Apricot dumpling recipe – Roswitha’s secret tip

We get our apricots for the homemade apricot jam fresh from the Wachau from the Glück family. Freshly arrived at the house, Roswitha’s homemade apricot dumplings are of course on the menu. Here we reveal the insider tip! 12 large apricots 500g curd 140g plain flour 140g semolina 140g butter 2 egg yolks a pinch of salt 12 sugar cubes


Preparation curd dough:

Cream the soft butter and the egg yolks. Then fold in the semolina, egg white and a pinch of salt. Add the curd and flour alternately and continue mixing until the dough is smooth. Form into a roll and place in a plastic bag and leave in the refrigerator for one hour.  Core ripe soft apricots with the handle of a wooden spoon, stick in a piece of sugar cube and cover with the pastry. Leave to rest for about 15 minutes. Leave the dumplings to steep in the lightly salted boiling water for 12-15 minutes. Butter crumbs:

  • 200g Butter
  • 80g Sugar
  • 20g Vanilla sugar
  • 400g Breadcrumbs


Preparation butter crumbs:

Heat the butter in a pan, add the granulated sugar, vanilla sugar and the breadcrumbs and fry over a low heat until golden brown. Then roll the cooked dumplings in the butter crumbs. To serve, sprinkle the dumplings with the remaining butter crumbs and icing sugar and serve with whipped cream.  


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