A dessert with a surprise effect

Sometimes it’s the simple things that bring the most joy: a soft dough, a sun-ripened apricot, a hint of cinnamon – and you have a dish that captures the essence of summer and indulgence. Apricot dumplings are a sweet classic of Alpine cuisine, bringing lightness to the plate – whether served as a dessert or as a main course on a relaxed day.
 

Apricot dumplings with curd cheese dough
Makes approx. 8 dumplings
 

For the dough:
     - 250 g curd cheese, well drained
     - 60 g soft butter
     - 1 egg
     - 1 pinch of salt
     - 100 g flour (all-purpose or pastry flour)
     - 50 g fine semolina

For the filling:
     - 8 small, ripe apricots
     - 8 sugar cubes or small pieces of marzipan

For the coating:
     - 80 g butter
     - 100 g breadcrumbs
     - 2 tablespoons sugar
     - 1 teaspoon cinnamon
 

Instructions

1. Prepare the dough: Mix butter, curd cheese, egg, salt, flour, and semolina into a smooth dough. Chill for 30 minutes.
2. Prepare the apricots: Carefully remove the pits and fill each apricot with a sugar cube or a small piece of marzipan.
3. Form the dumplings: Divide the dough into portions, flatten each one, wrap around an apricot, and shape into dumplings.
4. Cook: Gently boil the dumplings in lightly salted water for about 10–12 minutes until they rise to the surface.
5. Make the coating: Melt the butter in a pan, add breadcrumbs, sugar, and cinnamon, and toast until golden brown. Roll the cooked dumplings in the crumb mixture and serve.