Apricot dumplings with SKYR



preparation time: 20 minutes
cooking time: 8 minutes
difficulty: medium

for 4 dumplings

  • 4 apricots
  • 190 g SKYR Natural
  • 1 egg
  • 35 g butter, room temperature
  • 75 g plain flour, type 00
  • 55 g durum wheat semolina, ground
  • 20 g sugar
  • a pinch of salt
  • lemon zest
  • 4 sugar cubes
  • 75 g bread crumbs
  • 40 g butter
  • 35 g powdered sugar


Pour SKYR into a cotton cloth, wring it out, and combine with butter and sugar.

Add salt, lemon zest and egg and mix everything.

Add flour and semolina and knead into a dough. Cover the dough and leave to rest in the fridge for 10 minutes.

Pit the apricots without opening them completely and put a sugar cube in each one.

Work the dough quickly into a roll about 5 cm thick on a well-floured surface, cut it into 4 parts and form slices. Cover each apricot with a slice and form even balls.

Bring a pot of salted water to a boil and cook the dumplings for about 8-10 minutes until they rise to the surface.

Melt the butter, add bread crumbs and fry, sprinkle with sugar and mix.

Drain the dumplings and roll them in the mixture.


Silvia & Claudio

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