Apricot dumpling with walnut kernel

Name: Apricot dumpling with walnut kernel
Cook time: 1 h
Total time: 1 h
Yield: 6
Ingredients: 1 TABLESPOON Sugar; 100 g Sugar; 7-10 Tbsp Salt; 80 g Butter; 3 TABLESPOONS Butter; 500 g Flour; 4 Eggs (Gr. M); 18 small apricots (apricots); 18 Walnut kernels; 2-3 TEASPOONS Cinnamon; 7-10 Tbsp Icing sugar

AUTHOR
Zackary Austin

DIFFICULTY
very easy

RATING

With these dumplings, the fruits are hidden in a refined burnt dough casing. Rolling in butter and cinnamon sugar, delicious with coffee and an apricot liqueur

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 6

1 TABLESPOON Sugar
100 g Sugar
7-10 Tbsp Salt
80 g Butter
3 TABLESPOONS Butter
500 g Flour
4 Eggs (Gr. M)
18 small apricots (apricots)
18 Walnut kernels
2-3 TEASPOONS Cinnamon
7-10 Tbsp Icing sugar

Directions

1
For the choux pastry, boil 250 ml water, 1 tablespoon sugar, 1⁄2 TL salt and 80 g butter in pieces. Add flour at once and stir with a wooden spoon (with hole) until a white layer forms on the bottom of the pot and the dough comes off the bottom of the pot as a lump. Put the dough into a bowl and immediately add 1 egg. Leave to cool for about 10 minutes. Then stir in 3 eggs individually.
2
Wash, cut and stone the apricots and fill with 1 walnut kernel each. Divide the choux pastry into 18 portions. Cover apricots with choux pastry and form into dumplings.
3
In a large pot, boil plenty of water with a little salt. Leave the dumplings to simmer for about 20 minutes at low heat. Lift out with a skimmer and drain well.
4
Mix 100 g sugar and cinnamon. Heat 3 tablespoons of butter in a large frying pan. Briefly toss the dumplings in it, then roll them in the cinnamon sugar. Dust with icing sugar and serve immediately.