I learned something very very very important about Austria last week, namely how Marillenknödel are actually made: just cut open an apricot halfway, replace the pit with a sugar cube, wrap in dough, boil, roll in Semmelbrösel. A whole apricot wrapped in dough. The combination of simplicity and sheer genius of this concept makes me love them more than I did before, when I thought it was some sort of general apricot filling, possibly made from chopping up and cooking the fruit. But no, Marillenknödel are literally fruit wrapped in dough, clearly nothing short of pure magic, developed in the olden days by Alpine sorceresses.