Apricot and walnut dumplings with choux pastry

Name: Apricot and walnut dumplings with choux pastry
Cook time: 1 h
Total time: 1 h
Yield: 18
Ingredients: 130 g Butter; 1/2 TEASPOON Salt; 110 g Sugar; 500 g Flour; 4 Eggs (size M); 18 small apricots; 18 half walnut kernels; 1 1/2 TABLESPOONS Cinnamon powder; 7-10 Tbsp Icing sugar; 7-10 Tbsp Mint

AUTHOR
Leta Marks

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 18

130 g Butter
1/2 TEASPOON Salt
110 g Sugar
500 g Flour
4 Eggs (size M)
18 small apricots
18 half walnut kernels
1 1/2 TABLESPOONS Cinnamon powder
7-10 Tbsp Icing sugar
7-10 Tbsp Mint

Directions

1
Cut 80 g butter into pieces. Bring 250 ml water, salt, 10 g sugar and butter to the boil and stir. Add flour and mix with a wooden spoon. Stir until a light coating has formed on the bottom of the pot and the dumpling comes off the bottom. Put the dough into a bowl and let it cool down for about 5 minutes. Then stir in the eggs one by one.
2
Wash the apricots, dab dry, cut in half and stone them. Fill apricots with 1/2 walnut each. Form 18 dumplings from the choux pastry, placing 1 apricot in the middle of each.
3
Bring a large pot of water to the boil and place the dumplings inside. Let them simmer at low to medium heat for about 20 minutes. Mix cinnamon and 100 g sugar. Remove the dumplings. Melt 50 g butter in a large pan. Briefly toss the dumplings in it and then roll them in cinnamon sugar. Dust with icing sugar and decorate with mint.