Summary

Ingredients

• 200 g apricot jam or another fruit puree
• 50 g butter, room temperature
• 250 g quark, (40%)
• 250 g flour
• 1 pinch (s) salt

For the sauce:

• 8 apricot (s), soft or 1 can apricots
• 0.5 ½ pack vanilla sugar

Also:

• 3 tablespoon butter
• 2 tablespoon sugar
• 4 tablespoon breadcrumbs

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Instructions

1. Knead the butter, quark, flour and a pinch of salt to form a smooth dough. Let the dough rest a little.
2. Cut off a portion of the dough, shape it into a ball, use the rolling pin to roll out the dough in a circular shape with a diameter of 8-10 cm. Put 1 teaspoon of fruit pulp in the middle of each circle, fold into a half moon. Press the edges well.
3. Put the bags in boiling water and let them steep for 15-20 minutes.
4. Just before the end of the cooking time, put the butter in a pan, let it melt, add the sugar and let it dissolve. Add breadcrumbs and stir everything together.
5. Peel and core the apricots with an asparagus peeler, add vanilla sugar and puree with a hand blender. When using canned apricots, place them in a sieve, drain and puree with 1 tablespoon of juice and vanilla sugar.
6. Take the bags out of the water with a slotted spoon, place them in the pan and cover with breadcrumbs. Carefully remove and serve with the apricot sauce.