Austrian Apricot Dumplings Marillenknodel Recipes

Steps:

• For the dough: In a medium bowl, whisk the flour, breadcrumbs, cornmeal, brown sugar and salt to combine. Cut the cream cheese into pieces and add it to the bowl. Use a fork, pastry cutter or your hands to combine the cream cheese into the mixture until fully incorporated.
• Make a well in the center and add the egg to it. Use a fork or small whisk to beat the egg slightly, then mix the dough until it comes together and is fairly smooth. Wrap tightly in plastic wrap and freeze to chill slightly while you prep the apricots.
• For the apricots: Use a paring knife to cut a small circle around the stem end of each apricot. Use the handle of a wooden spoon to push the pit out of each apricot while keeping the apricot whole (it will now be hollow in the center). Note: The riper the apricots, the easier this is. If they're firm, you may need to use the knife to cut around them more. Press a sugar cube into the center of each apricot.
• Bring a large pot of water to a boil over medium heat. In a small bowl, stir the breadcrumbs, melted butter and nutmeg to combine.
• Divide the dough into 10 even pieces. Dust the work surface lightly with all-purpose flour, then use your hands to flatten each piece of dough slightly. Gently wrap each piece of dough around an apricot, pinching well to seal.
• Reduce the water to a simmer, then drop the dumplings into the water. Cook until the apricots are tender and the dough is fully cooked, 12 to 15 minutes. At first, they'll sink into the water, but once they're finished, they'll start to float towards the surface.
• While the dumplings cook, toast the buttered breadcrumbs in a small saute pan over medium heat until golden brown, 3 to 4 minutes. Return to the bowl and stir in the granulated sugar.
• Use a slotted spoon to remove the dumplings and drain well. Gently roll each in the toasted breadcrumb mixture to fully coat.
• To serve, dust the dumplings generously with confectioners' sugar. Serve with whipped cream or yogurt, if desired.

Steps:

• In a large bowl, combine 5 Tablespoons melted butter, cottage cheese, pinch of salt, eggs and enough flour to make a soft dough. Shape dough into a roll; cover and let stand 30 minutes.
• Wash and dry apricots. Cut in halves; remove and discard pit. Place 1 sugar cube between each pair of apricot halves; set aside.
• Bring water to a gentle boil; add 1 teaspoon salt.
• On a lightly floured board, press or roll out dough to a 1/2-inch thickness. Cut into 2-inch squares. Place a stuffed apricot (2 halves with a sugar cube in the middle) in center of each square of dough. Press dough around fruit, covering completely. Add to gently boiling water; cook 8 to 10 minutes. Drain on paper towels; arrange on a platter.
• Melt 1/3 cup butter or margarine in a medium skillet. Add breadcrumbs and 3 Tablespoons granulated sugar; sauté until golden brown. Sprinkle caramelized breadcrumbs over dumplings.