Holzknechtnocken with Strawberry Curd au Gratin
Holzknechtnocken with strawberry curd au gratin is an Austrian dessert of strawberry-filled dumplings baked under a soft cheese topping. The dumplings hide a whole berry inside a plain boiled dough, and the butter coating keeps them glossy. The quark cream is lightened with whipped cream and egg whites, so it puffs and browns in the oven while the fruit underneath turns juicy and warm.
Instructions
Mix the flour, salt, oil and boiling water in a large bowl. Knead until the mixture comes together into a smooth dough.
Divide the dough into 8 pieces and flatten each one. Wrap each piece around a whole strawberry and pinch the seam closed to make a dumpling.
Boil the dumplings in salted water for 5 to 7 minutes. Lift them out and coat them in the melted butter.
Cut the remaining strawberries into pieces and toss them with sugar or honey and a little lemon juice.
Beat the softened butter with the lemon zest, vanilla sugar and confectioners' sugar until creamy. Mix in the egg yolks, curd cheese and creme fraiche.
Whip the cream with the granulated sugar, then fold it into the butter and cheese mixture.
Whip the egg whites to stiff peaks and fold them in gently, so the mixture stays light.
Preheat the oven to 200°C.
Spread some of the cut strawberries on oven-safe plates and spoon over some of the cheese mixture. Set a few dumplings on top and sprinkle with sugar.
Bake the plates until the tops are golden.
Make it personal.
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