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Traditional Austrian apricot dumplings to celebrate one of summer’s most delicious \u2013 yet often overlooked \u2013 fruits. These soft, delicate dumplings are made with an easy curd cheese dough that is wonderfully simple to prepare and, in my opinion, the tastiest version of all. Each apricot is wrapped in the tender cheese dough, then coated in buttery toasted breadcrumbs with sugar and cinnamon. Serve as a comforting dessert or a sweet main course. Be sure to give this classic Austrian recipe a try!<\/em><\/p>\n<\/blockquote>\n

Makes 16 dumplings (4 servings).<\/span><\/p>\n

Ingredients for the Austrian apricot dumplings:<\/span><\/p>\n

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• 120 g unsalted butter, at room temperature<\/li>\n
• 2 tablespoons caster (superfine) sugar<\/li>\n
• 1 teaspoon vanilla extract or vanilla bean paste<\/li>\n
• a pinch of salt<\/li>\n
• 450 g full-fat or semi-fat curd cheese, twice ground, chilled<\/li>\n
• 2 large eggs, chilled<\/li>\n
• 260 g plain flour<\/li>\n
• 16 small apricots, pitted<\/li>\n<\/ul>\n

  Additionally:<\/span><\/p>\n

  \n
  • plain flour, for dusting<\/li>\n
  • caster sugar, for filling the apricots<\/li>\n<\/ul>\n

    Place the butter, sugar, vanilla and salt into the bowl of a stand mixer and beat until combined. Add the quark and eggs and mix briefly, just until incorporated. Remove the bowl from the mixer, add the flour and quickly bring the dough together by hand. Do not overwork it. Flatten the dough into a disc, place it in a bowl, cover with cling film and chill for 2 hours. The chilled dough is much easier to work with (it can also be stored in the refrigerator for up to 2 days).<\/p>\n

    Remove the chilled dough from the fridge and divide it into 16 equal portions. Flatten each piece in the palm of your hand, place a pitted apricot in the centre and fill the cavity with about \u00bd teaspoon of caster sugar. Carefully seal the dough around the fruit, shaping it into a smooth dumpling. Place on a lightly floured surface.<\/p>\n

    Cook the dumplings in gently simmering salted water for about 7 minutes after they float to the surface. While still warm, coat them generously in the buttery cinnamon breadcrumbs.<\/p>\n

    Ingredients for the buttery cinnamon breadcrumbs:<\/span><\/p>\n

    \n
    • 60 g unsalted butter<\/li>\n
    • 110 g dried breadcrumbs<\/li>\n
    • 3 tablespoons caster sugar<\/li>\n
    • 1 teaspoon ground cinnamon<\/li>\n<\/ul>\n

      Melt the butter in a frying pan. Add the breadcrumbs and cook, stirring, until golden brown. Remove from the heat, stir in the sugar and cinnamon, then toss the warm dumplings in the breadcrumb mixture until evenly coated.<\/p>\n

      Enjoy!<\/p>\n

      <\/figure>\n

      Recipe source: Everyday Delicious<\/a>.<\/em><\/p>\n","protected":false},"excerpt":{"rendered":"

      Traditional Austrian apricot dumplings to celebrate one of summer’s most delicious \u2013 yet often overlooked \u2013 fruits. These soft, delicate dumplings are made with an easy quark (farmer’s cheese) dough that is wonderfully simple to prepare and, in my opinion<\/p>\n","protected":false},"author":1,"featured_media":16973,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[79,43],"tags":[330,121],"duration":[],"tag_group":[],"class_list":["post-16972","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-from-all-over-the-world","category-pancakes-pierogies-crepes-waffles","tag-apricot","tag-curd-cheese"],"acf":[],"yoast_head":"\n