Dumplings with sapodilla filling and honey sauce

Ingredients for 6 servings:

• 6 sheets of pastry (phyllo pastry)
• 1 egg yolk
• 20 g butter
• 500 g fruits (sapodillas)
• 150 g brown sugar
• 1 lime(s), squeezed
• 40 g butter
• 2 tbsp powdered sugar
• 100 g honey
• 1 pinch of cinnamon
• 1 pinch of nutmeg
• 1 lime(s)

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 30 minutes

Sapodillas are best as a souvenir from Southeast Asia

Even in well-stocked fruit stores, sapodillas, also called sapotes, are relatively rare in Europe. However, in Southeast Asia they are readily available and inexpensive, and can easily survive transport for several days. Peel and core the sapodillas, then cut the flesh into small cubes. Dissolve the brown sugar in a little water and sauté the sapodilla cubes over low heat for about 10 minutes until soft. Let cool slightly, then stir in the egg yolk. Add the lime juice and season to taste. If you like, you can also fold in some egg white after the dough has cooled. In my personal experience, however, the filling tends to leak out of the pastries. Halve the filo sheets and brush them with butter. Fill the center with a portion of the sapodilla mixture, brush the edges with egg white, and wrap them up like spring rolls. Heat the butter in a pan and fry the sapodilla parcels on both sides. Keep warm and dust with powdered sugar. For the sauce, add honey, nutmeg, cinnamon, and the juice of the second lime to the pan. Return to the heat and stir to combine. Add the lime zest and serve warm with the dumplings.