Apricot or Apricot Dumplings

Summary

Prep Time	40 mins
Cook Time	20 mins
Total Time	1 hr
Course	Dessert
Cuisine	European
Servings (Default: 4)

Ingredients

For the dough:

250 g low-fat quark
60 g butter
125 g flour
1 teaspoon sugar, more if you like

Also:

100 g butter for the breadcrumbs, approx.
5 tablespoon breadcrumbs or as needed
1 cup cinnamon sugar
500 g apricot (s), amount dependin on size

Instructions

Melt the butter, but don`t let it get hot. Add the quark, flour and sugar, mix everything well and let the dough rest briefly so that the butter can cool down again.
In the meantime, wash, halve and core the apricots. Use a spoon to fill each half with a little cinnamon sugar, place the second half on top and cover the fruit with dough and seal tightly. To do this, I take a piece of dough, press it flat in the palm of my hand, put the apricot on top and shape the dough around it.
Bring water with a pinch of salt to the boil in a pot that is not too small, carefully insert the dumplings and turn the stove back, the dumplings should not boil, just simmer in water for about 20 minutes.
Toast the breadcrumbs (use enough breadcrumbs so that the butter is completely absorbed) in butter until they are golden brown and then add the remaining cinnamon sugar, this gives it an extra good taste.
When the dumplings are ready, either turn them in the toasted crumbs and serve, but if you want it to be quick, I simply put the mixture on the plate over the dumplings.
We eat the dumplings as dessert, if you love sweets, you can also eat them as a main course. I always make double the amount of dough anyway, because they taste good even when warmed up in the microwave.

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