APPLE DUMPLINGS
Make and share this Apple Dumplings recipe from Food.com.
Provided by Birgit 2
Categories Dessert
Time 1h
Yield 6 serving(s)
Number Of Ingredients 11
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.
BAKED APPLE DUMPLINGS
Deliciously simple apple dumplings. This recipe uses a food processor to make dough, it can also be made by hand. If using whole apples stuff them with brown sugar mixture. Place on rolled out dough and cut into equal sized squares. Wrap them by pulling corners up onto top in criss-cross pattern, then seal each corner of dough with egg white. Bake for same amount of time, or until apples are tender.
Provided by Christine
Categories Desserts Fruit Dessert Recipes Apple Dessert Recipes
Time 2h5m
Yield 10
Number Of Ingredients 10
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Grease a 9x13 inch baking dish.
- To Make Dough: Combine flour and salt in food processor, then add 3/4 cup of butter and process until blended. Add water 1 tablespoon at a time pulsing only until dough forms a ball. Wrap the dough in plastic wrap and chill for 30 minutes, or up to 1 day if time allows.
- To Make Filling: In a large bowl, cream together remaining 1/4 cup butter and brown sugar. Stir in chopped apples.
- Roll out dough into a rectangle approximately 12x18 inches in size. Spread filling onto dough, then roll dough up starting at longest side. Cut into 2 inch pieces and place each dumpling into baking dish. Brush top of dough with egg white and sprinkle with sugar.
- Bake in preheated oven for 30 to 40 minutes, or until dough is brown. Let set for 15 minutes.
Nutrition Facts : Calories 377.7 calories, Carbohydrate 50 g, Cholesterol 48.8 mg, Fat 18.9 g, Fiber 3.2 g, Protein 4 g, SaturatedFat 11.7 g, Sodium 60.4 mg, Sugar 22.7 g
APPLE DUMPLINGS
Provided by Ree Drummond : Food Network
Categories dessert
Time 55m
Yield 4 to 6 servings
Number Of Ingredients 7
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.
BAKED APPLE DUMPLINGS
An old New England comfort food. From the US Regional Cookbook, Chicago Culinary Arts Institute, 1947.
Provided by Molly53
Categories Dessert
Time 55m
Yield 6-8 serving(s)
Number Of Ingredients 16
Steps:
- Sift flour, baking powder and salt together.
- Add shortening and mix lightly with a fork.
- Combine beaten egg yolk and milk.
- Add to flour mixture.
- Place dough on a floured board and roll out to about 1/4 inch thick.
- Cut into 6 inch squares.
- place an apple in the center of each square.
- Fill center of apple with sugar, sprinkle with cinnamon and add a small piece of butter Pinch edges of dough together on top.
- Place in a well greased pan.
- Sprinkle with lemon juice.
- Bake in a preheated 450 oven for ten minutes.
- Combine the last five ingredients in a saucepan and bring to a boil; cook for five minutes When dumplings have baked for ten minutes, pour syrup over them and reduce heat to 350 Bake 25 more minutes, basting occasionally with syrup.
- Serve with ice cream, whipped cream, or cream if desired.
Nutrition Facts : Calories 625.4, Fat 16.6, SaturatedFat 5.1, Cholesterol 34.6, Sodium 283.4, Carbohydrate 118, Fiber 5.5, Sugar 72.5, Protein 5.7
OLD-FASHIONED APPLE DUMPLINGS
These are the ones my grandmother used to make: warm, flaky, apple-y sweet and drizzled with a sauce that bakes right with them. These are not difficult to make, just a little time-consuming. Serve warm with whipped cream or ice cream.
Provided by MICKI WOOD
Categories Desserts Fruit Dessert Recipes Apple Dessert Recipes
Time 1h30m
Yield 6
Number Of Ingredients 9
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.
Nutrition Facts : Calories 899 calories, Carbohydrate 147.8 g, Cholesterol 40.7 mg, Fat 35.4 g, Fiber 6.5 g, Protein 4.5 g, SaturatedFat 14.7 g, Sodium 434.2 mg, Sugar 115.4 g
APPLE DUMPLINGS
A traditional Pennsylvania Dutch dessert, these apple pastries are spiced with cinnamon and studded with raisins. Martha made this recipe on episode 708 of Martha Bakes.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Vegetarian Recipes
Number Of Ingredients 13
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.
