Apricot Dumplings with Cinnamon Crumbs

Mix the curd, semolina, flour, eggs, salt and melted butter until a smooth dough is formed.

Leave to rest in the refrigerator for a few hours.

Toast the breadcrumbs and hazelnuts in the butter until light brown, add the cinnamon.

Put the dough on a work surface, divide into small pieces, pit the apricots, put the marzipan in the apricot instead of the pit, cover thinly with the dough and roll in flour.

Bring the water with salt to boil and boil the dumplings (lightly) for about 10 minutes.

At the end roll the apricot dumplings in the crumbs-hazelnut mixture – and serve immediately.

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