Apricot dumplings

kapilas (kapila)

Apricots cooked in dumpling dough, passed in golden breadcrumbs and served hot are an Austrian speciality that is appreciated all over the world. try also this Soup with apple recipe too.


Dessert For 4 people

16 small frozen apricot halves
8 sugar cubes
8 teaspoons of muskateller
2 tablespoons of butter
4 tablespoons of breadcrumbs
Dough for dumplings
1 egg
1 yolk
200 g of semi-fat quark
½ lemon
250 g of flour for spätzli
50 g of sugar
flour for kneading

Freind's kitchen recipes, Fish gratin with leeks.

How to proceed

ca. 30 minutes
ca. 2 hours
ca. 15 minutes
Total time:
2 h 45 min

For the dough for the dumplings, beat the egg and yolk and mix them with the quark. Add the finely grated lemon zest and stir in the flour and sugar until a homogeneous mass is obtained. Let it rest in the fridge for 2 hours.

Place a sugar cube soaked in 1 teaspoon of muskateller wine between two frozen apricot halves. Wrap each apricot with 2 heaping tablespoons of dumpling dough. Wet your hands with cold water. Form the dumplings and pass them in a little flour. Bring plenty of water to a boil in a large saucepan. Lightly salt the water. Lower the heat so that the water no longer boils. Dip the dumplings in and cook for approx. 15 minutes, until they emerge to the surface. Remove them with a slotted spoon and let them drain briefly.

Melt the butter in a large pan. Add the breadcrumbs and brown it, stirring occasionally. Pass the dumplings in breadcrumbs and serve hot. You may be interested to read Avocado and apple smoothie recipe/ Ginger and lime herbal tea.

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