Hereford Apple Dumplings Recipes

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HEREFORD APPLE DUMPLINGS



Hereford Apple Dumplings image

Posted for Zaar World Tour. This is a different apple dumpling recipe because it contains not only orange rind, but also some marmalade and sultanas to give an unusual twist to an old favourite. Recipe is adapted from "Favourite English recipes- Traditional fare from around the Counties'. Please note that these are made with the apples peeled and cored, but NOT sliced, since the filling is pushed in to the core space. They make a very stylish individual winter evening dessert...I make my pastry with my inherited Mean Chef recipe#26205 Mean's Classic Pie Crust and it is melt in your mouth georgous with this! ZWT REGION: England.

Provided by kiwidutch

Categories     Dessert

Time 50m

Yield 4 serving(s)

Number Of Ingredients 10

12 ounces prepared shortcrust pastry (340g)
4 teaspoons sugar
4 cooking apples, peeled, cored
2 ounces sultanas (60 g)
1/2 finely grated an orange, rind of
1 tablespoon marmalade
1/4 ounce butter, softened (28 g or 2 tablespoons)
milk (for glazing)
sugar (for glazing)
marmalade (for serving)

Steps:

  • Heat oven to 400 F (200 C)(gas mark 6).
  • Divide the pastry into 4 and then roll each piece out into a circle big enough to fully enclose one apple.
  • Take each pastry circle and sprinkle with a teaspoon of sugar and place an apple in the middle. mix together sultanas, orange rind, marmalade and butter and then divide this mixture between the apples, filling up each core hole.
  • Fold the pastry around each apple and seal firmly with a little water.
  • Place them, upside-down, onto a greased baking sheet and decorate the tops with leftover pastry bits cut into leaf shapes.
  • Brush with milk and sprinkle a little sugar to glaze.
  • Bake for 10 minutes and then turn down the oven temperature to 350 F (180 C) (gas mark 4) for a further 30 minutes or until the dumplings are golden brown.
  • Serve with a little of the additional marmalade that has been warmed to make a sauce or with custard or cream.

Nutrition Facts : Calories 554.7, Fat 27.9, SaturatedFat 7.5, Cholesterol 3.8, Sodium 426.1, Carbohydrate 73.8, Fiber 6.8, Sugar 30.1, Protein 5.7

APPLE DUMPLINGS



Apple Dumplings image

Provided by Ree Drummond : Food Network

Categories     dessert

Time 55m

Yield 4 to 6 servings

Number Of Ingredients 7

2 sticks (1 cup) salted butter, plus more for greasing the pan
2 Granny Smith apples
Two 8-ounce cans refrigerated crescent roll dough
1 1/2 cups sugar
1 teaspoon vanilla extract
8 ounces citrus-flavored soda, such as Mountain Dew (two-thirds of a 12-ounce can)
Cinnamon, for sprinkling

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



Apple Dumplings image

Provided by Trisha Yearwood

Categories     dessert

Time 55m

Yield 8 servings

Number Of Ingredients 7

2 Granny Smith apples
1 lemon
1 cup sugar
1/2 cup (1 stick) butter
1/4 teaspoon vanilla extract
8 canned buttermilk biscuits
4 teaspoons ground cinnamon

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.

OLD-FASHIONED APPLE DUMPLINGS



Old-Fashioned Apple Dumplings image

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

1 recipe pastry for double-crust pie
6 large Granny Smith apples, peeled and cored
½ cup butter
¾ cup brown sugar
1 teaspoon ground cinnamon
½ teaspoon ground nutmeg
3 cups water
2 cups white sugar
1 teaspoon vanilla extract

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

EASY APPLE DUMPLINGS



Easy Apple Dumplings image

My mother often prepared this special treat for us, ready to take out of the oven just as we came home from school. I can remember their magnificent aroma as I opened the front door so vividly. -Marjorie Thompson, West Sacramento, California

Provided by Taste of Home

Categories     Desserts

Time 1h15m

Yield 6 servings.

Number Of Ingredients 6

1-1/2 cups sugar, divided
2 cups water
4 tablespoons butter, divided
1/2 teaspoon ground cinnamon, divided
Pastry for double-crust pie
6 small to medium apples, peeled and cored

Steps:

  • Preheat oven to 375°. For syrup, place 1 cup sugar, water, 3 tablespoons butter and ¼ teaspoon cinnamon in a saucepan; bring to a boil. Boil 3 minutes; remove from heat., Mix the remaining ½ cup sugar and ¼ teaspoon cinnamon. On a lightly floured surface, roll dough to a 21x14-in. rectangle; cut into 6 squares. Place an apple on each square. Fill center of each with 4 teaspoons sugar mixture and ½ teaspoon butter. Moisten edges of crust with water; bring up corners over apples, pinching edges to seal. Place in an ungreased 13x9-in. baking dish., Pour syrup around apples. Bake until golden brown and apples are tender, about 45 minutes. Serve warm.

Nutrition Facts : Calories 773 calories, Fat 39g fat (24g saturated fat), Cholesterol 101mg cholesterol, Sodium 475mg sodium, Carbohydrate 104g carbohydrate (62g sugars, Fiber 4g fiber), Protein 6g protein.

COUNTRY APPLE DUMPLINGS



Country Apple Dumplings image

Oh my Goodness!! Who knew that fresh apples, crescent roll dough, and citrus soda could make such a wonderful treat!

Provided by docswife

Categories     Desserts     Fruit Dessert Recipes     Apple Dessert Recipes

Time 1h5m

Yield 16

Number Of Ingredients 6

2 large Granny Smith apples, peeled and cored
2 (10 ounce) cans refrigerated crescent roll dough
1 cup butter
1 ½ cups white sugar
1 teaspoon ground cinnamon
1 (12 fluid ounce) can or bottle Mountain Dew ™

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.

Nutrition Facts : Calories 333.1 calories, Carbohydrate 38.5 g, Cholesterol 30.5 mg, Fat 19 g, Fiber 0.6 g, Protein 2.7 g, SaturatedFat 9.2 g, Sodium 360.4 mg, Sugar 26.6 g

APPLE DUMPLINGS



Apple Dumplings image

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

3 3/4 cups unbleached all-purpose flour, plus more for work surface
1 1/2 teaspoons kosher salt
5 teaspoons granulated sugar
3 sticks cold unsalted butter, cut into cubes
3/4 cup ice water
6 firm, tart apples (such as Rome) with stems (8 ounces each)
1/4 cup light- or dark-brown sugar
1 teaspoon ground cinnamon
4 tablespoons unsalted butter, room temperature
6 tablespoons raisins
Zest of 1 lemon, cut into very thin strips
1 large egg yolk
1 tablespoon heavy cream

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.

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