6 tbsp butter
1 pinch salt
1 zest of 1/2 lemon, grated
1 whole egg
1 egg yolk
3 cup farmer cheese
3 tbsp sour cream
1 tbsp powdered sugar
1 1/2 cup cake flour
12 plums (or 12 apricots, or 18 large, strawberries)
24 cubes sugar (optional)
1 for plum dumplings:
3 tbsp finely ground poppy seeds (you can, use mortar and pe
1 tbsp powdered sugar
1 for apricot dumplings:
3 tbsp farmer cheese
1 tbsp powdered sugar
1 for strawberry dumplings:
5 tbsp toasted plain bread crumbs
1 tbsp powdered sugar
A Recipe for
Fruchtknoedel (Fruit Dumplings)
There is a lot more juice in grapefruit than meets the eye. |
| Author Unknown |
Old people shouldn't eat health foods. They need all the preservatives they can get. |
| Robert Orben |
Chili represents your three stages of matter: solid, liquid, and eventually gas. |
| Roseanne, "Don't Make Me Over," May 1992, spoken by character Dan Conner |
This Recipe for Fruchtknoedel (Fruit Dumplings) is one of thousands in the Recipes-to-go Dessert Cookbook.
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The only way to keep your health is to eat what you don't want, drink what you don't like, and do what you'd rather not. |
| Mark Twain |
A three-year-old gave this reaction to her Christmas dinner: "I don't like the turkey, but I like the bread he ate." |
| Author Unknown |
This is a recipe for Fruchtknoedel (Fruit Dumplings) from the recipe cookbook of Recipes-to-go (Dessert)
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Since Eve ate the apple, much depends on dinner. |
| Lord Byron |
What's the difference between a boyfriend and a husband? About 30 pounds. |
| Cindy Garner |
How can you govern a country which has 246 varieties of cheese? |
| Charles De Gaulle |
1. In a bowl, combine the butter, salt, and lemon zest. Whip until
fluffy. Add the whole egg, and egg yolk, and continue to beat to
blend. Beat in the farmer cheese, sour cream, and powdered sugar. Add
the flour slowly and beat until smooth. Allow the dough to rest for
30 minutes at room temperature.
2. Cut the plums or apricots in half and remove the pits, if
necessary. If the fruit isn't sweet, place 1 cube of sugar in the
hollow of each half.
3. On a marble pastry board, roll out dough 1/2 inch thick. Using a
pastry wheel, cut the dough into a grid of 5-inch squares. If you're
using strawberries, make
18 (3-inch) squares.
4. Place a piece of fruit, cut side down, on each circle of dough
and pull the pastry up around the fruit. Seal by pinching the pastry
together.
The dumplings can be prepared up to 3 hours ahead to this point.
Refrigerate until ready to boil.
5. Bring 2 quarts of salted water to a boil. Add 8 dumplings and
simmer until they rise to the top, approximately 15 minutes. Remove
with a slotted spoon. Keep warm on a covered plate. Repeat with the
remaining dumplings.
6. To serve: Plum dumplings: Sprinkle with poppy seeds and powdered
sugar
Apricot dumplings: Sprinkle with farmer cheese, pressed through a
sieve, and the powdered sugar
Strawberry dumplings: Roll in the toasted plain bread crumbs and
sprinkle with the powdered sugar.
((Note: My mother used to make these with whole pitted apricots and
whole pitted plums, always with a sugar cube in the center, and
always rolling the finished product in the toasted bread crumbs, and
the sprinkling the dumplings with sugar. Karin))
From: VIENNESE CUISINE - THE NEW APPROACH by Peter Grunauer and
Andreas Kisler, ISBN 0-385-27999-X. Doubleday, New York. 1987 Posted
by: Karin Brewer, Cooking Echo, 7/92
Serves: 6
Fruchtknoedel (Fruit Dumplings) Recipe brought to you by Recipes To-Go