Topfenknodel Recipe

Name: Topfenknodel
Prep time: 30 min
Cook time: 40 min
Total time: 70 min
Yield: Serves 1 or more
Ingredients: 1/4 cup (1/2 stick) softened butter; 2 large egg yolks; 16 ounces Topfen (or cottage cheese); White Bread; 1/2 cup light cream; Cake Flour; 1/4 cup semolina; 2 large egg whites; Pinch of salt; Fresh White Breadcrumbs

Experience the heavenly delight of Viennese Topfenknödel, a fluffy quark dumpling dessert that surpasses even the Sachertorte! Inspired by a recipe from the legendary Café Sacher in Vienna, these dumplings are light, airy, and incredibly flavorful. We've enhanced the classic recipe with toasted breadcrumbs for added texture and a touch of sophistication. Serve warm with your favorite fruit compote – apricot is traditional, but strawberry or raspberry are equally delicious. Prepare to be amazed!

Prep Time 30 mins

Cook Time 40 mins

Calories 314.4 kcal

Protein 17g

Rating 5.0 (1 Reviews)

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Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Topfenknodel

1/4 cup (1/2 stick) softened butter
2 large egg yolks
16 ounces Topfen (or cottage cheese)
White Bread
1/2 cup light cream
Cake Flour
1/4 cup semolina
2 large egg whites
Pinch of salt
Fresh White Breadcrumbs

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How to Make Topfenknodel

Dice 1 cup of day-old white bread into small pieces. Pour 1/2 cup of light cream over the bread and let it soak for about 10 minutes. Gently stir until a smooth paste forms.
In a separate bowl, beat 1/4 cup (1/2 stick) of softened butter and 2 large egg yolks until light and fluffy. Add 16 ounces of Topfen (or cottage cheese), a pinch of salt, and gently fold in the soaked bread mixture.
In a clean bowl, whip 2 large egg whites until stiff peaks form. Gently fold the whipped egg whites into the cheese mixture. In a separate bowl, whisk together 1/2 cup all-purpose flour and 1/4 cup semolina. Gradually fold the dry ingredients into the wet ingredients until just combined.
Cover the bowl and refrigerate the dough for at least 1 hour (or up to overnight) to allow the flavors to meld.
Bring a large pot of lightly salted water to a simmer. Gently form the dough into 1-inch dumplings. Carefully drop the dumplings into the simmering water. Reduce heat to low, cover, and let them simmer gently for approximately 12-15 minutes, or until they float to the surface and are cooked through.
While the dumplings cook, prepare the breadcrumbs: Melt 2 tablespoons of butter in a small skillet over medium heat. Add 1/2 cup of fresh breadcrumbs and toast, stirring frequently, until golden brown and fragrant (about 3-5 minutes).
Once cooked, carefully remove the dumplings from the water using a slotted spoon. Gently toss the dumplings in the toasted breadcrumbs. Serve immediately with your favorite fruit sauce (apricot, strawberry, raspberry, etc.).