Delicious dessert with apricots: Marillenknödel aka. Sweet Apricot Dumplings. Best enjoyed with a scoop of ice cream.
For the dumplings:
10 small apricots (Marillen)
10 sugar cubes
2/3 cup (150g) butter, at room temperature
17.6 oz. (500g) curd cheese (quark)
1/2 tsp. vanilla extract
2 medium eggs
3 cups (400g) spelt flour
pinch of salt
For the coating:
2-3 tbsp. butter
5.3 oz. (150g) wholemeal bread crumbs
confectioners’ sugar for dusting
1. Wash the apricots, dry, and remove the pits. Replace the pits in each apricot with a sugar cube and set aside. Prepare two large pots with water and slowly bring the water to a boil – the dumplings need space to be able to swim, so two pots are the best option here.
2. Add the soft butter, curd cheese (quark), and vanilla extract to a large bowl and mix until well combined. Add the eggs and mix in well. Add the flour and salt and mix to get a nice and smooth (but sticky) dough.
3. Divide the dough into 10 equal pieces and wrap the apricots (with the sugar cubes inside) with the dough and shape into balls/dumplings. If the dough is too sticky to handle, wet your hands – this will help a lot. Place the dumplings in the boiling water, reduce the heat so the water is only simmering and let the dumplings cook for about 20 minutes.
4. While the dumplings are cooking add the butter for the coating to a small frying pan and let melt. Add the bread crumbs and toast until golden brown in color. Be careful not to burn them – the wholemeal bread crumbs are darker than regular bread crumbs so they can look fine for a while and then suddenly be burned. Keep an eye on them. When the dumplings are ready, take them out of the water with a slotted spoon and let drain for a moment. Drop the dumplings in the toasted bread crumbs and roll around to coat completely. Serve the apricot dumplings with some of the remaining bread crumbs and dust with confectioners’ sugar to your liking. The dumplings go well with a scoop of vanilla ice cream ;)
Keywords: Marillenknödel, dumplings, apricots, dessert