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Sunday’s Apple Dumplings

Posted by on Nov 27, 2011 in The Hearth, Uncategorized | 0 comments

Scrumptious dumplings, quick to make

I love the idea of special, homey family meals and (especially in the cooler months) I like to cook up a little something that feels like an old-fashioned Sunday meal — I just don’t like using up too much of this precious low-key weekend day!  Here is a recipe that is quite quick but feels like an old-time labor of love.

All told these took me 15 minutes to prepare, plus 30 minutes for the puff pastry to defrost while I did some knitting and enjoyed a glass of wine, and 30 minutes for the dumplings to bake. There are three in my family, so one sheet of pastry was perfect: I cut the rolled out sheet into four pieces, used three of these to wrap my apples and the fourth to put decorative leaves on top.

Sunday’s Apple Dumplings: Serves 3

  • 1 sheet of puff pastry (if frozen, defrost for 30 minutes on floured surface)
  • 3 apples, peeled and cored
  • 2 tbsp butter
  • 2 tbsp granulated sugar
  • 1/2 tsp cinnamon
  1. Set out pastry to thaw: I like to leave the folded pastry sheet on a floured board for about 20 minutes, then unfold it while it’s still slightly frozen — makes it stick less.
  2. Mix butter, sugar and cinnamon in a small bowl to form a soft paste; set aside.
  3. When pastry is nearly thawed, peel and core apples.
  4. Turn oven to 400 degrees Fahrenheit.
  5. Roll out pastry to about 1/8″ thick, making it as close to square as you can.  Keep any damp pastry segments lightly dusted with flour, and the surface of your board dusted with flour too. Turn the pastry periodically during rolling, adding small amounts of flour so you’re sure it isn’t sticking. Cut the pastry into 4 squares (or near-squares).
  6. Center your apples in each of three squares; fill each with 1/3 the cinnamon mixture. Pull the corners of the pastry up to the top of the apple, overlapping the points and pinching the open edges. Damp the pastry lightly to help it stick.
  7. If desired, cut leaf shapes or other decoration from the remaining pastry segment and apply to the dumplings. Spray lightly with butter-flavored cooking spray, or brush with a small amount of melted butter.  Place on a lightly greased baking sheet.
  8. Bake about 30 minutes, or until the juices begin to bubble. Cool on a rack. Serve warm with whipped cream or ice cream. Enjoy with family and/or good friends!




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