Apricot dumplings
of curd dough

A sweet homage to the Tyrolean dumpling tradition – with a fruity heart and airy dough.

In Val Venosta, sweet specialties have a long tradition. The apricot dumplings made from delicate curd dough are a true highlight: soft and light on the outside, filled with original Val Venosta apricots on the inside. Whether served as a dessert or a sweet main course – these dumplings are a piece of alpine culinary culture that melts in your mouth.
40 min.
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average
 

Ingredients

For the dough:

60 g soft butter
1 egg
250 g curd cheese
120 g flour
1 heaped tablespoon fine semolina
app. 18 Val Venosta apricots
app. 18 sugar cubes

For finishing the dumplings:

100 g butter
80 g sugar
80 g breadcrumbs
 
 
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Preparation

For the dough
Beat butter and egg until fluffy. Add ricotta, flour and semolina, then knead until you obtain a smooth dough. Let rest briefly.

For the dumplings
Pit the apricots and place a sugar cube inside each one instead of the stone. Divide the dough into about 18 equal portions. With well-floured hands, flatten each portion into a disk, place an apricot in the center and carefully wrap the dough around it.

Finishing
Cook the dumplings in plenty of lightly salted water at low heat for 10–15 minutes, until done. In a pan, melt the butter, add sugar and breadcrumbs and toast until golden. Briefly roll the apricot dumplings in the mixture and serve immediately.
 

Recipe from Organization of Venosta Valley Women Farmers

Vinschger Köstlichkeiten - Süsse Rezepte der Vinschger Bäuerinnen
 
 

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Post the picture on Instagram under #melavalvenosta!
 
All recipes from the Venosta Valley
The apricots of Venosta Valley
The delicate fruits with soft shell and hard core love the temperate and dry weather of the highlands of Venosta Valley.
 
To the apricots paradise
Home••Apricot dumplings
of curd dough