BAKED APPLE DUMPLINGS
These versatile dumplings can be made with peaches or mixed berries in place of apples, and drizzled with hot caramel sauce instead of icing. Add vanilla custard or ice cream, and it's the perfect dessert.-Evangeline Bradford, Erlanger, Kentucky
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 1-1/2 dozen.
Number Of Ingredients 16
Steps:
- In a small bowl, combine the sugar, bread crumbs, cinnamon and nutmeg. On a lightly floured surface, roll pastry into two 12-in. squares. Cut each sheet into nine 4-in. squares., Brush squares with egg. Place 1 teaspoon sugar mixture in the center of a square; top with 2 tablespoons chopped apple and 1 teaspoon sugar mixture. Gently bring up corners of pastry to center; pinch edges to seal. Repeat with remaining pastry, crumb mixture and apples. Place on greased baking sheets., In a small bowl, combine the streusel ingredients. Brush remaining egg over dumplings; press streusel over tops., Bake at 400° for 14-18 minutes or until golden brown. Place pans on wire racks. Combine icing ingredients; drizzle over dumplings.
Nutrition Facts : Calories 252 calories, Fat 11g fat (3g saturated fat), Cholesterol 16mg cholesterol, Sodium 116mg sodium, Carbohydrate 37g carbohydrate (17g sugars, Fiber 3g fiber), Protein 3g protein.
BAKED APPLE DUMPLINGS
These apple dumplings are fabulous! As soon as it starts getting cool outside, these go in the oven. They look like they're hard to make, but the effort is totally worth it. This is one of my favorite recipes.
Provided by P A
Categories Fruit Desserts
Time 1h25m
Number Of Ingredients 14
Steps:
- 1. Combine the flour, sugar, salt, and butter in a mixing bowl. Use a pastry blender to cut in the butter until it resembles coarse crumbs. Add the cold water and then mix the dough with your hands.
- 2. Turn the dough out onto a floured surface and pack it into a ball. Knead it once or twice. Then dust it with flour and divide it into 5 pieces (one for each apple). Flatten each piece into a 1/2 inch disk, wrap the disks individually in plastic wrap, and chill them for about 1 hour.
- 3. While the dough chills, core and peel the apples, leaving the lower third unpeeled so the fruit will hold together when cooked. Set the apples aside. Then butter a large, shallow baking dish and heat the oven to 400 degrees.
- 4. Working with one piece of dough at a time (while keeping the others chilled), roll the pastry into an 8 inch circle on a lightly floured surface, dusting your pin, if necessary, to keep it from sticking. Place an apple in the center of the circle. Fill one core loosely with raisins (I also add a little brown sugar) and press a teaspoon size dab of butter into the top.
- 5. Cut triangular wedges about 2 inches long out of the pastry at the 12,3,6,and 9 o'clock positions. Reserve these scraps to make pastry leaves later.
- 6. Using a pastry brush, lightly moisten all the dough edges with water. Fold one panel of the pastry up over the apple, followed by the adjacent panel, pressing them together to seal the seams. Fold up the remaining panels in this fashion as well.
- 7. Pinch the pastry together at the top of the apple to enclose the entire fruit, making sure the dough is well sealed and shaping the best stem you can manage. Cut leaves from the remaining pastry scraps. Brush the underside with water and gently press them onto the pastry-covered apple. Arrange the dumplings in the buttered baking dish, spaced evenly apart.
- 8. Bake the dumplings on the center oven rack for 15 minutes while you prepare the sauce.
- 9. Combine the remaining butter (there should be about 2 tablespoons), cider, water, sugar, cinnamon, and nutmeg in a medium-size saucepan. Bring the mixture to a boil. Reduce the heat and simmer the sauce for 5 minutes, stirring occasionally. Remove the pan from heat.
- 10. after 15 minutes of baking time, reduce the oven to 375 degrees. Remove the dumplings from the oven and baste each one with some of the sauce. Pour the rest of the sauce into the pan and continue baking the dumplings for about 30 minutes, basting every 15 minutes. When the apples are tender (check with a toothpick), transfer the pan to a cooling rack. ENJOY!!! Serves 5
APPLE DUMPLINGS
You can't go wrong with a classic Betty Crocker recipe, and this one is no exception. This timeless dessert is the epitome of fall-homemade flaky pastry is wrapped around a hot and bubbly apple and a warm brown sugar glaze is poured on top for an extra sweet finish. While these dumplings are sublime on their own, we wouldn't be opposed to eating these crispy apple treats with a scoop of vanilla ice cream!
