Place the butter, tablespoon of sugar, vanilla extract and salt in a bowl and beat with a wooden spoon or electric beater until combined, approximately 1 minute.

Add the flour, egg and quark and stir until the dough forms.

Roll into a ball, wrap and refrigerate for 30 minutes.

Meanwhile, slice a line through half of each apricot and remove the stone and place ½ tablespoon of sugar in each. Set aside.

Sprinkle a little flour over your surface and across your rolling pin and lay out the dough, ensuring it’s well floured.

Cut into 10 equal pieces (or weigh them on a scale for accuracy).

Roll out one piece of dough until it's 1 ½ times the size of one of your apricots.

Place one of the fruit into the center of your dough and fold around the fruit. Pinch the center and carefully roll to ensure the dough sticks and holds.

Roll the dumpling in a little flour and set aside. Repeat with the remaining dough and apricots until all your dumplings are prepared.

Bring a large pot of water to boil with a pinch of salt, lower the temperature down to a simmer.

Carefully place the dumplings into the water and cook for 13-15 minutes, stirring occasionally to cook evenly.

Meanwhile, place the breadcrumbs, butter and ground cinnamon in a frying pan on medium heat until melted, stirring to combine, add a little of the sugar at a time until it’s combined.

Drain each dumpling and role through the breadcrumb mixture whilst still warm.

Place on a plate and allow to cool before covering and refrigerating for at least 1 hour.

When ready to serve sprinkle a little confectioner’s sugar over the top.

Serve up and dig in!