Apricot dumplings are a typical Austria “Mehlspeise” in summer when the apricots are juicy and sweet. Mehlspeise is a term of old Bavarian and Austrian cuisine, which is a generic term for various desserts, pastries and cakes that can be served as a main or dessert. The dough recipe below is suitable for any other fruit such as strawberries, plums or even a hazelnut spread filling.
Ingredients dough
- 200 g cake flour
- 200 g handy flour
- pinch of salt
- 100 g butter
- 2 eggs
- 500 g curd (20% fat)
- 15 apricots
For the butter crumbs:
- 500 g breadcrumbs
- 200 g soft butter
- Icing sugar
Method
For the dough
- Knead the soft butter into the the remaining ingredients until a smooth dough is formed – place in the fridge for about 2 hours.
- Remove the stone of the apricot with the back of a wooden spoon
- Each dough portion should have around 80 g. Place the 80 g dough around each apricot until covered completely. Then simmer the apricot dumplings in slightly salted water for about 25 minutes.
For the butter crumbs
- Heat the butter in a pan, add the fine bread crumbs and slowly roast until golden brown. Place the cooked dumpings inside of the pan and serve with icing sugar. Tipp: Add a dash of rum to the salted water!