Granny's Kornspitz
Lena's favourite Kornspitz
INGREDIENTS (PER KORNSPITZ)
| Quark dough: | |
| 1 | egg |
| 1/4 kg | quark |
| 60 g | butter |
| 125 g | flour |
| A pinch of salt | |
| Crumbs: | |
| 20 g | butter |
| 50 g | breadcrumbs |
| 10 g | sugar |
| Quark cream: | |
| 20 g | Greek yoghurt |
| 20 g | sour cream |
| 20 g | quark |
| 5 g | honey |
| Squeeze of lemon |
NUTRITIONAL VALUES (PER KORNSPITZ)
| 390,3/1.639 | Energy kcal/kj |
| app. 13,9 | Fat (g) |
| app. 7,7 | thereof saturated fatty acids (g) |
| app. 49,4 | Carbohydrates (g) |
| app. 8,4 | thereof sugar (g) |
| app. 5,8 | Dietary fibres (g) |
| app. 13,8 | Proteins (g) |
| app. 1,5 | Salt (g) |
BREAD UNITS (BU)
| ca. 4,1 BU (1 bread unit corresponds to 12 g carbohydrates) |
When Lena is hungry, she dives into the culinary world of her grandmother in Steyr – word has it she makes the best apricot dumplings in the entire Milky Way! Lena tells us that, particularly during lap training, Granny’s dumplings frequently come to mind. This time we’ve tried our hand at uniting Granny’s dumplings with backaldrin’s Kornspitz.
“My grandma makes the best apricot dumplings in the entire Milky Way!”
Preparation
The little quark dumplings form the basis for this snack. Simply knead together egg, quark, butter and flour. A bit of lemon zest and a pinch of salt finish off the dough. Leave the dough to rest for about one hour after kneading, then form small dumplings and simmer them gently for 10 to 15 minutes in lightly boiling water.
While the dumplings boil, melt the butter in a pan and add the breadcrumbs and the sugar. Stir constantly over a medium temperature until the crumbs are a beautiful golden brown colour.
In the meantime, the dumplings are cooked and can be added to the breadcrumbs directly from the water (drain well).
For the cream, simply mix the quark with the Greek yoghurt and sour cream. Add honey and lemon juice to taste. It may be simple but it complements the other ingredients wonderfully.
Now for the completion – per Kornspitz, use the following approximate amounts: 30 g quark cream, 20 g fresh apricots, 50 g quark dumplings, 10 g toasted crumbs, a little mint.
Spread the cream onto the base of the Kornspitz. Depending on their size, either slice the dumplings or place them on the cream whole. If the season allows, cut a fresh apricot and place the slices nicely next to the dumplings. Otherwise, Grandma’s apricot jam works very well too. Sprinkle a few more crumbs over the sweet delight and finish with a few sprigs of fresh mint.
Enjoy!