Wachau apricot dumplings
Recipe of the region Danube Lower Austria
Ingredients for the Wachau apricot dumplings (approx. 10 pieces)
approx. 10 apricots
apricot liqueur
sugar cubes
Ingredients for the dough
150 g flour
2 tbsp semolina
250 g curd cheese
70 g butter
1 egg
Ingredients for the breadcrumbs
70 g butter
150 g breadcrumbs
4 EL sugar
150 g grated almonds
Preparation of the Wachau apricot dumplings
Mix all the ingredients into a smooth dough. Slice the apricots on one side and remove the stone. Dip a sugar cube in apricot liqueur and fill the apricot with it. Close the apricot again and cover with the dough. Place in boiling water and leave to stand for approx. 15 minutes.
“Apricot dumplings must always be fresh on the plate,” recommends the landlady. The guests wait for the dumplings, not the other way round. Instead of rolling lots of dumplings in the breadcrumbs in the pan, she sprinkles them with the sugar crumb mixture. This keeps the crumbs nice and crunchy – and the flavour is perfect.
Recipe from apricot host Ilse Tanzer-Aufreiter, Marillenhof Aufreiter, Krems-Angern (www.weinhof.at)
Recipe of the region Danube Lower Austria »
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