4 units apricots
30 g breadcrumbs
100 g butter
2 units eggs
60 g flour
250 g quark
1 pinch salt
60 g semolina
80 g sugar
Melt the butter in a pan over a medium heat.
Separate the eggs. Place the egg yolks, butter and remaining ingredients in a mixing bowl and knead into a smooth dough in a food processor.
Leave the dough to rest in the fridge for 30 minutes.
The egg whites can be stored in the fridge for future use.
Ingredients
50 g butter, 2 units eggs, 60 g flour, 60 g semolina, 250 g quark, 50 g sugar, 1 pinch salt
Wash, dry, halve and stone the apricots. Portion out the dough. Use about 130 g of dough per dumpling.
Flatten the pieces of dough with floured hands, place an apricot on each, fold in and shape into a dumpling.
Ingredients
4 units apricots
Start the “Apricot dumplings” programme and follow the steps.
Place the apricot dumplings on the perforated stainless steel cooking tray.
As soon as the BORA X BO has heated up, put the food inside.
When done, take the dumplings out of the oven, roll them in the breadcrumbs while still warm and serve immediately.
Ingredients
30 g breadcrumbs, 30 g sugar, 50 g butter
555.75
14.92 g
31.21 g
53.17 g
