1. Press the quark through a sieve and quickly knead it with the soft butter, egg, a pinch of salt, then the flour and semolina into a dough; chill for 30 minutes.
2. Wash the apricots, slit them on one side, remove the stones and put 1 teaspoon of sugar (or a sugar cube) in their place.
3. With floured hands, divide the dough into 8 pieces, flatten each one, place an apricot in the centre and carefully seal into a dumpling without cracks.
4. Bring a large pot of lightly salted water to the boil, add the dumplings and simmer for 12-15 minutes until they float.
5. Meanwhile, melt the butter, toast the breadcrumbs in it until golden, then take off the heat and mix with the sugar and cinnamon.
6. Lift out the dumplings with a slotted spoon, roll them in the crumbs and serve warm, dusted with icing sugar.
Tip: Ripe, fragrant apricots from the Wachau valley are best - if they're very sweet, you can leave out the sugar inside.
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