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Apple Dumplings Recipe

Hey, I’m John Connell.

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Today, I’m. We’re making apple dumplings.

So let’s get started.

Why You’ll Love This

If you want, add any spices that you enjoy, you can let me know in the comments what you love.

You’ll want eight medium-sized apples for this recipe, and use your favorite apple.

There’s so many delicious varieties.

Just make sure it’s not one of the ones that fall apart in baking.

I might be using honey crisp today, which is Brian’s all-time favorite apple.

I am using honey crisp today.

It is so convenient.

All you have to do is lift it up and you can flip things around and it just avoids every single mess.

This looks gorgeous already, but we can use our scraps for some beautiful accents.

You’ll see how these make everything amazingly better.

It’s like an individual perfect little apple pie.

I hope you get a chance to make this recipe

Ingredients

For the Cinnamon Sugar Filling:

one half of a cup of granulated sugar
two teaspoons of cinnamon

For the Apples:

eight medium-sized apples

For the Pastry Dough:

2 rounds of pastry dough

For the Dumplings:

a dot or about a teaspoon of butter

For the Egg Wash (optional):

one egg
a drop of water

Alternatively for Egg Wash:

milk or cream

For the Brown Sugar Sauce:

three tablespoons of butter
one and a quarter cups of packed brown sugar
one and a quarter cups of water

Instructions

First off, set that oven to 350
add one half of a cup of granulated sugar into a smallish bowl, and we’re gonna mix this with two teaspoons of cinnamon for a delicious cinnamon sugar filling.
We’re just gonna mix this up really quickly, and then set it aside.
Now, it’s time to peel and core those apples.
Cut the bottom of your apples off, stay lay flat.
Set your apples aside.
Now, we’re gonna pull out our pastry dough.
Right now, we’re gonna roll this out on a floured surface and divide it up.
I’m gonna divide this into four equal pieces.
Now, these will get shaped into squares.
This pastry dough is getting rolled out to a bit less than a quarter of an inch thick and you’ll want a seven inch square for most of your apples.
So right now, I’m gonna use a crimped cutter and just square this pastry dough off.
once your pastry’s rolled out, get one of those apples.
Place it right in the middle.
Fill almost to the top with cinnamon sugar.
You’re gonna cap it off with a dot or about a teaspoon of butter.
Now, we’re gonna fold this up to the edge like that.
It wet my fingers just for a little bit of gluing so this doesn’t fall apart in the oven.
Cover that up.
Another dot of water, press.
Dot of water and press.
I re-rolled the scraps that I had leftover and then we’re just gonna cut out some cute little leaves for the top.
And now I’m just going to attach them to the top with an egg wash.
It makes up an egg wash of just one egg, like a drop of water, it makes mix mix.
We’re gonna sprinkle with the remaining cinnamon sugar.
The rest can just go into the pan.
To make our sauce, we’re combining three tablespoons of butter, one and a quarter cups of packed brown sugar, as well as one and a quarter cups of water in a small pot.
We’re gonna place this over a medium low heat and then once it’s all melted, we’re gonna pour it.
pour one cup into each of your pans, into the oven 350 for about an hour or until the pastry is golden brown and the apples are tender.

Cooking Tips

If you want, add any spices that you enjoy, you can let me know in the comments what you love.

Get those kitchen helpers out.

use your favorite apple.

Just make sure it’s not one of the ones that fall apart in baking.

You can use a knife carefully.

I’m gonna do that along with a small-run cookie cutter.

Mine has been resting on the counter for just a little bit because if it’s too cold, it’s impossible to roll.

Always keep your pie dough moving if it stays on your mat for too long or your counter, bad things happen.

This is why it’s convenient to use a pastry mat.

Gravity will move it around for you if things get close to stuck.

You could also brush these with milk or cream if you don’t wanna use the egg.

This isn’t to go into the fridge to hang out while we do that just so the pastry keeps its shape.

Use a skewer to test the apples if you’re not sure.