Capuchin Dumplings with Curd Cheese Dough

Prepare the curd dough for the capuchin dumplings. Beat the butter with the powdered sugar until fluffy. Stir in the curd, then mix in the egg with lemon zest, rum and salt. Add the breadcrumbs and let the mixture stand for at least 1/2 hour.

Fill dumplings with appropriate filling.

Place dumplings in a perforated cooking container lined with plastic wrap and place in cooking chamber already heated to 100 °C for 10 minutes.

For the filling, cut apples into cubes and pour lemon juice over them.

Soak raisins in rum.

Cut marzipan into cubes.

Mix the nuts with the remaining ingredients.

Choose the size of dumplings as you like and fill them with the mixture.

Heat butter in a pan and toast the breadcrumbs/poppy seeds in it.

Add sugar and roast for a short time.

If desired, stir nuts into the breadcrumbs.

Roll the capuchin dumplings in the breadcrumb mixture and serve while still warm.

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