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Baked Apple Dumplings

 
Baked Apple Dumplings
222

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.

Yield

4

servings

Prep

20

min

Cook

25

min

Ready

90

min

 

Ingredients

Dough
¾ cup all-purpose flour
½ cup whole-wheat pastry flour
1 ½ tablespoons sugar
1 teaspoons baking powder
¼ teaspoon salt
5 tablespoons butter, unsalted
cold, cut into pieces
2 ½ tablespoons vegetable shortening
cut into pieces and chilled
6 tablespoons buttermilk
cold
Dumplings
3 tablespoons sugar
½ teaspoon cinnamon
ground
1 ½ tablespoons butter, unsalted
softened
1 ½ tablespoons golden raisins
chopped
2 each apples
golden delicious
1 large egg whites
lightly beaten
1 x Apple Cider Sauce

Directions

DUMPLING DOUGH

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.

PREPARE APPLES

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.

 

* not incl. in nutrient facts

Reviews

+3

over 4 years

Sean made these apple dumplings yesterday, and I absolutely loved these juicy apple dumplings.

He used gala apples that all we got on hand, squeezed a bit lemon juice over the apples to give some tartness, which actually worked beautifully.

The pastry was so buttery and flaky, just delicious. The cinnamon-brown sugar-butter filling was another wow.

Served it warm with apple cider sauce that tasted sour and sweet, which went deliciously well with the apple dumplings.

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Comments

Kiran @ KiranTarun.com
United States
 over 4 years ago

Delicious fall dumplings!

Liz
Indianapolis, United States
 over 4 years ago

Oh, wow, does this look outstanding! I love apple desserts and this is a winner!


Bethlehem, United States
 over 4 years ago

I made them yesterday, a big hit!

Nutrition Facts

Serving Size 185g (6.5 oz)
Amount per Serving
Calories 48649% of calories from fat
 % Daily Value *
Total Fat 27g 41%
Saturated Fat 14g 68%
Trans Fat 0g
Cholesterol 50mg 17%
Sodium 189mg 8%
Total Carbohydrate 19g 19%
Dietary Fiber 2g 8%
Sugars g
Protein 12g
Vitamin A 12% Vitamin C 5%
Calcium 7% Iron 15%
* based on a 2,000 calorie diet How is this calculated?

 

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