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Choux Apricot Dumplings

Deel op Facebook Print Recipe

Ingredients

ingredients for 20 Dumplings

  • 2½ cups 370 g Whole wheat flour
  • 2 cups 450 ml Water
  • 2¾ tbsp 40 g Butter or untempered vegetable margarine
  • Salt
  • 2 Eggs
  • ⅓ cup 50 g Whole wheat flour to knead in
  • 20 Apricots pitted
  • 2¾ tbspButter or untempered margarine to pour over
  • 1 oz 30 g Hazelnuts, ground

Instructions

  • Boil water with salt and butter, remove from heat, and stir in the flour.
  • Put back on the stove and stir until the dough comes away from the bottom of the pot.
  • Remove from heat and stir in the eggs little by little.
  • Knead the rest of the flour in by hand and let rest for 30 minutes.
  • Form a long rope of dough and cut off equally sized pieces.
  • Wrap around apricots and form dumplings.
  • Simmer in salt water for 15 minutes.
  • Remove the dumplings and let them drip.
  • Heat butter and pour it over the dumplings.
  • Sprinkle the ground hazelnuts on top.
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Course; Dessert / Fruit
Cuisine; Austria / European