Fruit parcels with apricot sauce

Ingredients for 2 servings:

• 200 g apricot jam or other fruit puree
• 50 g butter, room temperature
• 250 g quark (40%)
• 250 g flour
• 1 pinch of salt
• 8 apricots, soft or 1 can apricots
• ½ packet of vanilla sugar
• 3 tbsp butter
• 2 tbsp sugar
• 4 tbsp breadcrumbs

Instructions

Working time approx. 20 minutes; Rest time approx. 30 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 1 hour 10 minutes

Knead the butter, quark, flour, and a pinch of salt into a smooth dough. Let the dough rest for a while. Scoop out a portion of dough, shape it into a ball, and use a rolling pin to roll it out into a circle with a diameter of 8-10 cm. Place 1 heaped teaspoon of fruit puree into the center of each circle and fold it into a half-moon. Press the edges down firmly. Place the parcels in boiling water and let stand for 15-20 minutes. Shortly before the end of the cooking time, melt the butter in a pan, add the sugar, and dissolve it. Add the breadcrumbs and mix everything together. Peel the apricots with an asparagus peeler, remove the stones, add the vanilla sugar, and puree with a hand blender. If using canned apricots, place them in a sieve, drain, and puree with 1 tablespoon of the juice and the vanilla sugar. Remove the parcels from the water with a slotted spoon, place them in the pan, and coat with breadcrumbs. Carefully remove and serve with the apricot sauce.