Marinate dried plums in rum a few hours before preparation. Pour boiling water over apricots for a few seconds, peel off skin, remove seeds so that the fruit remains whole, and marinate in apricot brandy for 1/2 hour. Pit marinated dried plums, put an almond in place of the pit and press the plum halves firmly together again. Fill the apricots with one almond each. For the pastry, mix flour, water or wine and yolks until smooth, add butter and a pinch of salt. Beat egg whites until stiff and fold in carefully. Now heat clarified butter or vegetable oil in a deep pan or casserole dish, pull the dried plums and apricots through the batter one after the other and bake in the hot fat until golden brown. The best way to do this is to use a small skewer or a larding pin onto which each fruit is skewered, pulled through the batter and then carefully dropped into the hot fat. Lift out the finished Schlosserbuben & Wäschermädeln, drain well on paper towels and roll in the powdered sugar mixed with grated chocolate.
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