Apricot Dumplings Austria with Choux Pastry

Poke out the seeds from the apricots and replace them with half a sugar cube. Heat water in a simmering pot and add the light butter and salt.

Add the sifted flour mixed with the baking powder all at once. Stir the resulting dumpling with a wooden spoon until smooth. Transfer the dough to a suitable bowl and fold in the eggs with a mixer.

While still mixing, add flour until the dough no longer feels sticky. Form two rolls from the dough and cut 12 slices from each roll.

Wrap one apricot in each dough slice. Boil water in a saucepan, add salt and leave the dumplings in the boiling water for about 10 minutes.

Serve the finished dumplings with brown butter, sugar and cinnamon or brown the breadcrumbs in butter and sprinkle on top.

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