Apricot dumplings with almond crumbs

Ingredients for 4 servings:

• 250 g quark (cottage cheese)
• 100 g semolina (spelt semolina)
• 50 g spelt flour (fine flour or wholemeal flour)
• 1 m.-sized egg(s)
• 2 pinches of salt
• 1 pinch(s) galangal
• 40 g spelt crumbs
• 80 g almond(s), grated
• 20 g butter
• 1 tbsp raw cane sugar, fine
• 1 tsp cinnamon
• 8 apricots

Instructions

Working time approx. 10 minutes; Rest time approx. 10 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 40 minutes

Combine the curd cheese, spelt semolina, spelt flour, egg, salt, and galangal and let stand for 10 minutes. Then form a roll. Divide into 8 pieces, flatten, and wrap each one around a pitted apricot. Let stand in plenty of salted water for about 12-15 minutes. Toast the spelt crumbs and ground almonds in butter, stirring constantly, until golden brown. Then stir in the raw cane sugar and cinnamon. Remove the dumplings from the water, drain well, roll them in the crumbs, and serve with browned butter.