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 1h5m
Yield 6
Number Of Ingredients 9
Steps:
- Heat the oven to 425°F. In a large bowl, mix the flour and salt. Cut in the butter, using a pastry blender or fork, until particles are the size of small peas. Sprinkle with the cold water, 1 tablespoon at a time, mixing well with fork until all flour is moistened. Gather the dough together, and press it into a 6x4-inch rectangle.
- Lightly sprinkle flour over a cutting board or countertop. Cut off 1/3 of the dough with a knife; set aside. On the floured surface, place 2/3 of the dough. Flatten dough evenly, using hands or a rolling pin, into a 14-inch square; cut into 4 squares. Flatten the remaining 1/3 of the dough into a 14x7-inch rectangle; cut into 2 squares. You will have 6 squares of dough.
- Remove the stem end from each apple. Place the apple on a cutting board. Using a paring knife, cut around the core by pushing the knife straight down to the bottom of the apple and pull up. Move the knife and make the next cut. Repeat until you have cut around the apple core. Push the core from the apple. (Or remove the cores with an apple corer.) Peel the apples with a paring knife.
- Place 1 apple on the center of each square of dough. In a small bowl, mix the raisins and nuts. Fill the center of each apple with raisin mixture. Moisten the corners of each square with small amount of water; bring 2 opposite corners of dough up over apple and press corners together. Fold in sides of remaining corners; bring corners up over apple and press together. Place dumplings in a 13x9-inch (3-quart) glass baking dish.
- In a 2-quart saucepan, heat the brown sugar and 1 1/3 cups water to boiling over high heat, stirring frequently. Carefully pour the sugar syrup around the dumplings.
- Bake about 40 minutes, spooning syrup over apples 2 or 3 times, until crust is browned and apples are tender when pierced with a fork.
- Serve warm or cooled with syrup from pan.
Nutrition Facts : Calories 830, Carbohydrate 141 g, Cholesterol 65 mg, Fat 5, Fiber 3 g, Protein 6 g, SaturatedFat 16 g, ServingSize 1 Serving, Sodium 600 mg, Sugar 104 g, TransFat 1 g
APPLE DUMPLING BAKE
I received this recipe for baked apple dumplings with Mountain Dew from a friend of mine, then tweaked it to suit my family's tastes. The soda is definitely the secret ingredient in this rich apple dessert. -Chris Shields, Monrovia, Indiana
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 8 servings
Number Of Ingredients 7
Steps:
- Preheat oven to 350°. Peel, core and cut each apple into 8 wedges. Unroll both tubes of crescent dough; separate each into 8 triangles. Wrap a triangle around each wedge. Place in a greased 13x9-in. baking dish., In a bowl, mix sugar, butter and cinnamon until blended; sprinkle over dumplings. Slowly pour soda around the rolls (do not stir)., Bake, uncovered, until golden brown and apples are tender, 35-40 minutes. Serve warm with ice cream.
Nutrition Facts : Calories 414 calories, Fat 20g fat (9g saturated fat), Cholesterol 20mg cholesterol, Sodium 510mg sodium, Carbohydrate 55g carbohydrate (35g sugars, Fiber 1g fiber), Protein 4g protein.
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BAKED APPLE DUMPLINGS - KING ARTHUR BAKING
From kingarthurbaking.com
4.7/5 (18)Total Time 1 hr 35 minsServings 8Calories 449 per serving
- To make the dough: In a medium-sized bowl, whisk together the flour, baking powder, salt and sugar (or whisk the sugar into the self-rising flour)., Cut in the butter until the mixture is crumbly, using your fingers, a pastry fork or blender, or a mixer, leaving some pea-sized pieces., Sprinkle in the smaller amount of milk, and stir.
- Add a bit more milk as needed, just until the dough comes together., Divide the dough in half, wrap each half in plastic, and put it in the freezer to chill., To prepare the apples: Wash, peel and core the apples, saving the peels., Slice the apples in half around the equator.
- Sprinkle the 8 apple halves with 1 tablespoon lemon juice (to keep them from browning), then set them aside., To make the syrup: Combine the brown sugar, water, and apple peels in a medium-sized saucepan, bring to a boil over medium heat, and simmer for 10 minutes., Combine the sugar, cinnamon and nutmeg in a small bowl., Preheat the oven to 375°F.
- Lightly grease a 9" x 13" pan., To assemble the dumplings: Remove half the dough from the freezer and turn it out onto a well-floured surface.
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