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- Apricot Knödel-




For 30 knödels


Knödels are an Austrian specialty that is also found in South Tyrol under the name of Canederlo (Canederli in the plural). These small balls of dough poached in water can be sweet or savoury, stuffed or natural, according to taste.


Knödel dough

  • 100g Bintje potatoes
  • 1 pinch of salt (for the purée)
  • 250g flour
  • 50g wheat meal
  • 75g butter pomade
  • 50g egg yolk
  • 30 apricots
  • 30 sugar lumps


Peel the potatoes and cut them into dices. Bake in salted water and make a purée. Leave to cool.

In a mixer, mix the purée and the other ingredients to obtain homogenous dough.

Stone the apricots and drop a sugar lump in each.

Shape the dough into sausages of approximately 5cm in diameter and cut the knödel dough into 30 balls.

Flatten each ball with your hand and insert an apricot before closing to put the fruit at the centre of the dough.



  • 240g butter
  • 360g dry bread in powder
  • 18g sugar
  • 36g icing sugar


Melt the butter in a saucepan, add the other ingredients and keep turning on a low heat to get a caramel.




Bake the knödels in boiling water for 10 minutes.

Drip-dry and roll them in the breadcrumb.

Sprinkle with icing sugar.


To be tasted immediately, when the knödels are still warm.



Member author

Andreas Acherer is 28 years old. He created with his wife Barbara, the pastry and candy store "Acherer Patisserie. Blumen" in Bruneck. Thanks to an innovative concept, Andreas became one of the most famous pastry cook of Italy. His creations delight every day an international public. The permanent [...]

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