Apple Dumplings Recipe 455 Food

APPLE DUMPLINGS

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.

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.

OLD-FASHIONED APPLE DUMPLINGS

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.

APPLE DUMPLINGS

Steps:

• Preheat the oven to 375 degrees F. Peel, core and slice the apples vertically into 8 slices each. Squeeze the lemon into a bowl of water and add the apple slices to keep from turning brown. In a medium saucepan, mix 1 cup water, 3/4 cup of the sugar, the butter and vanilla. Bring the sugar mixture to a boil over medium heat. Separate each biscuit into 2 layers. Wrap a biscuit layer around a slice of apple, stretching the biscuit slightly to overlap, and seal on the bottom. Place the wrapped slices, sealed-side down, in a 9- by 12- by 2-inch casserole dish. Pour the hot sugar mixture over the apple slices. Mix the remaining 1/4 cup sugar with the cinnamon and sprinkle the mixture over the tops of the wrapped apples. Bake until golden brown, 35 minutes.

APPLE DUMPLINGS

Steps:

• Make your pie crust as you normally do and divide evenly for the amount of apples you have (6 for 6 apples, 8 for 8 apples etc.).
• mix the dry ingredients.
• Roll out pastry (the size of a small egg) into a circle big enough to"cover" the whole apple.
• Place an apple in center of each circle of dough and fill hole where core was with a pat of butter, some of the dry mix and top with another pat of butter.
• "fold"dough up and encase apple with dough sealing at the top.
• They will look like a"purse" sort of.
• Bake 350F degrees until dough is golden brown and apple is tender.

APPLE DUMPLINGS

Steps:

• Preheat oven to 400 degrees F.
• Lightly grease a cake pan.
• Prepare dumpling pastry. Roll the pastry into a rectangle, 10 by 8 inches. Cut into 4 (4-inch squares) with pastry cutter or knife. Place apple on each square. Spoon 1 tablespoon brown sugar and 1 teaspoon cinnamon into the center of each apple. Moisten corners, pinching edges of pastry to seal. Brush with slightly beaten egg and sprinkle with additional sugar. Bake 30 minutes or until crust is golden and apples are tender.

NO-KNEAD APPLE DUMPLINGS

Steps:

• Peel and slice apples into 16 slices.
• Roll 1 apple slice into each crescent roll and place into 13x9-inch baking dish.
• Melt butter, sugar and vanilla in a sauce pan (do not caramelize)!
• Just enough heat to melt the sugar.
• Pour over rolls, sprinkle with cinnamon; then pour Mountain Dew over the top of rolls.
• Bake for 30 minutes at 350°F.
• Then cover with foil and bake another 10 minutes.
• Serve warm and enjoy!

APPLE DUMPLINGS

Steps:

• Preheat oven to 375°F.
• Grease a 12x9 glass baking dish.
• Combine sauce ingredients in a saucepan. Heat to a boil. Broil 1 minute. Remove from heat and set aside.
• Combine brown sugar, cinnamon and butter.
• Peel and core apples. Cut each in half crosswise, so both halves still have a tubular hole where the core was.
• Stuff each apple half with the brown sugar mixture.
• Unroll pie crusts and cut each into 4 quarters.
• Gently wrap each apple half with a piece of crust so that apples are completely enclosed. Pinch all edges to seal.
• Place seam side down in prepared baking dish.
• Pour sauce over apples.
• Bake, uncovered, 45 to 55 minutes or until crust is browned.
• Serve apples drizzled with syrup from pan.
• Traditionally served with cinnamon ice cream.

EASY APPLE DUMPLINGS

Steps:

• Preheat your oven to 350°F.
• Spray a 9×13 pan with non-stick spray.
• Slice the cored and peeled apples into eight wedges.
• Open one of the cans of crescent rolls and carefully unroll it. Separate the 8 triangles from each other.
• Place one apple slice on the wide end of the triangle, then roll up like a crescent roll (the package has an illustration on the back if you're not sure what that should look like). Tuck the ends around the apple slice to completely enclose it. Place in the baking pan and repeat with the seven remaining triangles from the first can, then repeat again with the second can of crescent rolls.
• Place the butter in a large microwave safe measuring cup and microwave until melted, about a minute.
• Stir in the sugar, vanilla, and cinnamon, then spread evenly over the dumplings in the pan.
• Pour the Mountain Dew around the edges of the pan.
• Bake at 350F for 35-40 minutes, or until the crescent rolls are golden brown on top.

