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apricot dumplings

Truly wonderful and unique in taste.

The Wachau apricot dumpling with classic breadcrumbs and

finest powdered sugar.



​For the dough

500 g 10% curd

4 egg yolks

3 tbsp butter

4 tablespoons of milk

8 heaped tablespoons of plain wheat flour

1 ½ tbsp wheat semolina

1 tbsp cornstarch e.g. Stärkina potato starch

1 pinch of salt

For the abundance

15 pieces of original Wachau apricots

15 pieces of Viennese sugar cubes


For the breadcrumbs

3 tbsp butter

200g breadcrumbs


Mix all the ingredients for the dumpling dough well in a bowl with a wooden spoon and then place the dough in the refrigerator to rest for 30 minutes.

In the meantime, to make the filling, the apricots are cored and a piece of sugar is added in place of the core.

Now cover the fruit with the cold dough and place the dumplings in lightly salted, boiling water. Let it simmer for about 8 minutes, remove, drain and toss in breadcrumbs that have been toasted in hot butter.

Sprinkle with caster sugar before serving.

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