Like an apple pie and caramel apple, but better.
What Are Apple Dumplings?
Apple dumplings are traditionally made by wrapping a whole peeled apple with pastry.
Credit:Kelsey Hansen
They’re often stuffed or sprinkled with cinnamon and sugar and then baked until golden.
It’s common to serve homemade apple dumplings with a caramel or butter sauce.
Spices were also added for warmth and depth.
Ingredients for Apple Dumplings
Classic apple dumplings are made withfresh applesand pastry.
)packagesof refrigeratedunbaked piecrust
4(7-8 oz.
Roll out disks into about 8-inch-diameter circles.
Using an 8-inch plate or cake pan as a template, cut exact circles from rolled-out disks.
Cut decorative leaves from the scraps.
Refrigerate pastry circles and leaves while you fill the apples.
Preheat oven to 375F.
For filling, in a small bowl stir together brown sugar, butter, walnuts, and 1/2 tsp.
Spoon filling into centers of apples.
Place one filled apple upright in the center of a pastry circle.
Brush edge of pastry with some of the beaten egg.
Wrap pastry up and around the apple, pleating and pinching sides and top to seal.
Repeat with remaining apples and pastry circles.
Place dumplings in prepared baking dish.
Brush apple dumplings all over with beaten egg.
Attach pastry leaves; brush with beaten egg.
Let cool 15 minutes.
Bring to boiling; reduce heat.
Simmer, uncovered, until slightly thickened, 5 minutes.
Spoon sauce over warm apple dumplings.
This ensures the filling isn’t too hot as you cut into the apples.
you could also serve with a dollop of whipped cream, if preferred.
Refrigerate for up to four days or freeze for up to two months.
you could also reheat in the microwave, but you’ll lose out on the crispness of the crust.
Bake until crisp and golden brown, and only top with sauce right before serving.
Test the consistency of the caramel by placing a spoonful onto a chilled plate after heating.
This will help set the texture so you could check the final consistency.
Thin, if needed, by adding an additional splash of cider, or thicken by continuing to cook.
