Austrian apricot dumplings

Austrian apricot dumplings

6 ratings

Difficulty

Medium 👍
55
min.
Preparation
0
min.
Baking
0
min.
Resting

Ingredients

Servings:-4+
4
large apricots
1
vanilla bean
40 g
pistachios
150 ml
cream
150 ml
milk
4
egg yolks (divided)
6 tbsp
sugar (divided)
120 g
soft butter (divided)
80 g
semolina
400 g
lean quark
125 g
flour
80 g
breadcrumbs (made by the baker or self-made)
flour for dusting
Metric
Imperial
  • 4  large apricots
  • 1  vanilla bean
  • 40 g pistachios
  • 150 ml cream
  • 150 ml milk
  • 4  egg yolks (divided)
  • 6 tbsp sugar (divided)
  • 120 g soft butter (divided)
  • 80 g semolina
  • 400 g lean quark
  • 125 g flour
  • 80 g breadcrumbs (made by the baker or self-made)
  • flour for dusting

Utensils

  • frying pan
  • 2 large saucepans
  • bowl
  • slotted spoon
  • whisk
  • cutting board
  • knife

Enjoy with

Dessert wine, Moscatel de Valencia
The acidity of this wine goes well with the sweetness of the dessert. A delicious dessert wine to match a delicious dessert.

Nutrition per serving

Cal
839
Protein
25g
Fat
49g
Carb
71g

Step 1/5

Split and scrape vanilla bean. Wash, dry, halve, and remove the stones from the apricots. Finely chop the pistachios.
  • 1 vanilla bean
  • 4 large apricots
  • 40 pistachios
  • cutting board
  • knife

Split and scrape vanilla bean. Wash, dry, halve, and remove the stones from the apricots. Finely chop the pistachios.

Step 2/5

For the vanilla sauce, place the cream, milk, and vanilla bean seeds and pod in a saucepan and boil briefly. Mix egg yolks and sugar in a bowl until lighter in color and fluffy. Add a few tbsp. of milk mixture to the egg yolks and mix to temper. Then pour the egg mixture slowly back into the pot and simmer with constant stirring until the vanilla sauce is thickened. Remove vanilla bean pod, transfer immediately to a serving vessel, and set aside.
  • 150 ml cream
  • 150 ml milk
  • 2 egg yolks
  • 2 tbsp sugar
  • large saucepan
  • bowl
  • whisk

For the vanilla sauce, place the cream, milk, and vanilla bean seeds and pod in a saucepan and boil briefly. Mix egg yolks and sugar in a bowl until lighter in color and fluffy. Add a few tbsp. of milk mixture to the egg yolks and mix to temper. Then pour the egg mixture slowly back into the pot and simmer with constant stirring until the vanilla sauce is thickened. Remove vanilla bean pod, transfer immediately to a serving vessel, and set aside.

Step 3/5

Mix all the ingredients for the dough and knead until the dough does not stick together. Dust with flour as needed. Divide the dough into 8 portions and roll into balls. Push the balls flat and place an apricot half in the center. Close dough around the fruit close and roll again to balls.
  • 60 soft butter
  • 80 semolina
  • 2 egg yolks
  • 400 learn quark
  • 125 flour
  • flour for dusting

Mix all the ingredients for the dough and knead until the dough does not stick together. Dust with flour as needed. Divide the dough into 8 portions and roll into balls. Push the balls flat and place an apricot half in the center. Close dough around the fruit close and roll again to balls.

Step 4/5

In a large saucepan, bring water to a boil. Cook the apricot dumplings for approx. 10 min. until they bob to the surface. Remove from the pot with a slotted spoon and allow to drain well.
  • large saucepan
  • slotted spoon

In a large saucepan, bring water to a boil. Cook the apricot dumplings for approx. 10 min. until they bob to the surface. Remove from the pot with a slotted spoon and allow to drain well.

Step 5/5

For the breadcrumbs, heat the butter in a frying pan until it becomes frothy. Add the breadcrumbs, sugar, and chopped pistachios and stir until golden brown. Serve the apricot dumpling with vanilla sauce and bread crumbs. Enjoy!
  • 60 butter
  • 80 breadcrumbs
  • 4 tbsp sugar
  • frying pan

For the breadcrumbs, heat the butter in a frying pan until it becomes frothy. Add the breadcrumbs, sugar, and chopped pistachios and stir until golden brown. Serve the apricot dumpling with vanilla sauce and bread crumbs. Enjoy!