Apricot dumplings (Marillenknödel)

Apricot dumplings (Marillenknödel)

Total: 3 hr | Active: 1 hr
Nutritional value / piece: 276 kcal
, Fat: 15 g
, Carbohydrate: 29 g
, Protein: 6 g


12 pieces


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center


100 g butter, soft
1 parcel vanilla sugar
1 pinch salt
1 fresh egg
250 g low-fat quark
100 g durum wheat semolina
100 g white flour
1 pinch baking powder


150 g day-old white bread, broken into pieces
80 g butter
2 tbsp sugar


24 frozen apricot halves, slightly defrosted
12 sugar cubes
water, boiling
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How it's done


Preheat the oven to 60 °C and warm a plate.


Combine the butter, vanilla sugar and salt in a bowl, mix well. Whisk in the egg and quark. Mix the semolina, flour and baking powder, add and mix to form a soft, smooth dough, cover and chill for approx. 2 hrs.


Blitz the bread in a food processor or chop finely. Heat the butter in a frying pan, add the bread and sugar, toast and stir over a medium heat until golden, transfer to a deep dish.


Divide the dough into 12 portions, flatten slightly. Fill two apricot halves with a sugar cube, place on top of each piece of dough. Wrap in the dough and shape into balls with floured hands. Cook the dumplings in batches in simmering water for approx. 15 mins. Remove with a slotted spoon, toss in the breadcrumbs, keep warm.

Good to know
Serve with: Vanilla custard
Note: Instead of frozen apricot halves, use fresh apricots or plums. Cut them open, remove the stone and fill each one with a sugar cube.

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