Apricot dumplings from Viennese Bakery: Classic Desserts from Vienna's Cafe Culture (page 151) by Bernadette Wörndl

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Notes about this recipe

  • Lepa on April 27, 2026

    I agree with @Astrid5555, the dough in this recipe is the best I have tried and was very easy to work with. I will use this dough going forward. I used farmer's cheese because that is what I had and I was a bit short so I used a couple of tablespoons of sour cream and they still turned out well! I would make a few small changes. First, in my family we always put a bit of sugar in the middle of the fruit unless it is tender, perfect in-stone fruit (a cube works well). These apricots were tart so I think that would have been a good addition. Also, I think the crumb topping was a bit dry. I might use less bread crumbs next time so the butter/breadcrumb ratio is a bit higher. Otherwise this was an easy and delicious recipe.

  • Astrid5555 on August 29, 2025

    The melted butter makes this dough incredibly easy to make, and it can be shaped into perfect dumplings. It far surpasses my previous favorite recipe. It also works with plums, as I did!

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