Marillenknödel

(apricot dumplings

Mix 100g of butter together with 100g flour, 100g semolina flour and a pinch of salt. To this add one egg (beaten) and 250 g quark and mix to form a dough of the consistency of shortcrust pastry. Add additional flour in case the dough is too soft or sticky. Divide the dough into 10* equal parts, and use to cover 10 small washed de-stoned apricots in a thin coat of dough (no holes!). Carefully place the resulting dumplings in a pot of boiling water and cook for 10 – 12 minutes, agitating the dumplings so that they don’t stick to the bottom of the pot. Whilst the dumplings are cooking, melt a generous tablespoon of butter in a frying pan and add ca. 100g of breadcrumbs. Toss the mixture until golden brown. Drain and transfer the dumplings to the breadcrumb mix, and roll to coat. Serve up with a sprinkling of icing sugar.
* The number that can be made from the dough will depend on the size of the fruit.

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