Apricot Dumplings with Caramelized Bread Crumbs

Marillenknödel mit Topfen

It is high season for apricots and for that reason I was in the mood for something with apricots. These apricot dumplings are a popular Austrian dessert, which is also common in the south of Germany. Since I am a huge lover of apricots, I decided to make these. Unfortunately, I don’t have that many apricot recipes on this blog yet. You may enjoy these apricot turnovers, this delicious apricot tart, or this apricot sheet cake. Homemade apricot jam is also delicious on this famous Austrian chocolate cake Sachertorte. Needless to say that it was about high time to introduce these apricot dumplings with caramelized bread crumbs on the blog finally. Marillenknödel mit TopfenDon’t be intimidated by apricot dumplings, the dough can be prepared in a few minutes. The only tricky part is to cover the apricots with dough evenly. I like to press one apricot into some dough and cover it that way. For that reason it is super important for the dough to rest for the gluten to work its magic. If you don’t let the dough rest, it is going to be much harder to cover the apricots, it is definitely not going to be as elastic. Since neither the dough nor the apricots contain any additional sugar, I decided to caramelize the bread crumbs. I love the cunchy texture they have. Especially considering that you will have very soft apricots in a very soft dough. Some crunch is the perfect counterpart here.

Marillenknödel mit TopfenApricots dumplings can be served for breakfast (which I love!), as a dessert or even as a sweet main, if you are into that. You can easily prepare the dough the night before and make the dumplings shortly before serving. Perfect if you have company coming over. You can also easily freeze the prepared dumplings. All you need to keep in mind is that they will take longer when simmering in water, give them at least five additional minutes. I promise you, you will not taste any difference, wich I find very important. So, how about trying this traditional Austrian dessert for a change?

Marillenknödel mit Topfen

Credit: Lightly adapted from Hello Pippa (in German)

Apricot Dumplings with Bread Crumbs Crunch

Serves: About 8-12 dumplings
Prep Time: 20min Cooking Time: 10min Total Time: 30min

Apricot dumplings with caramelized bread crumbs


  • Dumpling dough
  • 60 grams of butter, at room temperature
  • 1 egg, size L
  • 250 grams of curd cheese
  • 140 grams of spelt flour
  • A pinch of salt

  • Filling and Bread Crumbs
  • About 8-12 apricots, depending on size
  • 20 grams of butter
  • 150 grams of bread crumbs
  • 50 grams of brown sugar
  • Icing sugar for dusting



For the dumpling dough first mix the butter with the egg, then add the remaining ingredients. When combined, let rest for at least half an hour or overnight, tightly covered.


Take out stone from apricots and put them back together. Flour your hands and take about a heaping tablespoon of dough into your handball. Take one apricot and press it inside the ball of dough. Now cover the entire apricot with dough. If you need a little more dough to cover the apricot, take a little more. The idea is for the apricot to be fully covered in dough, but that it is a thin layer. Cover all apricots in dough this way. Chill while preparing the rest.


Fill a large pot with water, add a bit of salt and bring to a boil. Now reduce heat to medium low and place the prepared dumplings slowly into the water. I don't recommend placing more than six dumplings at a time.


While the dumplings are steaming, prepare the bread crumb crunch. For this melt the butter in a frying pan, add bread crumbs and sugar and stir while the bread crumbs brown. Be sure to stir constantly. Reduce heat once the bread crumbs have browned. Take out dumplings and roll into this mix. Serve either still warm or heated up again the next day.


You can make the dough the night before. If covered tightly in the fridge, you can prepare the dough up tp three days in advance. Prepared dumplings can be frozen. I recommend first lining a muffin tin with paper liners and freezing dumplings individually before placing in a bag. Frozen dumplings will need at least five more minutes when steaming in water.

Marillenknödel mit Topfen

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