The summer classic with a Kotányi twist: apricot dumplings with cinnamon butter crumbs.

Apricot Dumplings with Curd Cheese Dough

3045 Min

Apricot dumplings should appear on the menu at least once in the season. The fluffy curd cheese dough and a pinch of ground Kotányi Cinnamon in the breadcrumbs make the classic dish taste even better. Those with a really sweet tooth can substitute the apricot stone for a sugar cube or marzipan.

Ingredients 4 Portions

  • 8 pcs.Apricots
  • 2 cupsBreadcrumbs
  • 75 gButter
  • 1 tsp.Cinnamon, Ground
  • Powdered sugar
  • For the dough

    • 250 gCurd cheese
    • 125 gAll-purpose flour
    • 1 pcs.Egg
    • 60 gButter
    • 1 pinchSea Salt, Coarse


  1. 1

    First combine the egg with the curd cheese, the softened butter, the flour and a pinch of Kotányi Sea Salt. Allow the dough to rest then divide it into 8 pieces.

  2. 2

    Now bring a large pan of water and a pinch of salt and sugar to a boil. Meanwhile, wash the apricots and pat dry with a piece of paper towel.

  3. 3

    Place a piece of dough into the palm of your hand and press into a flat circle. Place an apricot in the middle and form the dough into a dumpling around it. The apricot should be completely encased by the dough.


    If you have a sweet tooth, put a sugar cube in the middle instead.

  4. 4

    Now place the dumplings in gently simmering water and allow to simmer for around 10 minutes. When the dumplings rise to the top, that means they are ready.

  5. 5

    While they are cooking, prepare the crumb mix. Melt the butter in a pan, stir in the breadcrumbs with a pinch of cinnamon and toast until golden brown.

  6. 6

    Once ready, allow the dumplings to dry then roll them in the crumb mix. Serve up onto a plate and dust with a little powdered sugar.

Sophie Skutzik
Sophie Skutzik

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