Baked Apple Dumplings
This old classic has been modernized and scaled down. The biscuit dough absorbs the liquid from the warm soft apples. In an 1888 article on apple dumplings it is said that King George III (1738-1820) had been "sadly puzzled" wondering how the apple came to be inside the dumpling.
whole-wheat pastry flour
cold, cut into pieces
cut into pieces and chilled
|1||x||Apple Cider Sauce|
Add the flour, sugar, baking powder and salt into a food processor, pulse a few times to combine.
Add the butter and shortening and pulse until the mixture forms crumbs.
Stir in buttermilk just until dough forms.
Turn out onto lightly floured surface and knead briefly until dough just comes together.
Press the dough into 2 inch by 4 inch rectangle.
Wrap in plastic, and refrigerate until firm, about 1 hour.
Preheat the oven to 425 degrees F.
In a small bowl mix together the sugar and cinnamon.
In another small bowl, mix together the butter, raisins, and 1½ tablespoons of the sugar cinnamon mixture.
Peel apples and halve through equator. Remove the core and pack the butter mixture into each half of each apple.
Light flour the working surface.
Roll out the dough in a 12 inch square and cut into 4 6 inch squares.
For each apple:
Brush the edges of the dough square with egg white and place the apple half, cut-side up, in center of each square.
Gather the dough one corner at a time on top of apple, crimping edges to seal. Cut a vent hole in top of each dumpling.
Line a rimmed baking sheet with silicone baking mat or parchment paper. Arrange the apples on the baking sheet, brush tops with egg white and sprinkle with the remaining sugar.
Bake until golden brown and juices are bubbling, about 25 minutes. Cool on the baking sheet for 10 minutes.
Serve with Apple Cider Sauce.