Knodel of apricots

Knodel of apricots
Knodel of apricots 5 1 Stefano Moraschini


Pass the ricotta through a fine sieve, collected in a bowl and mix in the butter, which should be very soft, sugar, salt and lemon zest.

Mix all ingredients well, then add eggs, breadcrumbs and semolina.

Let the dough rest, which should be quite soft, about 30 minutes.

Wash the apricots, cut them in half and remove the core.

In a pan you browned the bread crumbs with the melted butter, stirring constantly.

Shape the dough on the floured work surface to form a line and split it into 16 equal pieces.

Knead each piece with flour and crushing of hands forming a diskette.

Put yourself in the Center an apricot stuffed with 1 plug (not needed if the fruit is very ripe), then close the dough around the apricot trying to give it a rounded as possible.

Cook the knodel in boiling water for 12-15 minutes on low heat and drain as they rise to the surface.

Let them drain well then toss them in the breadcrumbs browned butter so that they are completely covered.

In a small saucepan heat cool fairies sweet acacia honey, so that it becomes almost liquid, then remove from heat and mix in the apricot liqueur.

Serve the knodel sprinkled with icing sugar and a bit of honey flavored.

Knodel of apricots

Calories calculation

Calories amount per person:


Ingredients and dosing for 8 persons


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