Apricot dumplings (Marillenknödel)


Total time: 3hr
Preparation Time: 60m

Servings
For 12 piece


Nutritional Information

Contains 276 Kcal, 6g Protein, 29g Carbohydrates, 15g Fat


Ingredients

  • Dough
  • 100 g butter, soft
  • 1 parcel vanilla sugar
  • 1 pinch salt
  • 1 fresh eggs
  • 100 g durum wheat semolina
  • 100 g white flour
  • 250 g low-fat quark
  • 1 pinch baking powder
  • Breadcrumbs
  • 150 g day-old white bread, broken into pieces
  • 80 g butter
  • 2 tbsp sugar
  • Dumplings
  • 24 frozen apricot halves, slightly defrosted
  • water, boiling
  • 12 sugar cubes

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Instructions

  • Preparation

    Preheat the oven to 60°C and warm a plate.
  • Dough

    Combine the butter, vanilla sugar and salt in a bowl, mix well. Whisk in the egg and quark. Mix the semolina, flour and baking powder, add and mix to form a soft, smooth dough, cover and chill for approx. 2 hrs.
  • Breadcrumbs

    Blitz the bread in a food processor or chop finely. Heat the butter in a frying pan, add the bread and sugar, toast and stir over a medium heat until golden, transfer to a deep dish.
  • Dumplings

    Divide the dough into 12 portions, flatten slightly. Fill two apricot halves with a sugar cube, place on top of each piece of dough. Wrap in the dough and shape into balls with floured hands. Cook the dumplings in batches in simmering water for approx. 15 mins. Remove with a slotted spoon, toss in the breadcrumbs, keep warm.
  • Serve with:

    Vanilla custard

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Products used in this recipe

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Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.


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