|140 g||butter (divided)|
|½ tsp||lemon zest|
|2 tsp||lemon juice|
|6 tsp||confectioner’s sugar (divided)|
|2 tbsp||shredded coconut|
|flour for dusting|
For the dough, beat part of the butter until smooth, add egg, lemon zest, and quark. Fold in flour. Cover and leave dough to chill for approx. 2 hrs.
For the filling and sauce, wash and prepare strawberries, and set half aside. Puree remaining strawberries and combine with lemon juice and some of the confectioner’s sugar. Press through a sieve for a smoother consistency, if desired.
Slightly flour dough and surface, and form a log of approx. 5-cm/2-in. diameter. Cut into equal discs. With slightly floured hands, press one strawberry into the middle of each disc, fold in the dough to encase it completely.
Put dumplings into a pot of simmering water and let cook for approx. 10 min. In the meantime, toast breadcrumbs in a frying pan without any oil. Melt remaining butter and add to breadcrumbs. Stir in shredded coconut and remaining confectioner’s sugar.