APPLE DUMPLINGS

Steps:

• PATE SUCREE: Pulse flour, sugar and salt in a food processor to combine. Add butter, and process until mixture resembles coarse meal, about 10 seconds.
• Lightly beat egg yolks with water in a small bowl. With machine running, add yolk mixture to the flour mixture, and process until dough just holds together (no longer than 20 second). Divide dough into 2 disks, and wrap in plastic, and refrigerate for 2 hours (or up to 2 days).
• Divide both disks of pâte into 3 portions. On a lightly floured work surface, roll each disk into a 1/8-inch-thick round. Combine sugar and cinnamon. Sprinkle 1 teaspoons of the mixture over each of dough rounds.
• Combine 2 tablespoons cinnamon-sugar mixture, the jam, walnuts, brown sugar and lemon juice in a small bowl.
• Peel and core apples, creating a cavity about 1-inch wide. Place each apple in the center of a dough round, spoon 1 1/2 tablespoons jam mixture into each apple. Starting on one side, press dough against apple. Gather the dough at the top and trim any excess, leaving just enough to pinch closed. Place apples on a parchment lined baking sheet.
• Refrigerate until firm, 45-60 minutes.
• Preheat oven to 350°F.
• Lightly beat egg with water. Brush apples with egg wash. Sprinkle with cinnamon-sugar mixture to taste. Bake until golden brown, 45-55 minutes.
• Serve warm or at room temperature, with whipped cream.

APPLE DUMPLINGS

Steps:

• For Pastry;Mix flour and salt, and cut shortening into flour until crumbly.
• Stir in water until completely moistened.
• Then from into 3 balls.
• Flatten each ball on lightly floured surface and roll to 1/8-inch thick.
• Cut each piece into four equal parts, making 12 pieces total.
• Apple filling; Mix cinnamon and sugar.
• on each pastry (12 total), place 1/2 cup chopped apples and 1 tablespoon cinnamon and sugar mixture.
• Bring edges of dough to center, and pinch edges together, Place all 12 dumplings in a 9x13-inch baking dish, Pinched side down.
• Cinnamon Sauce; Bring sauce ingredients to a boil and pour generously over dumplings.
• Bake at 400 degrees for 15 minutes, Then Reduce Heat to 350 degrees for an additional 40 minutes.

APPLE DUMPLING PUDDLE PUDDING

Steps:

• Heat oven to 180C/160C fan/gas 4. Melt the butter, sugar and golden syrup in a pan with 100ml water. Bring to a simmer, add the apples and cook for 10-15 mins until they're starting to soften - it will be quite saucy. Add a generous pinch of salt, taste and check the balance, adding more if you like. If your pan isn't ovenproof, pour into a baking dish about 20 x 30cm, or two smaller ones.
• Tip the flour into a bowl. Mix with the baking powder, sugar, cinnamon and a pinch of salt. Rub the butter into the mixture with your fingertips until it resembles damp sand. Add the milk, stir with a cutlery knife until it starts to clump together, then use your hands to bring the dough together, picking up any flaky bits. Don't overwork it or your dumplings will be heavy. Divide into 12 golf ball-sized pieces and roll into dumplings. Arrange over the apples, leaving little gaps here and there. Sprinkle with a little extra sugar (brown or caster) and bake for 25 mins until the dumplings are puffed up and golden. Let rest for a few mins and serve with plenty of cold cream.

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.

QUICK APPLE DUMPLINGS

Steps:

• Grease an 8 inch square baking dish. Separate the crescent roll dough. Place the apple quarters on the separated dough pieces and sprinkle with the cinnamon .Wrap each piece of dough around the apple quarters. Place in pan. Combine the juice, sugars, and butter in saucepan. bring to boil. Remove from the heat and add the vanilla. Pour over the dumplings. Sprinkle with pecans. Bake at 350 degrees for 30 minutes or until the crust is golden brown. Serve at once.