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!
Apricot dumplings à la Roswitha
Ingredients for 12 dumplings
- 12 large apricots
- 500g curd cheese
- 140g plain flour
- 140g wienzen 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 cheese and flour alternately and continue to stir until the dough is smooth. Shape into a roll and leave to rest for one hour in the refrigerator. Core the ripe soft apricots with the handle of a wooden spoon, stick in a piece of sugar cube and cover with the dough.
Leave to rest for about 15 minutes. Let the dumplings steep in the lightly salted cooking water for 12-15 minutes.
Butter crumbs:
200g butter
80g granulated sugar
20g vanilla sugar
400g breadcrumbs
Preparation of 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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Barbara & Mathias Kometer
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© John Thornton