed.
• Place sheet of puff pastry on non stick paper and place on a baking tray.
• Brush sides of pastry with milk, this will help to stick the pastry sheets together later.
• Place apricot cubes on 2/3 of the pastry, leave sides free.
• Sprinkle bread crumb/nut/sugar mixture over apricots.
• Fold in pastry sides and start to roll dough into strudel-shape.
• Press seam of dough firmly together so the strudel is closed on all sides.
• Brush surface with milk and let strudel bake at 180°C for about 20 minutes until lightly brown.
• Sprinkle with powdered sugar and enjoy luke warm with whipped cream and/or vanilla ice cream -- .

AUSTRIAN APRICOT DUMPLINGS: MARILLENKNODEL

Steps:

• Place the cheese in some cheesecloth or several layers of paper towels and let it drain for 5 to 10 minutes, pressing gently, to remove excess moisture.
• With a mixer, beat the cheese until smooth. Add the egg and continue to beat until incorporated. Sprinkle in the sugar and salt, and then gradually add the flour; continue to mix until a dough begins to form. Add the melted butter and mix just until the dough holds together when patted with your hands, it will look pretty wet. Wrap the dough in plastic and refrigerate for several hours or up to overnight, the dough will stiffen as it chills.
• Using a knife, make a slit down the seam of the apricot and carefully pull out the pit, keeping the fruit in tact. Stick a sugar cube inside the apricot where the pit was and squeeze the apricot back together to close it up tightly. The sugar cube melts inside the apricot when you cook it.
• Bring a large pot of water to a boil. Lightly flour a rolling pin and work surface. Roll the dough out into a thin circle and cut out 12 circles with a 4-inch ring cutter. Place an apricot in the center of the dough and carefully bring the edges together to completely enclose the fruit and form a dumpling; make sure there are not any tears or holes in the dough. Working in batches, gently lower the dumplings into the simmering water; they should not be touching or crowded. Cook for about 10 to 15 minutes; the dumplings will sink to the bottom of the pot and then rise to the surface. Carefully remove the dumplings from the water with a strainer.
• In a large nonstick skillet, melt the butter over medium heat. Add the bread crumbs, sugar, and cinnamon, cook and stir for a couple of minutes until the bread crumbs are toasty and golden. Lay the bread crumbs out on a sheet pan or plate and roll the apricot dumplings in the browned crumbs to coat evenly.
• In a small bowl, mix the sour cream, brown sugar, and lemon juice together. Serve the apricot dumplings with the sweet-sour cream sauce on the side and a dusting of confectioners' sugar if desired.