Apricot cheesecake dumplings with apricot and strawberry sauce

Ingredients :

4 oz ricotta cheese
4 oz mascarpone cheese
¾ all-purpose flour, plus additional for kneading
1 large egg, at room temperature
2 tablespoons granulated sugar
2 table spoons unsalted butter, at room temperature
1 table spoon vanilla extract
grated zest of 1 lemon
Pinch of salt

For the filling
12 dried apricots - very soft ones
12 small sugar cubes, or substitute 1 tablespoon granulated sugar

For the strawberry sauce
1 pint fresh strawberries, hulled
3 tablespoons granulated sugar
1 tablespoon fresh lemon juice

For the apricot sauce
1 can apricot preserves
3 tablespoons granulated sugar

For frying and serving
½ cups fresh bread crumbs
4 tablespoons unsalted butter
Confectioners sugar, for serving

Preparation

1.)   To make the dough: Mix both cheeses, add the flour, egg, sugar, butter, vanilla and salt. Using a handheld electric mixer on medium speed, beat to form a soft dough. Cover and let stand at room temperature for 30 minutes.

2.) Strawberry sauce: Puree strawberries with the sugar and the lemon juice. Set aside.

3.) Apricot sauce: Puree apricot preserves with the sugar and set aside.

4.)   On a lightly floured work surface, knead the dough into a thick log, kneading in more flour as needed to make a dough that doesn’t stick to the surface. Cut the log into 12 pieces. Working with one piece of dough at the time, pat into a 3 ½ -inch diameter disk. Place a soft dried apricot and a teaspoon of sugar in the center of the disk. Wrap the dough around the fruit and sugar to enclose, and roll between your palms to form a ball. Place on a lightly floured kitchen towel on a baking sheet. Repeat with the remaining dough, apricots and sugar.

5.)   Meanwhile, bring a large pot of lightly salted water to boil over high heat. One at a time, add the dumplings and reduce the heat to medium low. Cook at steady simmer until the dough is cooked through, 8-10 minutes.

6.)   Using a slotted spoon, transfer the dumplings to a baking sheet lined with a clean kitchen towel to drain briefly.

7.)   While the dumpling are cooking, melt the butter in a skillet over medium heat. Add the bread crumbs, and cook, stirring often, until crisp and golden, about five minutes. Set aside until ready to serve.

8.)   When ready to serve, place the dumplings in the skillet of crumbs and turn to completely coat the dumplings. Cook over medium heat, turning occasionally, until the crumbs have recrisped, 3 to 5 minutes. Transfer 2 or 3 dumplings to dessert plates, drizzle with the sauce (or place them on the sauces). Sift with confectioners’ sugar, and serve immediately. -

Bon apetit !