MarillenknöDel, Austrian Specialty: Apricot Quenelle Crusty Sweet Breadcrumb Crust With Pistachio

• 4 15/16 tablespoons butter soft
• 1 egg
• 4 3/4 tablespoons semolina fine
• 1 1/16 cups wheat flour
• 1 1/16 cups cream cheese 25% fat
• 8 apricots
• 2 2/3 tablespoons caster sugar
• 7 3/8 tablespoons breadcrumbs fine
• 3 7/8 tablespoons pistachios ground
• cinnamon

1. Work 50 grams of soft butter to a cream in a bowl, add egg, and then semolina and flour. Mix.
2. Add cream cheese, mix for a thick dough.
3. Store in a cool place for 1 hour.
4. Remove the seeds from apricots trying if possible not to cut them in 2, replace the apricot seeds with a sugar square, and close apricot.
5. Divide the dough into 8 identical balls, slightly flour your fingers since the dough is a bit sticky.
6. Flatten the balls on a floured surface. Wrap each apricot completely in dough, press firmly so that it sticks on the fruit.
7. Heat 20 grams of butter in a skillet, add bread crumbs, sugar, pistachio powder, and a pinch of cinnamon, let it color a bit.
8. Heat a large pot of water.
9. When boiling, gently dip dumplings in the water for 12 to 15 minutes until they rise to the surface.
10. Remove from water, immediately roll in breadcrumb mixture.
11. Serve warm.

butter, egg, cups wheat flour, cream cheese, apricots, caster sugar, breadcrumbs fine, pistachios ground, cinnamon

Taken from www.yummly.com/recipe/Marillenknodel_-Austrian-Specialty_-Apricot-Quenelle-Crusty-Sweet-Breadcrumb-Crust-with-Pistachio-781904 (may not work)