Quebec Apple Dumplings

A Quebec holiday classic, these dumplings tuck a whole apple inside a square of flaky pastry, with one detail that makes all the difference: a sprinkle of grated cheddar worked into the dough. Cheese and apple is an old, old pairing, and here the sharp cheddar melts right into the crust.

Each peeled, cored apple gets stuffed where the core used to be with mincemeat, a spoonful of rum, a dot of butter, and sugar, so it bakes into a boozy, spiced center.

You fold opposite corners of the dough up over the apple to form little ‘ears’ at the top, then cap them with foil so they don’t scorch before the rest browns.

A glaze of brown sugar, cream, and lemon rind brushed over the top bakes into a glossy, caramelized shell.

Chef Tips

• Keep the foil on the ‘ears’ for most of the bake; they’re thin and burn fast, so uncover them only near the end to brown.
• Use a firm baking apple so it holds its shape and doesn’t burst the pastry as it softens.
• Brush a second coat of the cream glaze on the ears once you remove the foil for an extra-glossy finish.

Variations

• Skip the rum and brush with apple juice for a family-friendly version.
• Swap the mincemeat for a mix of raisins, brown sugar, and cinnamon if you don’t have any.
• Serve with rum-spiked whipped cream, vanilla ice cream, or a drizzle of caramel.