Light Apple Dumplings Recipes

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Butter a 9x13 inch pan.
• On a lightly floured surface, roll pastry into a large rectangle, about 24 by 16 inches. Cut into 6 square pieces. Place an apple on each pastry square with the cored opening facing upward. Cut butter into 8 pieces. Place 1 piece of butter in the opening of each apple; reserve remaining butter for sauce. Divide brown sugar between apples, poking some inside each cored opening and the rest around the base of each apple. Sprinkle cinnamon and nutmeg over the apples.
• With slightly wet fingertips, bring one corner of pastry square up to the top of the apple, then bring the opposite corner to the top and press together. Bring up the two remaining corners, and seal. Slightly pinch the dough at the sides to completely seal in the apple. Repeat with the remaining apples. Place in prepared baking dish.
• In a saucepan, combine water, white sugar, vanilla extract and reserved butter. Place over medium heat, and bring to a boil in a large saucepan. Boil for 5 minutes, or until sugar is dissolved. Carefully pour over dumplings.
• Bake in preheated oven for 50 to 60 minutes. Place each apple dumpling in a dessert bowl, and spoon some sauce over the top.

Steps:

• Preheat the oven to 350 degrees F. Butter a 9-by-13-inch pan.
• Peel and core the apples, then cut each into 8 slices. Roll each apple slice in a crescent roll piece, then transfer to the prepared pan.
• Melt the butter in a saucepan, then add the sugar and barely stir. Add the vanilla and stir slightly, then pour the entire mixture over the apples. Pour the citrus soda around the edges of the pan. Sprinkle with cinnamon and bake until golden brown and crispy on top, about 40 minutes.
• Serve, spooning some of the sweet sauces from the pan over the top.

Steps:

• Make the pate brisee: Pulse flour, salt, and sugar in a food processor until combined. Add butter and pulse until mixture resembles coarse crumbs with some pea-size pieces remaining. Drizzle with ice water and pulse until mixture holds together when pinched. If dough is too crumbly, add more ice water, 1 tablespoon at a time; do not over-process.
• Divide dough into thirds. Transfer to 3 pieces of plastic wrap; knead once or twice. Form into squares and wrap in plastic. Refrigerate at least 1 hour and up to overnight, or freeze up to 3 months; thaw overnight in refrigerator before using.
• On a lightly floured surface, roll each square of dough into an 8-by-14-inch rectangle. Then cut each square into two 9-inch triangles and some leaves. Use the back of a knife to make the vein markings on the leaves. Keep the pastry chilled and covered with plastic wrap, on parchment-lined baking sheets, until ready to use.
• For the apples: Preheat oven to 350 degrees. Peel apples without removing stems. Working from bottom of each apple, use an apple corer to remove core to within about 3/4 inch from the top. To remove any remaining seeds, use a 1/4 teaspoon. Mix together sugar and cinnamon. Add butter, raisins, zest; stir until thoroughly incorporated. Divide mixture evenly between the cavities of apples. Place in a 13-by-9-inch baking dish along with 3 tablespoons water and bake, basting occasionally with pan juices, until just fork-tender, about 1 hour. Transfer baking dish to wire rack and let cool completely.
• Place an apple onto the center of each pastry triangle. Whisk together egg yolk and cream. Brush edges of pastry with egg wash. Bring edges of pastry together and pinch or press to seal, leaving stems exposed. Garnish dumplings, as desired, with leaves moistened with egg wash to adhere. Return dumplings to parchment-lined baking sheet. Mix together egg yolk and cream. Lightly brush dumplings with egg wash and chill until firm, reserving egg wash.
• Preheat oven to 400 degrees. Brush dumplings again with egg wash, and bake until nicely browned, 25 to 35 minutes. Let cool slightly before serving.

Steps:

• Preheat oven to 375°. For syrup, place 1 cup sugar, water, 3 tablespoons butter and ¼ teaspoon cinnamon in a saucepan; bring to a boil. Boil 3 minutes; remove from heat., Mix the remaining ½ cup sugar and ¼ teaspoon cinnamon. On a lightly floured surface, roll dough to a 21x14-in. rectangle; cut into 6 squares. Place an apple on each square. Fill center of each with 4 teaspoons sugar mixture and ½ teaspoon butter. Moisten edges of crust with water; bring up corners over apples, pinching edges to seal. Place in an ungreased 13x9-in. baking dish., Pour syrup around apples. Bake until golden brown and apples are tender, about 45 minutes. Serve warm.

Steps:

• PIE CRUST.
• Mix flour and sugar in bowl.
• Pour milk, vanilla, and applesauce into the same measuring cup. Do not stir.
• Add all at once to flour.
• Stir with fork until well mixed, then form dough into three balls.
• With a rolling pin roll out one ball at a time between two 12-inch squares of waxed paper using short, brisk strokes until pastry is the desired size and thickness.
• Core apples.
• Place an apple upside down on a crust and fill empty core with brown sugar.
• Sprinkle with cinnamon to your liking.
• Gather crust around apple and place on greased baking sheet.
• You can butter the tops if you like.
• Place Prepared dumpling in oven for 1 to 1 and a half hours. Or until top is lightly browned.
• I made mine in a toaster oven so I do not know how long these would take in a conventional oven.
• Enjoy!

Steps:

• Mix the apple with the flour, sugar, cinnamon and baking powder.
• Pour the water and maple syrup into a small saucepan and heat until simmering.
• Using a teaspoon, scoop the apple mixture into three balls.
• Gently drop the balls into the simmering syrup and cover the pot with a well-fitting lid.
• Simmer the dumplings over a very low heat for fifteen minutes then serve them with the syrup.

Steps:

• Preheat oven to 400*F
• Spray a 9x13 casserole dish with oil. Set aside
• In a bowl, using a pastry blender, mix flour, salt, baking powder and butter until mixture is crumbly.
• Add milk ¼ cup at a time, mixing well with a rubber spatula to bind ingredients.
• Lightly / medium flour a work surface and place dough in the middle. Roll out dough into a 10 x 14 inch rectangle. Think cinnamon rolls.
• Grate apples and place on top of rolled out dough.
• Sprinkle apples with ½ teaspoon cinnamon and ½ cup white sugar.
• Gently roll up dough along the long end - like you would a cinnamon roll. Dough is more like a thick pie crust than a soft cinnamon roll dough. This makes it harder to roll, not to mention this bulky apple layer.
• Once dough is rolled up into a tight roll, cut like cinnamon rolls, cut in 1 ¼ inch slices, like cinnamon rolls.
• Place apple dumplings into a prepared casserole dish, filling the dish entirely. Don't overpack, allowing room for rolls to gently expand during cooking.
• In a small saucepan, bring 2 cups water, 2 cups brown sugar, ¼ cup butter and ¼ teaspoon cinnamon to a simmer.
• Pour over apple dumplings.
• Bake for 35 minutes.
• Remove and serve immediately by itself or with a scoop of vanilla ice cream.