Apple Dumplings (adapted from America’s Test Kitchen)
America’s Test Kitchen says: Use a melon baller or a metal teaspoon measure to core the apples. We like to serve the dumplings warm with vanilla ice cream and Cider Sauce (see Cider Sauce recipe below). Other sweet, moderately firm apples, such as Braeburns or Galas, can be used in this recipe.
The Cake Baker says: Use frozen puff pastry to make this dessert quick, easy, and less fuss. I prefer cranberries to raisins so I made that substitution. I had left over cinnamon sugar and butter-cranberry mixture because I didn’t cut down the recipe. But I had another use for them as you’ll see in the cider sauce below.
Prep Time: 20 minutes
Cook Time: 20 minutes
- 2 frozen puff pastry squares
- 6 tablespoons sugar
- 1 teaspoon ground cinnamon
- 3 tablespoons unsalted butter, softened
- 3 tablespoons dried cranberry raisins, chopped (can use raisins)
- 1 Granny Smith apple
- 1 egg white, lightly beaten
- Prep Apples. Adjust oven rack to middle position and heat oven to 425 degrees. Combine sugar and cinnamon in small bowl. In second bowl, combine butter, cranberry raisins, and 3 tablespoons cinnamon sugar mixture. Peel apple and halve through equator. Remove core and pack butter mixture into each apple half.
- Assemble Dumplings. On lightly floured surface, roll each dough square approximately 4 inches by 4 inches. Working one at a time, lightly brush edges of dough square with egg white and place apple, cut-side up, in center of each square. Gather dough one corner at a time on top of apple, crimping edges to seal. Using paring knife, poke a small vent hole in top of each dumpling.
- Finish Apples. Line rimmed baking sheet with parchment paper. Arrange dumplings on prepared baking sheet, brush tops with egg white, and sprinkle with 1/2 tablespoon each of the remaining cinnamon sugar. Bake until dough is golden brown and juices are bubbling, 20 to 25 minutes. Cool on baking sheet 10 minutes. Serve with Cider Sauce.
Cider Sauce (adapted from America’s Test Kitchen)
America’s Test Kitchen says: To make this sauce up to 2 days in advance, reduce the cider mixture until it measures 1½ cups, then refrigerate. When ready to serve, return mixture to simmer and whisk in butter and lemon juice after the heat is turned off.
The Cake Baker says: I left out the cup of sugar in the apple cider reduction. It was tart and slightly sweet because of the cranberries.
Servings: about 1 1/2 cups
Prep Time: 5 minutes
Cook Time: 15 minutes
- 1 cup apple cider
- 1 cup water
- 1-1 1/2 tablespoons cinnamon sugar
- about 1/2 cup butter-cranberry mixture in cinnamon sugar
- 1 tablespoon lemon or lime juice
In a small saucepan, bring to a boil cider and water plus what’s left of the cinnamon sugar. Simmer in saucepan and cook over medium-high heat until thickened and reduced to 1½ cups, about 15 minutes. Turn off the heat, whisk in the remaining butter-cranberry mixture from the apple dumplings then add the lemon or lime juice. Drizzle warm over dumplings to serve. A scoop of frozen vanilla yogurt is recommended!