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Topfenknödel 🍓✨ Some cravings never leave you. Austrian comfort food will always have my heart. 🤍🇦🇹 Ingredients: •100g butter room temperature •100g icing sugar •500g quark (topfen) •185g panko •A pinch of salt •Zest of about ⅓–½ lemon •2 egg yolks •1 whole egg Breadcrumb Coating •80g unsalted butter •150g fine breadcrumbs •30g granulated sugar •½tsp ground cinnamon (optional) Strawberry ragout: •240g fresh strawberries, hulled and quartered •40g granulated sugar •1tbsp lemon juice •1tsp cornstarch •1tbsp cold water Instructions: 1.Beat the butter and icing sugar until light and fluffy. 2.Add the lemon zest then the egg yolks and whole egg, then mix until well combined. 3.Add the quark and a pinch of salt then mix until smooth. Add the panko miix until everything is just combined. 4.Chill the mixture for 30–60 minutes. Shape the mixture into equal-sized knödel. 5.Cook in gently simmering water for 10–12 minutes, or until the knödel float and are cooked through. 6.Roll them in toasted buttered breadcrumbs (with a little sugar if desired) and serve warm. Breadcrumbs: 1.Melt the butter in a large pan over medium heat. 2.Add the breadcrumbs and sugar and toast, stirring constantly, until golden brown and fragrant (about 5–7 minutes). 3.Roll the warm cooked Topfenknödel in the toasted breadcrumbs until evenly coated. 4.Dust with icing sugar before serving, if desired. Strawberry ragout: 1.Add the strawberries, sugar, lemon juice, and lemon zest to a saucepan. 2.Cook over medium heat for 3–5 minutes, stirring gently, until the strawberries begin to soften but still hold their shape. 3.Mix the cornstarch with the cold water until smooth. Stir the slurry into the strawberries and cook for 1–2 minutes, until the sauce thickens slightly. Let the ragout cool slightly before serving over warm Topfenknödel. Enjoy 🍓✨ #EasyRecipes #hausmannskost #dessert #recipes

Topfenknödel 🍓✨ Some cravings never leave you. Austrian comfort food will always have my heart. 🤍🇦🇹 Ingredients: •100g butter room temperature •100g icing sugar •500g quark (topfen) •185g panko •A pinch of salt •Zest of about ⅓–½ lemon •2 egg yolks •1 whole egg Breadcrumb Coating •80g unsalted butter •150g fine breadcrumbs •30g granulated sugar •½tsp ground cinnamon (optional) Strawberry ragout: •240g fresh strawberries, hulled and quartered •40g granulated sugar •1tbsp lemon juice •1tsp cornstarch •1tbsp cold water Instructions: 1.Beat the butter and icing sugar until light and fluffy. 2.Add the lemon zest then the egg yolks and whole egg, then mix until well combined. 3.Add the quark and a pinch of salt then mix until smooth. Add the panko miix until everything is just combined. 4.Chill the mixture for 30–60 minutes. Shape the mixture into equal-sized knödel. 5.Cook in gently simmering water for 10–12 minutes, or until the knödel float and are cooked through. 6.Roll them in toasted buttered breadcrumbs (with a little sugar if desired) and serve warm. Breadcrumbs: 1.Melt the butter in a large pan over medium heat. 2.Add the breadcrumbs and sugar and toast, stirring constantly, until golden brown and fragrant (about 5–7 minutes). 3.Roll the warm cooked Topfenknödel in the toasted breadcrumbs until evenly coated. 4.Dust with icing sugar before serving, if desired. Strawberry ragout: 1.Add the strawberries, sugar, lemon juice, and lemon zest to a saucepan. 2.Cook over medium heat for 3–5 minutes, stirring gently, until the strawberries begin to soften but still hold their shape. 3.Mix the cornstarch with the cold water until smooth. Stir the slurry into the strawberries and cook for 1–2 minutes, until the sauce thickens slightly. Let the ragout cool slightly before serving over warm Topfenknödel. Enjoy 🍓✨ #EasyRecipes #hausmannskost #dessert #recipes

Too clean 😋🥰gown from @Everything girly

Too clean 😋🥰gown from @Everything girly

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