(*) Cooking as in East Prussia Mix the 4 eggs with 2 tbsp water, season lightly with salt and prepare with the flour to a firm but smooth pasta dough.
Cream the curd cheese and butter together. Add sugar, saffron, egg yolks, the soaked raisins and season with a little lemon juice.
Roll out the pasta dough thinly and cut out squares with an edge length of 12 cm. Form 1 tbsp of curd cream in the center of each square. Fold the squares into triangular pockets. Wet the edges with lukewarm water and press together.
In a saucepan as wide as possible, bring water to a boil with a little salt, pour in the dumplings (just enough so they don’t touch) and cook until done. Before serving, sprinkle with sugar and cinnamon and baste with brown butter. Serve hot.
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