Jun 11, 2012
60 g butter, softened
1 pn salt
250 g curd cheese (quark), 20%
125 g flour
1 1/2 TB farina (cream of wheat)
filling & coating :
12-15 small apricots
brioche (or white bread) from previous day, finely crumbled
flaked almonds (optional)
Whisk butter and salt until smooth and creamy. One after another, add egg, curd cheese (quark), flour and farina. Refrigerate for at least 1 hour. On a slightly floured counter cut the dough into pieces, flatten (with floured hands!) and wrap around the apricots. Cook in slightly simmering water for about 10-15 minutes.
Meanwhile, fry the brioche crumbs (and almonds) in butter until crisp. Lift the dumplings out of the water, drain well and roll in the crumbs. Sprinkle with powdered sugar and serve.