Apricot / cherry dumplings rolled in roasted almond breadcrumbs

600 g potatoes boiled in their skin

160 g flour

1 egg yolk,

20 g butter,

pinch salt

For the breadcrumbs coating:

70 g butter

50 g roasted almond flakes

100 g breadcrumbs

50 g icing sugar

1 tsp cinnamon

Peel and mash potatoes. On your work surface combine mashed potato with egg yolk pinch of salt then mix in the butter and flour. Kneed until a soft dough forms. Cover with plastic wrap and let it rest for 30 minutes.

While the dough is resting prepare the breadcrumbs. In a large frying pan melt butter add the flaked almond and bread crumbs. Stir continuously until light brown, set aside.

Place a large pot of slightly salted water on to boil. On a lightly floured surface, roll your dough to about 1/2 cm thick. Cut into 6 - 7 cm squares (depending on the size of your fruit). Place an apricot and cherry in the center of each square and fold all 4 edges in, with your hand roll each of them into a ball. Make sure you seal the edges.

Drop your dumplings into boiling water and gently simmer until they float on the top. Let it cook for a further 2-3 minutes. Using a slotted spoon, remove dumplings and roll them evenly in the almond breadcrumbs. Transfer to a serving plate and sprinkle with icing sugar mixed with cinnamon.