Apricot dumplings

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On her last visit my sister brought me a huge amount of apricots from Austria, to my joy! We had to use them soon, since they normally turn bad fast. Of course we started with eating some of them 🙂 . And the Kids had lots of fun throwing the seeds all over our garden.


So to start with, I made apricot jam, apricot syrup and the rest went in the deep freeze.

But the best I love most, APRICOT DUMPLINGS – typical Austrian speciality!
My nephew would say “finger-licking good”. Brings back childhood memories.

We used to have them for lunch, rolled in a cinnamon breadcrumbs mix.
Imagine, right after school – its party time – Thanks Mum  🙂
Tummy ache was always the result, but we couldn´t stop eating until they were done.
This family recipe handed down through generations, I wish to share with you!

The apricot is wrapped in a curd dough – really fast and easy to prepare.
You can replace the seed with a little lump of sugar. A tasty alternative could also be a little ball of marzipan or just leave the seed in. Depending on taste.
I love the classical way, sweetened cinnamon breadcrumbs slightly roasted, or partly mixed with grounded hazelnuts.

I always prepare twice the amount of dough, form the dumplings and place them on a floured plate then in the freezer for a few hours. When they are frozen I put them in a freezer bag. The frozen dumplings can later be given directly in boiling water to simmer.

Apricot dumplings
Gericht: Dessert
Länder & Regionen: Austria
Portionen: 10 dumplings
  • 250 g flour
  • 250 g curd (quark)
  • 30 g softened butter
  • 1 egg
  • 1 egg yolk
  • a pinch of salt
  • 30 g sugar
for cinnamon breadcrumbs
  • butter
  • breadcrumbs (opt. hazelnuts 1/3)
  • cinnamon
  • sugar
  1. Knead flour, curd, egg, egg yolk, salt and sugar to a dough.
    Form a roll.

  2. Replace apricot seed with lump sugar or marzipan. (optional)

  3. Cut dough in equal pieces (big enough to fit an apricot) and put the apricot in and form to a dumpling. (to avoid sticking flour hands)

  4. Put dumplings in salted (pinch) boiling water and simmer for about 15 min.

  5. In the meantime prepare cinnamon breadcrumbs mix.

  6. Melt butter in a pan, add breadcrumbs, cinnamon and sugar (amount depends on taste) and roast slightly. Don´t forget to stir constantly, mix burns easily.

  7. Roll dumplings in cinnamon breadcrumbs mix.

Enjoy cooking!
Maggi & Family

6 replies
  1. Cherie
    Cherie says:

    My mum used to do something like this, didn’t use Quark, rolled the Aprecots in a sort of dough, then egged rolled in bread crumbs and fried in oil. Any ideas. My mum took this recipe to the grave. xx

    • sweet and spicy
      sweet and spicy says:

      Sorry Cherie, honestly not. If you give me some hints, I´ll gladly try it out and let you know.
      Where does it comes from? Is it eaten with something else?
      Thanks and have a nice day!
      Greetings Maggi


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