Baked Apple Dumplings

Baked Apple DumplingsFall Like Weather?
It’s about two minutes past the start of September, and in my mind, once Labor Day has come and gone, it’s Fall. That’s the kind of fly by the seat of my pants rebel that I am. Forget the thousands of years of science and astronomy. If the calendar says September 9th then it must be time for long sleeve shirts, flannel sheets, apples and pumpkins…unless you live here on the face of the sun where it will reach 102 degrees today.

Perhaps the heat has fried my brain, but pumpkin spice lattes and turning the oven on for a little Fall baking sounds like a great idea. The thought of apples and caramel and pecans and pumpkins has me going a little nuts.

There are so many fall baking ideas right now in the magazines and online that I am having a hard time choosing which ones to make. It’s safe to say I will be getting to all of them eventually…

What I have been seeing a lot are apple dumplings. I am a sucker for anything that involves apples, pastry, butter, and cinnamon so these are a no-brainer. This recipe adapted from Cooks Country is the bomb!

Baked Apple Dumplings
Serves 8

Adapted from Cook’s Country | October/November 2009 | Subscribe

This recipe uses biscuit dough rather than pie dough because it is easier to work with. It also absorbs the liquid from the apples. I would like to try using ready-made puff pastry. But I haven’t had the chance yet. If you choose to go that route, let me know.

I used a sweet Golden Delicious apple, but you could also try Braeburn or Galas. Add the syrup at serving time to keep the pastry crisp. This recipe goes great with vanilla ice cream.

You can core the apples with an apple corer, melon baller or even a strong, metal teaspoon.

For the Apple Dumplings

Your favorite boxed biscuit mix or you can try this recipe
6 tablespoons sugar
1 teaspoon ground cinnamon
3 tablespoons unsalted butter, softened
3 tablespoons golden raisins, chopped
4 Golden Delicious apples, halved through equator
2 egg whites, lightly beaten

Adjust your oven rack to middle position, and heat oven to 425º. Line a rimmed baking sheet with parchment paper. Mix the sugar and cinnamon in small bowl. In second bowl, combine the butter, raisins, and 3 tablespoons of the cinnamon sugar mixture. Scoop out the core and seeds of your apple halves. (Don’t make a hole in the bottoms of the apples!) Put the butter mixture in the holes, dividing evenly among apple halves.

Assemble the Dumplings
On a lightly floured surface, roll each dough half into 12” square. Cut each 12­” square into four 6” squares. Working one at a time, lightly brush the edges of dough square with egg white and place apple, cut­side up, in center of each square. Lift dough corners, one a t a time, to meet on top of apple half, folding over edges to seal.

Using a paring knife, cut a vent hole in top of each dumpling.

Arrange the dumplings on a prepared baking sheet, brush the tops with egg whites, and sprinkle with the remaining cinnamon sugar. Bake until the dough is golden-brown and the juices are bubbling, for about 20 to 25 minutes. Rotate the baking sheet halfway through. Let the dumplings cool on the baking sheet for 15 minutes while making the cider sauce.

Cider Sauce
Makes about 1 1/2 cups

1 cup apple cider
1 cup water
1 cup sugar
1/2 teaspoon ground cinnamon
2 tablespoons unsalted butter
1 tablespoon lemon juice

Simmer the cider, water, sugar, and cinnamon, in a small saucepan. Cook over medium-high heat until the sauce is thickened and reduced to 1 1/2 cups, or for about 15 minutes. Turn off the heat, whisk in the butter and lemon juice.

Drizzle the sauce over apple dumplings and serve. (Goes great with vanilla ice cream!)


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