Apple Dumpling Cocktail Food

APPLE DUMPLINGS

Steps:

• For the pastry dough: Mix together the flour and salt in a large bowl. Add the lard and butter and mix with your hands until crumbly. Slowly add the water and mix until the dough comes together, then coat with flour to prevent sticking. Refrigerate the dough for a minimum of 2 hours and preferably overnight.
• Preheat the oven to 375 degrees F. Roll out the dough into a 1/8-inch-thick square on a lightly floured surface, then cut the into six 7-by-7-inch squares.
• For the apple filling: Peel and core the apples. Place an apple in the center of each dough square. Put 1 piece of butter into the center of each apple. Push some brown sugar down on top of the butter until packed tight. Put a second piece of butter on top of the sugar. Sprinkle cinnamon liberally across the dough and the filled apples. Fold opposite corners of the dough up around each apple, and then turn over and mold the rest of the dough over the apples, being careful not to leave any parts of the apples exposed. Tear off any excess dough on the bottom of each apple.
• Place the apples in a 9-by-13-inch baking dish.
• For the dumpling sauce: Combine the water, granulated sugar, butter and vanilla in a small saucepan and bring to a boil over high heat.
• Ladle 1/2 cup of the dumpling sauce over each dumpling and pour the excess sauce into the baking dish. Bake until the crust is golden brown and the fruit is tender, about 35 minutes. Serve warm.

APPLE DUMPLING (COCKTAIL)

Steps:

• In a blender, combine frozen dessert, ice cubes, maple syrup, vanilla, cinnamon, nutmeg and brandy and blend until smooth.
• Pour into prepared glasses and garnish with shipped cream and a pinch of nutmeg.

APPLE DUMPLINGS

Steps:

• Preheat oven to 375F degrees.
• Peel and core apples.
• Sift together flour, baking powder, and salt.
• Cut in shortening until crumbs are size of small peas.
• Sprinkle milk over mixture, and press crumbs together lightly, working dough only enough to hold it together.
• Roll dough as for pastry, and cut into 6 squares.
• Place an apple on each square and fold pastry to surround apple.
• Place in a casserole dish.
• Combine brown sugar, water, cinnamon, and nutmeg in a saucepan.
• Cook for 5 minutes then remove from heat.
• add butter and stir.
• Pour sauce over dumplings.
• Bake for 35 to 40 minutes, brush pastry with sauce twice during baking.

CHEF JOHN'S APPLE DUMPLINGS

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Butter a baking dish.
• Combine brown sugar, 3 tablespoons butter, and water in a small pot over medium-high heat. Bring to a boil, stirring occasionally, and boil until all sugar is dissolved. Turn off heat and swirl pot gently to combine. Reserve sauce until needed.
• Stir sugar and cinnamon together in a small bowl. Core the unpeeled apples.
• Divide pie dough into 4 portions. Roll out on a lightly floured surface into 4 circles about 1/8-inch thick and 7 inches in diameter, or large enough to fully wrap an apple.
• Place apples in the center of each round of dough. Spoon about 3 teaspoons of cinnamon sugar into the apple cores; fill each hole with a teaspoon of butter.
• Wrap each apple up in pie dough, sealing the dough together at the top. Be careful not to pull and stretch it too tightly around the apple as you wrap, or it might break apart when it bakes; brush lightly with water if dough won't stick together. Even out the top and trim off any excess; shape into decorative leaves if desired.
• Place wrapped apples seam-side up into the buttered baking dish. Ladle some sauce over each to cover completely.
• Bake in the preheated oven, basting with sauce occasionally, until pastry is browned and cooked through and apples are tender, 50 to 60 minutes. Remove from the oven and baste with more sauce. Serve warm.

AMISH BOILED APPLE DUMPLINGS

Steps:

• In a medium bowl, combine the flour, 1/2 cup apple juice and cinnamon, stirring until smooth.
• Stir in diced apples.
• Pour all the apple juice into a 4-quart pot with a tight fitting lid.
• Bring to a boil over medium heat.
• Drop diced apple mixture by soup-spoonsful into the boiling juice.
• Cover and let boil 20 minutes.
• Do not remove lid during cooking.
• After 20 minutes, remove the dumplings from the pan; set aside.
• Stir the cornstarch into the remaining apple juice in the pot and cook until thickened.
• Serve the sauce over the dumplings.

APPLE DUMPLINGS

Steps:

• In the bowl of a food processor, pulse a few times to combine the flour, sugar, and salt. Add the butter and pulse until the mixture resembles coarse meal. Add 6 tablespoons water and pulse just until the mixture is moistened and holds together. Add up to 2 more tablespoons water if necessary but be careful not to make the dough too wet. Tip the dough out onto a piece of plastic wrap. Use the edges of the plastic wrap to lift and press the dough into a cohesive piece. Wrap with plastic and shape into a flat rectangle. Chill for at least 1 hour and up to 3 days.
• In a small bowl, stir together the brown sugar, cinnamon, and salt. Using a melon baller, remove a tiny bit of the root end of each apple. Use the melon baller to core each apple from the stem, leaving about ¾-inch intact at the bottom. Rub the outside of the apples with some of the brown sugar mixture. Toss the remaining brown sugar mixture with the butter and currants and stuff it evenly into the apples. Butter a large baking dish.
• On a lightly floured surface divide the dough into 6 equal rectangles. Working with one piece at a time, roll into an 8-inch square between 1/8- and ¼-inch thick. (Keep the other pieces in the fridge while you work.) Place one apple in the center, open side up. Brush the edges with the beaten egg and bring them up and over one apple, pressing the dough gently to adhere it. (If there are any thin spots or holes in the dough, seal them well to prevent the dough from slipping off during baking.) Transfer the wrapped apple to the prepared dish and transfer it to the fridge. Repeat with the remaining dough, egg wash, and apples. Heat the oven to 400 degrees. Chill the apples while the oven is heating.
• Just before baking, brush the apples all over with the egg wash and sprinkle all sides generously with sugar. Bake until the crust is deep golden brown, about 30 to 40 minutes. Insert a small knife in an inconspicuous spot to test the apple for softness and return to the oven for a few minutes more if not done yet. If crust is becoming too dark, tent lightly with foil until apples are cooked through.

DELICIOUS APPLE DUMPLINGS

Steps:

• Preheat an oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking pan.
• Heat the butter, sugar, cinnamon, and vanilla in a saucepan over medium heat until the sugar dissolves, about 5 minutes. Remove from heat; set aside. Divide the crescent roll dough into 16 triangles. Roll 1 slice of apple with the dough and arrange on the prepared pan. Pour the butter mixture over the wrapped apples, then pour the citrus-flavored soda on top.
• Bake in the preheated oven until golden brown, 40 to 45 minutes.