Leslie Massey
Marillen is the Austrian-German and Bavarian term for apricots, which are known as Aprikosen in other German-speaking regions. In Austria, marillen is used in a variety of dishes, including marillenknödel (apricot dumplings) and marillenschnaps (a fruit brandy). The Wachau Valley in Austria is particularly well-known for its apricot orchards and marillen-based cuisine.
| Characteristics | Values |
|---|---|
| Marillen in Austrian German | Apricots |
| Region in Austria | Wachau Valley |
| Marillenknödel | Apricot dumplings |
| Marillenschnaps | Fruit brandy made from apricots |
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What You'll Learn
Marillen is Austrian for apricot
Marillen is an Austrian-German term for apricots. The word is also used in Austro-Bavarian and in the Wachau and Vinschgau regions, where apricot orchards are common. In other German-speaking regions, the word for apricot is "Aprikosen".
Marillen is used in the name of several Austrian dishes, including Marillenknödel, a popular Austrian dish of apricot dumplings. These dumplings are made by covering apricots in soft and fluffy cheese dough and topping them with a breadcrumb cinnamon sugar mixture. The dumplings are then boiled in slightly salted water and served with icing sugar or warm honey butter. Marillenknödel can be served as a main course or a dessert.
Another dish featuring the term "marillen" is Marillenknodel, a type of apricot pastry common in Austrian, Czech, and Hungarian cuisine and across Central Europe. These pastries are found predominantly in areas with many apricot orchards, such as the Wachau and Vinschgau regions. Small dumplings (knödel) are formed from dough, with cored apricots or mirabelle plums placed inside. The dumplings are then boiled in slightly salted water and covered in crisp, fried breadcrumbs and powdered sugar.
The Wachau Valley in Austria is known for its apricot orchards, and the fruit is used to make marillenknödel as well as a fruit brandy called Marillenschnaps or Marillenbrand. This brandy has an alcohol content of close to 40% ABV and a strong apricot aroma.
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Marillenschnaps is a fruit brandy made from apricots
Marillen is the Austrian-German and Bavarian term for apricots, which are known as Aprikosen in other German-speaking regions.
Marillen is also used in the name of a fruit brandy made from apricots called Marillenschnaps (or Marillenbrand). This brandy is mostly produced in the Wachau region of Austria, which is known for its apricot production. However, similar apricot brandies are produced elsewhere, including in other Austrian and German regions, and in many small orchards producing excellent homemade varieties of Marillenschnaps.
Marillenschnaps should be clear with a strong apricot aroma and an alcohol content close to 40% ABV. It takes about 100 kilograms (220 lb) of ripe apricots to produce about eight litres (2 US gal) of Marillenschnaps.
In Austrian cuisine, marillen is also used in a pastry called Marillenknödel (apricot dumplings). This pastry is found predominantly in areas where apricot orchards are common, such as the Wachau and Vinschgau regions. Small dumplings (Knödel) are formed from dough, in which cored apricots or mirabelle plums are placed. The dumplings are then boiled in slightly salted water and covered in crispily fried breadcrumbs and powdered sugar.
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Marillenknödel is an apricot dumpling
Marillen is the Austrian-German and Bavarian term for apricots, which are known as Aprikosen in other German-speaking regions. Marillenknödel is a pastry common in Austrian (especially Viennese), Czech, and Hungarian cuisine and across Central Europe. It is a sweet apricot dumpling made by wrapping dough around ripe apricots and then simmering them in lightly salted water. The dumplings are then rolled in toasted breadcrumbs and served with icing sugar or warm honey butter. The dough is usually made of potato (Erdapfel), though quark (Topfen) and choux pastry are also used.
Marillenknödel is found predominantly in areas where apricot orchards are common, such as the Wachau and Vinschgau regions. The Wachau Valley in Austria is particularly known for its apricots, and the local fruit is often used to make marillenknödel. A monastery in the Wachau Valley, near Krems, Austria, offers an apricot dumpling workshop where visitors can learn to make this traditional pastry.
In addition to the traditional variety, there are also vegan versions of marillenknödel available. At the Kurt Tichy ice cream parlor in Vienna, one can find Eismarillenknödel, where the "dough" is made of ice cream and the crumbs are made of a nut and sugar mixture.
While they may be considered a dessert in other parts of the world, in Austria, marillenknödel is typically served as a main course at lunch.
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Wachauer Marille is a local apricot from Wachau, Austria
The Wachauer Marille is a local apricot variety from the Wachau region of Austria. The apricot is a speciality recognised throughout Europe and is one of the few Austrian products protected as its own brand within the EU. The Wachauer Marille has been known by a protected designation of origin within the EU since 1996.
The unique quality of the Wachauer Marille is due to the region's climate and soil, as well as a long-standing growing tradition. The Wachau region experiences both Pannonian and Waldviertel climates, influenced by its proximity to the Danube River, which contributes to the distinct characteristics of the apricots.
Apricots, or "Marillen" in Austrian German and Bavarian, have been cultivated in the Wachau region for about 2,000 years. While apricots were initially grown for home use, commercial cultivation began in the 19th century when wine production was threatened by a vine pest known as "Reblaus".
The Wachauer Marille is celebrated for its plumpness and fine flavour, particularly when made into jams, brandies, or liqueurs. The fruit is also used to make traditional Austrian marillenknödel, or apricot dumplings, which are small dumplings formed from dough with cored apricots inside. These dumplings are boiled in slightly salted water and then covered in crisp fried breadcrumbs and powdered sugar.
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Apricot orchards in Wachau Valley
The Wachau Valley in Lower Austria is known for its apricot orchards, with the fruit being a key part of the region's culinary offerings. The "Wachau apricot" is a protected variety known for its sweetness and plumpness, with a strong apricot flavour. The unique climate and soil of the region contribute to the distinct taste, aroma, and composition of the fruit. The Wachau apricot gained EU protection in 1996, recognising its special quality.
The apricot orchards in the Wachau Valley are a beautiful sight, especially during the spring blossom season, which typically occurs from late March to early or mid-April. Around 100,000 apricot trees transform the landscape into a fragrant, pink-white sea of blossoms. A popular activity during this time is to take a boat trip or cycling tour through the region to enjoy the blossoms and the scenic views.
The apricot harvest season in the Wachau Valley usually begins in July, about 100 days after the trees have finished blooming. The ripe apricots are carefully hand-picked using a traditional basket called a "Wachauer Marillenzistel", which is narrow and tapered to reach the higher branches without damaging the fruit. The freshly picked apricots are then sold at colourful stands along the main roads, as well as being used in various culinary delights.
The apricots from the Wachau Valley are used in a variety of dishes, including dumplings, cakes, strudels, jams, fruit stews, and brandies. One traditional dish is the "Marillenknödel" or apricot dumpling, which is a pastry common in Austrian cuisine. It is made by wrapping dough around ripe apricots, simmering them in lightly salted water, and then rolling them in toasted breadcrumbs and powdered sugar or warm honey butter. These dumplings are often served as a main course during lunch rather than as a dessert.
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Frequently asked questions
Marillen is the Austrian-German and Bavarian term for apricots.
Marillenknödel are Austrian apricot dumplings. They are made by covering apricots with soft and fluffy cheese dough and topping them with breadcrumb cinnamon sugar. They are usually served as a main course in Austria.
The Wachau Valley in Lower Austria is famous for its apricot orchards. The region is home to some of the country's oldest wineries and distilleries and is one of the most prominent tourist destinations.
