Topfenknödel, a sweet Austrian dish

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Topfen Knödel

A typical Austrian or Bavarian dish I ate in Mittenwald, South Bavaria. These are called “Topfenknödel“. Topfen means Quark, and can be substituted with Greek Yoghurt or Ricotta cheese. The dumplings could be be filled with Plum or Apricot pieces, and covered with poppy seeds instead of breadcrumbs.

While preparing the Topfenknoedel, you can make the Vanilla sauce. I prefer the fast method with a mix, or just use Vanilla pudding, the cooking type, and add more milk a the end to make it fluid.
Vanilla Sauce can be ordered here on Amazon

  • Topfenknoedel ingredients
  • pot with Semolina
  • Topfenknoedel, Austrian dessert
  • Topfenknoedel, Austrian dessert
  • Topfenknoedel, Austrian dessert
  • Topfenknödel with peach slices
  • Topfenknoedel, Austrian dessert

A similar recipe can be found here: Topfenknödel