Apple Dumpling

For the apple dumplings, remove the skin from the apples, core them and cut into ½ cm cubes. Mix with juice of one lemon and set aside.

Toast butter, sugar and bread crumbs in a frying pan over medium heat, stirring throughout with a wooden spoon until golden brown. Cool. Squeeze curd very well in a kitchen towel.

2. stir together bread crumb mixture, apple pieces, curd, hazelnuts, eggs, vanilla sugar, 1-2 pinches of cinnamon and apple brandy to form a dough. Set aside and rest for 1 hour.

In the meantime, for the vanilla sauce, cut the vanilla bean lengthwise, scrape out the pulp and bring both to the boil with the milk and whipping cream. Remove from the heat and simmer for 20 minutes. Then remove the vanilla pod. Beat the egg yolks and sugar in a baking bowl with the whisks of a mixer until creamy. Add the warm vanilla milk, stirring throughout. Then pour into a saucepan and heat (do not make!), stirring continuously, until the mixture is creamy and thick. Pour the sauce through a sieve into a suitable bowl and set aside.

4. for the raspberry sauce, defrost the raspberries, finely mash them with the powdered sugar using a hand blender and pass through a fine sieve into a suitable bowl. Set aside.

Form 16 small dumplings (2, 5-3 cm ø) from the apple dumpling mixture with slightly moistened hands. Heat the oil in a small saucepan to 160 °C. Fry 4

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