Juicy Surprise: Apricot-Filled Balls with Hazelnut Crust
Ingredients
For the balls
- 1 tablespoon crushed linseeds
- 125g flour
- 1 tablespoon starch
- 75g soft wheat semolina
- 1 pinch of salt
- 250g plant-based curd
- 2 tablespoons plant-based butter
- 2 tablespoons maple syrup
- 4 apricots
For the crust
- 80g plant-based butter
- 60g ground hazelnuts
- 60g breadcrumbs
- 1 tablespoon brown sugar
Serve with
- Powdered sugar
- Vanilla ice cream
Preparation
Mix the crushed linseeds with 2 tablespoons of water and let it sit for ten minutes.
In a bowl, mix flour, starch, semolina, salt, plant-based curd, plant-based butter, and maple syrup together.
Add the linseed water mixture to the bowl and mix well.
Let the sticky dough sit in the fridge for about half an hour.
Cut the apricots in half and remove the pits.
Place the dough on a floured surface and form it into a roll.
If the dough is too sticky, add more flour.
Cut the dough into 8 pieces and form them into balls.
Place one piece of apricot into each ball and close all sides.
Place the balls into the fridge for a few minutes.
Bring water to a boil, then reduce the heat.
Cook the balls on low heat for about 15-20 minutes.
For the crust, melt the plant-based butter in a pan.
Add ground hazelnuts, breadcrumbs, and brown sugar to the pan.
Roast the mixture for about five minutes.
Roll the cooked balls in the crust mixture.
Serve the apricot-filled balls with powdered sugar and vanilla ice cream.
