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Giant Giotto

This treat is worth a sin! Our hazelnut and quark dumplings are not only a real eye-catcher, but also incredibly tasty.

90 min
vegetarian
Riesen-Giotto

Ingredients (for 4 portions)

50 g
butter (room temperature)
30 g
sugar
1 Piece
egg
1 dsp
coffee liqueur, alternatively: egg liqueur or amaretto
250 g
curd cheese
85 g
flour
85 g
LEIMER spelt breadcrumbs, alternatively: breadcrumbs, wholemeal breadcrumbs
15 g
hazelnut balls, e.g. Giotto
60 g
butter
60 g
ground hazelnuts
60 g
LEIMER spelt breadcrumbs, alternatively: breadcrumbs, wholemeal breadcrumbs
20 g
sugar
dessert sauce, e.g. strawberry, vanilla
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Preparation

  • Beat the butter at room temperature with the sugar until creamy. Add the egg and liqueur and stir in. Add the curd cheese (pour off any liquid that has collected) and mix well. Then mix in the flour and spelt breadcrumbs, knead well and place the dough in the fridge for approx. 1 hour.
  • Shape the chilled dough into a 15 cm long roll and cut 15 slices, each 1 cm thick (approx. 35 g per slice). Place a hazelnut ball in the middle of each slice of dough, fold the surrounding dough over it and roll into a dumpling.
  • Bring the water to the boil in a pot, reduce the heat, place the dumplings in the pot and leave to stand for approx. 15 mins (the water must no longer boil).
  • In the meantime, melt 60g butter. Mix 60g hazelnuts, 60g spelt breadcrumbs and 20g sugar, add to the melted butter, mix well and toast lightly.
  • Remove the dumplings from the water with a slotted spoon, roll in the nut and breadcrumbs mixture and serve with the dessert sauce.