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Lighter Austrian Topfenknödel with Warm Berry Compote
Recipe

Lighter Austrian Topfenknödel with Warm Berry Compote

Dessert • Austria

Tender Topfenknödel made with quark (Topfen), a little semolina and breadcrumbs, then tossed in lightly sweetened toasted crumbs and served with a quick warm berry compote.

Why smarter

Uses quark for a naturally creamy texture with less heaviness, relies on fruit for most of the sweetness, and keeps the crumb coating crisp without deep frying.

Chef tip

If the dough feels too soft to shape, chill it 10–15 minutes or add 1–2 tbsp breadcrumbs; too much flour makes the dumplings dense.

Soft line

Comforting, classic flavours—just a bit lighter for everyday.

Ingredients

# Ingredient Text Amount Unit Ingredient Name Notes
1 Topfen (quark), preferably low-fat 250.000 g Topfen (quark) Mager-Topfen works well
2 Egg 1.000 pc Egg
3 Sugar 35.000 g Sugar 15 g for dough, 20 g for compote (adjust to taste)
4 Vanilla sugar 1.000 tsp Vanilla sugar Or a pinch of vanilla powder
5 Lemon zest 1.000 tsp Lemon zest Finely grated
6 Semolina (Weizengrieß) 40.000 g Semolina
7 Plain flour (Type 480) 30.000 g Plain flour
8 Breadcrumbs, plus extra if needed for shaping 60.000 g Breadcrumbs About 20 g in dough, 40 g for coating
9 Salt 1.000 pinch Salt
10 Canola oil 10.000 ml Canola oil For toasting crumbs
11 Ground cinnamon 0.500 tsp Cinnamon Optional, for crumb coating
12 Frozen mixed berries 300.000 g Mixed berries Or fresh when in season
13 Water 60.000 ml Water For compote
14 Lemon juice 10.000 ml Lemon juice About 2 tsp

Method

  1. In a bowl, mix Topfen, egg, 15 g sugar, vanilla sugar, lemon zest, and a pinch of salt until smooth.
  2. Stir in semolina, flour, and 20 g breadcrumbs. Cover and rest 10 minutes so the semolina can hydrate.
  3. Bring a wide pot of lightly salted water to a gentle simmer (not a rolling boil).
  4. With slightly wet hands, divide and shape the dough into 8 small dumplings (2 per serving). If too sticky, dust with a little extra breadcrumbs.
  5. Slide dumplings into the simmering water and cook 10–12 minutes, very gently, until they float and feel set. Lift out with a slotted spoon and drain.
  6. Meanwhile, warm berries with water, 20 g sugar, and lemon juice in a small saucepan for 5–7 minutes until saucy. Lightly mash a few berries for thickness.
  7. In a skillet, toast 40 g breadcrumbs in canola oil over medium heat until golden. Stir in cinnamon if using.
  8. Roll the drained dumplings in the toasted crumbs to coat. Serve warm with the berry compote spooned over or alongside.