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Ingredients
Apricot Dumplings
- Ingredients
- 200 grams Quark
- 1 egg
- 50 grams butter (softened)
- 150 grams Whole wheat flour
- salt
- ½ lemon (zest)
- 1 pkg Vanilla sugar
- 8 Apricot
- 8 Sugar cube
- 150 grams Red currant jelly (sweetened)
- 100 grams Double cream cheese (60-75% fat)
- 1 Tbsp Poppy seeds
- 3 Tbsps butter
- mint (for garnish)
Combine quark, egg, butter, flour, salt, vanilla sugar and zest knead to form a smooth dough. Wrap in foil and chill for 1 hour. Rinse apricots, pat dry, cut lengthwise and remove core from each side. Place a sugar cube in place of the core.
Divide dough into 8 portions. Roll out to form circles about 3-4 mm (approximately 1/10 inch) thick and 10 cm (approximately 4 inches) in diameter. Place an apricot on each circle and wrap around. Pinch seams with wet fingers to seal.
Boil dumplings in lightly salted water for about 10-15 minutes. Remove with a slotted spoon and drain.
In the meantime, beat cream cheese, lemon juice and jelly until smooth. Grind poppy seeds. Brown butter in a pan and add poppy seeds. remove from heat and set aside. Pour cream cheese sauce onto 4 plates, top with dumplings and serve garnished with poppy butter and mint.
(Percentage of daily recommendation)
| Calorie | 585 cal. | (28 %) | ||
| Protein | 18 g | (18 %) | ||
| Fat | 34 g | (29 %) | ||
| Carbohydrates | 50 g | (33 %) | ||
| Sugar added | 8 g | (32 %) | ||
| Roughage | 14 g | (47 %) |