Apricot dumplings with breadcrumbs fried in butter

Cream together the soft butter, sugar, vanilla sugar and salt until fluffy. Stir in the egg, curd cheese and flour. Cover and leave the dough to rest in the fridge for approx. 15 minutes. Wash, dry and cut the apricots – but do not cut through them completely. Remove the stones and fill each hole with 10 g of raw marzipan. Roll out the curd dough on a floured surface and cut into six equal squares (7 x 7 cm). Now use the dough squares to fully enclose the apricots and make dumplings. Simmer gently in boiling salt water. Melt the butter and lightly toast the white breadcrumbs while stirring constantly. Lift the apricot dumplings out of the water, drain well, then roll in the white breadcrumbs, sprinkle with sugar and cinnamon, then add butter to taste.
Cooking time: approx. 8 minutes

40 g butter
10 g sugar
1 pack vanilla sugar
A pinch of salt
1 egg
150 g curd cheese (quark)
150 g flour
Additional ingredients:

6 small apricots
60 g raw marzipan
1 tbsp butter
60 g white bread crumbs or sweet bread crumbs
1/2 tsp cinnamon
2 tbsp sugar
2 tbsp browned butter
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