i would buy tiny red-cheeked wachau apricots and think of “marillenknödel” (apricot dumplings). but at the time as i’ve broken down my gastronomy recipe to home use quantities and bought missing sugarcubes … because without them i would not get these authentic dumplings, most of the designated fruits have been consumed just plain or vanished in order to pimp up (hello m., hope this vocabulary is not protected) yesterday’s rice pudding in caramelized bites. well, so what … but the supermarket apricots seem pale nd cannot serve my expectations to sun taste quality. so the pastry would have to enclose stawberries too and eventually any other fruit in the way.

nevertheless apricots make the game …
and the final fresh cheese dough dumplings are rolled in roasted cinnamon breadcrumbs with fleur the sel, opened and sprinkled with nut butter and served with sugar …mmh, delicious …