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Apricot Dumplings

Apricot dumplings are a typical Austria “Mehlspeise” in summer when the apricots are juicy and sweet. Mehlspeise is a term of old Bavarian and Austrian cuisine, which is a generic term for various desserts, pastries and cakes that can be served as a main or dessert. The dough recipe below is suitable for any other fruit such as strawberries, plums or even a hazelnut spread filling. 

Ingredients dough

  • 200 g cake flour
  • 200 g handy flour
  • pinch of salt
  • 100 g butter
  • 2 eggs
  • 500 g curd (20% fat)
  • 15 apricots

For the butter crumbs:

  • 500 g breadcrumbs
  • 200 g soft butter
  • Icing sugar


For the dough

  1. Knead the soft butter into the the remaining ingredients until a smooth dough is formed – place in the fridge for about 2 hours.
  2. Remove the stone of the apricot with the back of a wooden spoon
  3. Each dough portion should have around 80 g. Place the 80 g dough around each apricot until covered completely. Then simmer the apricot dumplings in slightly salted water for about 25 minutes.

For the butter crumbs

  1. Heat the butter in a pan, add the fine bread crumbs and slowly roast until golden brown. Place the cooked dumpings inside of the pan and serve with icing sugar. Tipp: Add a dash of rum to the salted water!