Last summer I made some potato dumplings filled with apricots... Later in the summer, small plums (called "Italian plums" in the US) are used for the filling.
Marillenknoedel (Apricot Dumplings)
These dumplings are made with a potato dough (similar to a gnocchi dough) and are a special seasonal dish I look forward to each fleeting moment in summer when fresh apricots are available. A half sugar cube inside the apricot adds a needed touch of sweetness. I like adding some ground walnuts to the toasted and sweetened bread crumb coating as well. ...
Very good. I really can taste the Marillenknödel when looking at the picture. I'll use "Topfen" (farmer's Cheese) dough for the dumplings instead of potato dough.
Other goodies I'll serve once in a while are "Powidltascherl"; "Liwanzen"; "Zwetschgenpovesen" "Böhmische Dalken"; "Buchteln"; "Prager Palatschinken"; "Semmelbaba" etc, etc. There are so many desserts and cakes I like.
Thanks, legourmet! I think my grandmother usually uses Topfen dough for Marrillenknoedel (apricot dumplings) and potato dough for Zwetschgenknoedel (plum dumplings) but I had a hankering to try the potato dough this time...
Thank you for sharing some of your favorites. I've not made any of these but I know some of them. They sound like they fall in the category more similar to the Apricot Dumplings and Palatschinken than to tortes, that is, homey, filling desserts. I really like both!Powidltascherl
: Potato dough dumplings in which the dough is rolled flat as for pasta, cut into rounds, filled with plum/prune butter, formed into half-moons (“pockets”) and cooked. They are then served with sugared and butter-sautéed breadcrumbs.Boehmische Dalken
"Bohemian Pancakes” Small, usually yeasted, pancakes that are sandwiched with jam (usually plum jam (Powidl) flavored with rum.) Another filling might be sweetened Topfen with lemon and maybe rum-soaked raisins. Topfen is the Austrian-German term for Germany’s “Quark” and the U.S.’s Farmer’s Cheese. These can sometimes be topped with a mixture of ground poppyseeds, sugar and cinnamon.Buchteln:
“Jam Rolls” Yeasted sweet rolls filled with jam, brushed with plenty of butter, loosely packed into a pan and baked (I’ve been hearing that these are a specialty served fresh and warm at Café Hawelka in Vienna; I hope to sample them this summer.) I read in one place that these are sometimes served with a Vanilla sauce?Semmelbaba
(‘Semmel” is a roll; “baba” is a grandmother or old woman?)
As far as I can tell, this is an apple-bread pudding flavored with cinnamon, raisins and almonds. At the end of baking it is covered with a meringue and cooked for a short time and then topped with vanilla or powdered sugar.
^Do these descriptions sound correct?
Not as sure about these...Zwetschgenpovesen
a Czech dish with plums…???
As far as I can tell Liwanzen
seem similar to Boehmische Dalken? Does it imply a different filling or is there some other difference?Prager Palatschinken
Are these different than Austrian versions of Palatschinken? (crepes) Are the typical fillings apricot or plum jam or sweetened Topfen or something else?
Edited by ludja, 20 March 2007 - 11:06 AM.