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Whole apricots wrapped in cheese dough, boiled, and rolled in buttery toasted crumbs — Austria's summer sweet.
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Marillen is the Austrian word for apricots. The Wachau Valley along the Danube is famous for them, and at harvest time in July these dumplings are made everywhere. The classic method is to pit the fruit, stuff it with a sugar cube, and wrap it in dough made with Topfen (fresh cheese) before boiling. Though sweet, some families eat them as a main meal.
Mix the cottage cheese, 20g room-temperature butter, egg, and salt, add the flour, bring together, and rest in the fridge for 30 minutes.
Pit the apricots and fill each with 1/2 tsp sugar instead.
Divide the dough into 8, flatten, wrap around the apricots, and roll into balls.
Bring plenty of water to a boil, reduce to low, add the dumplings, and cook 10 more minutes after they float.
Melt the remaining butter in a frying pan and toast the breadcrumbs and remaining sugar until golden.
Roll the boiled dumplings in the crumbs and dust with powdered sugar.