Wachau Apricot Dumplings

For the curd dough, cream the butter until fluffy. Stir in the egg yolks, then gradually stir in the semolina, egg whites and salt. Add flour and curd alternately and stir until a smooth dough is formed. Form into a roll at least 7 cm in diameter and wrap in plastic wrap.

Let the dough rest in the refrigerator for 30-60 minutes.

Using a wooden spoon, squeeze the seeds out of the apricots and replace each with a piece of sugar cube.

Cut the dough into 5 mm thick slices, place the prepared apricot on top, fold the dough over it and form into dumplings with wet hands.

Simmer the dumplings in lightly salted water with a dash of rum for 15-20 minutes.

For the butter crumbs, melt the butter. Stir in granulated sugar, crumbs and vanilla sugar and slowly toast over low heat until golden brown. Add a little cinnamon if desired.

Roll the Marilenknödel in the butter crumbs and arrange on the plates. Sprinkle the crumbs on top, sugar over and serve with melted butter if desired, or with a little apricot pulp.

Preparation Tip:

The described curd dough is suitable not only for apricot dumplings but for any kind of fruit dumplings. It can also be used to make delicious peach, strawberry or plum dumplings.

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