Apricot Dumplings From Choux Pastry

For the apricot dumplings from choux pastry, boil water, salt and butter and add the flour. Stir until the dough separates from the pot.

Let the dough cool a bit and stir in the beaten egg in small batches, always mixing until smooth.

Heat the butter and toast the breadcrumbs. Then form a roll and cut off the slices, press them apart and put 1 apricot in each and form dumplings.

Cook apricot dumplings from choux pastry in salted water for about 12 minutes, remove and roll in breadcrumbs.

Preparation Tip:

Optionally, you can fill the apricot dumplings from choux pastry also with other fruit, for example, with plums.

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