This is another classic Viennese dessert. Thinly baked crepes, filled with a Quark Cream filling and finished in the oven. It is important to use authenthic German Quark/Topfen. Some of the upscale markets and German deli’s in the US carry it but if you can’t find it, there is a fantastic recipe for home made Quark already posted. “Recipe #476124”, it’s easy and inexpensive to make and works perfect for this recipe.
Very nice side to goulash and roasts. If dough appears to be too thin, add bread cubes. For bread dumplings add 50g flour to dough and form medium sized dumplings and let simmer for 20 minutes in mildly cooking water.
Again a rather “traditional” Austrian dish, comes in quite handy to know someone who likes roaming the woods for these delicious little things. Traditionally served with Semmel- or Serviettenknödel (bread dumplings). See Recipe #467470 for the dumplings.
This is from The Complete Vegetarian Cookbook. I haven’t tried it yet, but I’m typing it up for ZWT II. “This delicious French Tart can also be made with halved stoneless Angelina or dark red plums.”
I created this recipe from my memory of the pancakes my Grandma cooked for us. These are not cake pancakes, but more like a dumpling dough. The one thing I omit is the melted butter she always added into the batter. Sauteeing the apples in butter, and serving the pancakes with butter, in my opinion, is, as Grandma would say, “gut genug!” (good enough!)
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