Baked Apple Dumpling Cooks Country Recipes

BAKED APPLE DUMPLINGS

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.

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.

BAKED APPLE DUMPLINGS

Steps:

• Place flour, salt, and sugar in the bowl of a food processor; pulse 2 or 3 times to mix. Add butter; process until mixture resembles coarse meal, about 10 seconds. With machine running, add 4 to 6 tablespoons ice water in a steady stream through feed tube; process just until mixture begins to hold together, no more than 30 seconds. Flatten dough into a disc, and wrap in plastic. Chill dough at least 1 hour.
• Combine all syrup ingredients in a medium saucepan. Cook over medium-high heat until liquid has reduced by half and has slightly thickened, about 20 minutes. Remove from heat; set syrup aside.
• Combine Armagnac and cherries in a small bowl; let sit 20 minutes. Drain cherries, reserving Armagnac; add Armagnac to reserved syrup. In another small bowl, combine cherries, flour, ground almonds, brown sugar, butter, nutmeg, mace, and cinnamon; mix filling well with a wooden spoon.
• Peel apples; remove stems and top 3/4 of core, leaving 1/4 inch intact at bottom. Rub each apple with a lemon quarter to prevent discoloration. Divide filling among four apples, filling cavities. Insert a cinnamon stick into each cavity. Wrap exposed end of cinnamon stick with a piece of heavy-duty aluminum foil. Set filled apples aside.
• Heat oven to 450 degrees. Turn out dough onto a lightly floured work surface. Roll dough to an 1/8-inch thickness, and trim to a 14-inch square. Cut 4 squares, 7 inches each, from dough. Brush entire surface of one square lightly with beaten egg white; place a filled apple in the center. Bring 2 adjacent corners of dough together at the tops, and press together to create a triangular flap. Repeat, making four flaps. Lightly brush one side of each flap with egg white, and press firmly against the apple. Repeat with remaining dough and apples. Transfer to a plate, and chill 15 minutes.
• Mix together the egg yolk and heavy cream. Brush dumplings lightly with the egg wash, and transfer dumplings to a roasting pan, spacing dumplings at least 1 inch apart.
• Bake 15 minutes. Reduce oven temperature to 375 degrees. Remove roasting pan from oven, and pour the reserved syrup over dumplings. Return pan to the oven, and bake 10 minutes more, basting twice. Continue baking dumplings until deep-golden brown, about 10 minutes more. Transfer pan to a wire rack to cool slightly. Serve dumplings with the warm syrup.

APPLE DUMPLING BAKE

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.

BAKED APPLE DUMPLINGS

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.

COUNTRY APPLE DUMPLINGS

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking dish.
• Cut each apple into 8 wedges and set aside. Separate the crescent roll dough into triangles. Roll each apple wedge in crescent roll dough starting at the smallest end. Pinch to seal and place in the baking dish.
• Melt butter in a small saucepan and stir in the sugar and cinnamon. Pour over the apple dumplings. Pour Mountain Dew™ over the dumplings.
• Bake for 35 to 45 minutes in the preheated oven, or until golden brown.

GRANDMA'S APPLE DUMPLINGS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Wrap each apple piece in one crescent roll. Place seam side down in an 8x8 baking dish and sprinkle with cinnamon.
• In medium saucepan, combine butter, sugar, and orange juice; bring to a boil. Remove from heat and stir in vanilla. Pour over rolls.
• Bake for 30 minutes, or until pastry is golden and apples are tender. Spoon sauce over rolls when serving.

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.

BAKED APPLE DUMPLINGS

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.

BAKED APPLE PIE DUMPLINGS RECIPE BY TASTY

Steps:

• Peel apples completely, removing all skin and stems. Halve apples across the middle creating both a top and bottom piece. Using a melon baller remove the core, being careful not to go completely through the bottom. Once the core is removed, continue using the melon baller to carve out the interior of the apple, keeping the small pieces of apple seperate.
• In a small bowl, combine the carved out apple pieces with the white sugar, cinnamon, cornstarch, and softened butter. Mix until apple pieces are evenly coated.
• Lay puff pastry out on a lightly floured surface. With a rolling pin, spread pastry out to make a sheet measuring roughly 9x14 inches (23x36cm). Using the round top of a sauce pan (ideally 6-7 inches (15-17 cm) in diameter), cut 2 circles of pastry out of each sheet and set them aside.
• Preheat oven to 400˚F (200˚C).
• Spoon filling into the hollowed-out core of the apples and place each filled apple in the middle of a round piece of pastry.
• Apply a light wash of egg white to the rim of the pastry and fold toward the center over the apple, crimping the pastry as the edges meet. Continue until all the edges have been brought together. Use your hands to keep shape of the dumpling.
• Once shaped, brush more egg white over the top of each dumpling. Lastly, using a small pairing knife, cut a small vent into the top of each dumpling.
• Bake for 18-22 minutes in a preheated oven, or until pastry is golden brown and filling is bubbling.
• Cider Sauce: While dumplings are baking combine water, apple cider, sugar, and cinnamon in a saucepan and bring it to a boil. Boil for 15 minutes allowing sauce to reduce and become thick.
• Before serving, remove from heat and whisk in the 2 tablespoons of butter and lemon juice.
• Serve by pouring sauce over dumplings while still hot.
• Enjoy!