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Apple Dumplings

  • 30m Prep Time
  • 45m Cook Time
  • 1h 15mReady In

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  • Cuisine : American
  • Course : Dessert

6 dumplings This is, hands down, one of our favorite recipes in this entire book. On the first chilly autumn day, there is nothing that can compete with these warming pastries.

Ingredients

Servings:
½× 1× 1½× 2× 3×
Units:
As Written US Metric
  • 1
    • 1 cup (125g) all-purpose flour
    • ¼ teaspoon salt
    • 1 stick (4 oz or 115g) cold unsalted butter, cut into cubes
    • 4 ounces (115g) cold cream cheese, cut into cubes
    Sub-recipe steps
    1. Whisk together in a medium bowl: 1 cup (125g) all-purpose flour; ¼ teaspoon salt
    2. Cut in until well blended: 1 stick (4 oz or 115g) cold unsalted butter, cut into cubes; 4 ounces (115g) cold cream cheese, cut into cubes
    3. Shape the dough into a disk, wrap in plastic wrap, and refrigerate for at least 1 hour.
    4. Roll out as described in Rolling Pie Dough and prepare as directed in Lining a Pie or Tart Pan with Dough. To fill and bake, see individual recipes. For a baked shell, see About Blind Baking Crusts.
    5. To use for individual pies or tarts, divide the dough into 8 pieces and roll out. Line muffin tins or 3-inch tartlet pans or rings with dough and freeze for 15 minutes or refrigerate for 1 hour. Blind bake at 375°F for 15 to 20 minutes or until dry to the touch and golden brown.
  • 6 small apples (about 4 ounces each)
  • 3 large apples (about 8 ounces each)
  • ½ cup packed (115g) dark brown sugar
  • 1 teaspoon ground cinnamon
  • ¼ teaspoon salt
  • 4 tablespoons (2 oz or 55g) butter, softened
  • 1 large egg, lightly beaten
  • 1 cup (235g) water
  • ½ cup packed (115g) light brown sugar
  • 1 small lemon, thinly sliced and seeded
  • 2 tablespoons (30g) unsalted butter
  • 1 teaspoon ground cinnamon
  • ¼ teaspoon salt
  • 1
    • 1 cup cold heavy cream
    • (2 teaspoons to 2 tablespoons sugar, 1 to 4 tablespoons sifted powdered sugar, or 2 teaspoons honey, to taste)
    • (½ teaspoon vanilla)
    Sub-recipe steps
    1. Beat in a large bowl (chill the bowl if your kitchen is very warm) with a hand mixer or balloon whisk or in a stand mixer set at medium-high speed, until stiff and billowy but not grainy: 1 cup cold heavy cream; (2 teaspoons to 2 tablespoons sugar, 1 to 4 tablespoons sifted powdered sugar, or 2 teaspoons honey, to taste); (½ teaspoon vanilla)
    2. Use immediately.

Let's Prepare

Collect

Gather these ingredients - no prep needed yet.

  • 1 1 recipe Cream Cheese Pastry Dough, ½ recipe All-Butter Pie or Pastry Dough, or 1 recipe of the dough for Quick Cream Biscuits or Shortcakes
  • 6 small apples (about 4 ounces each)
  • 3 large apples (about 8 ounces each)
  • ½ cup packed (115g) dark brown sugar
  • 1 teaspoon ground cinnamon
  • ¼ teaspoon salt
  • 4 tablespoons (2 oz or 55g) butter, softened
  • 1 large egg, lightly beaten
  • 1 cup (235g) water
  • ½ cup packed (115g) light brown sugar
  • 1 small lemon, thinly sliced and seeded
  • 2 tablespoons (30g) unsalted butter
  • 1 teaspoon ground cinnamon
  • ¼ teaspoon salt
  • 1 Heavy cream (softly whipped if desired) or vanilla ice cream

Let's Cook

  1. Step 1.

    Prepare: 1 recipe Cream Cheese Pastry Dough, ½ recipe All-Butter Pie or Pastry Dough, or 1 recipe of the dough for Quick Cream Biscuits or Shortcakes

  2. Step 2.

    Refrigerate at least 30 minutes.

  3. Step 3.

    Preheat the oven to 425°F. Generously butter a baking dish large enough to hold the dumplings with 1 to 2 inches between each one, such as an 11 × 7-inch dish or a 12-inch oval gratin dish. Peel and core (leaving them whole): 6 small apples (about 4 ounces each)

  4. Step 4.

    Or peel, halve lengthwise, and core: 3 large apples (about 8 ounces each)

  5. Step 5.

    Mix with a fork in a small bowl until blended: ½ cup packed (115g) dark brown sugar; 1 teaspoon ground cinnamon; ¼ teaspoon salt

  6. Step 6.

    Add and mix well: 4 tablespoons (2 oz or 55g) butter, softened

  7. Step 7.

    Fill the whole apples with the mixture and pat any remaining mixture on top of the fruit, or, if using apple halves, fill the hollows with the mixture and reserve any remaining. Set aside. On a lightly floured surface, roll the dough into an 18 × 12-inch rectangle about ⅛ inch thick. Cut into six 6-inch squares, then roll each square a little larger, into a 7-inch square. Lightly brush with: 1 large egg, lightly beaten

  8. Step 8.

    Place an apple in the middle of each square. If using apple halves, place cut side down and spread the remaining sugar mixture over the rounded tops of the apples. For each square, bring the 4 corners of the dough up around the apple and pinch the corners and edges of the dough together. Prick the top of each pastry several times with a fork. Place the dumplings in the baking dish and bake for 10 minutes. While the dumplings bake, make the syrup. Combine in a small saucepan: 1 cup (235g) water; ½ cup packed (115g) light brown sugar; 1 small lemon, thinly sliced and seeded; 2 tablespoons (30g) unsalted butter; 1 teaspoon ground cinnamon; ¼ teaspoon salt

  9. Step 9.

    Stir until the sugar is dissolved, bring to a boil, and boil for 5 minutes. Pour the boiling syrup over the dumplings when they begin to color, 10 to 15 minutes into the cooking time. Reduce the oven temperature to 350°F and bake until the apples are tender when pierced with a small knife, 30 to 35 minutes more. Baste the apples with the syrup every 10 minutes or so to form a glaze and flavor the crust. If the dumplings start to brown too quickly, loosely cover with foil.

  10. Step 10.

    Let cool slightly. Serve warm with: Heavy cream (softly whipped if desired) or vanilla ice cream

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