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Freshly boiled plum jam ravioli (derelye), sprinkled with toasted breadcrumbs.
Delicious plum jam filled dumplings, with crunchy crumb coating.

Plum jam ravioli with cinnamon crumbs

Author: Flavelo
Recipes Cakes and Desserts
Derelye (or Barátfüle) is one of the finest members of the potato dough family, though this version is made with classic kneaded dough like pasta, just left slightly softer. The dough becomes elastic during cooking, sealing in the thick plum jam. The toasted crumbs at the end provide not just flavour but texture: the soft, slippery dough meeting the crunchy crumbs.
🕒 Prep Time 30 mins
🍳 Cook Time 10 mins
⌛ Total Time 40 mins
🍽️ Servings 5 servings
🔥 Calories 450 kcal
🌍 Cuisine Hungarian

Ingredients

Equipment Needed

  • Rolling pin
  • Ravioli cutter or sharp knife
  • Large pot for boiling
  • Frying pan for crumbs

Allergen Information

⚠️ Cereals containing gluten
⚠️ Eggs
⚠️ Milk

Instructions

1 ✓

Knead an elastic, medium-firm dough from the flour, eggs, and salt (and a little water if needed). Cover and rest for 20 minutes.

Tip: During resting, flour particles absorb moisture and the gluten network relaxes, making rolling easier.
2 ✓

Meanwhile, fry the breadcrumbs in butter until golden brown. Careful, it burns quickly!

Tip: Stir continuously, as crumbs retain heat and continue browning even off the heat.
3 ✓

Roll the dough out thin (approx. 2 mm). Imagine dividing it in half: place small mounds of jam spaced apart on one half.

Tip: If the dough is too thick, it will be chewy. Thinness is key.
4 ✓

Fold the jam-free half over the spotted half. Press around the jam mounds with fingers to expel air, then cut with a ravioli cutter.

Tip: Expelling air is important, otherwise steam will burst the dumpling during cooking.
5 ✓

Boil in salted water. Once they float to the top, cook for another 2-3 minutes, then drain and toss in the crumbs.

Tip: Toss in crumbs immediately while the dough surface is wet and sticky so the coating adheres.

Recipe FAQ

The jam leaked out.
You didn't press the dough edges firmly enough, or the jam was too runny. Only use thick, baking-stable jam!
The dough became hard.
You kneaded in too much flour, or didn't let the dough rest before rolling. Resting relaxes the gluten.

Ingredients

  • 300 g Plain flour
  • 2 whole Eggs
  • 50 ml Water (as needed)
  • 1 pinch Salt
  • 200 g Thick plum jam
  • 150 g Breadcrumbs
  • 50 g Butter
  • 30 g Icing sugar