How To Make Apple Dumplings Recipes

MOM'S EASY APPLE DUMPLINGS

Steps:

• roll out pie crust. cut into 4 even sections.
• peel, core, and quarter apples.
• place 1 whole apple into 1 section of dough. fill with 1 teaspoons sugar, 1 teaspoons cinnamon, a pinch of nutmeg, and 1 pat of butter. bring up sides of dough to enclose apple. place in greased baking dish.
• repeat with rest of apples.
• bake at 350F for 20 minutes or until apples are soft.

EASY APPLE DUMPLINGS

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.

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.

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 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.

EASY APPLE DUMPLINGS

Steps:

• Core applies. Pare or leave skins on.
• Roll out each biscuit thinly using a rolling pin. (be sure to dust with flour).
• Place an apple in the center of each biscuit.
• Fill centers with a mixture of sugar and cinnamon. (1/3 cup sugar and 1/4 tsp cinnamon).
• Dot each apple with 2 teaspoons of margarine/butter.
• Wrap up with apple in biscuit and seal with fingers.
• Boil 2/3 cup sugar and water with 2 tablespoons of margarine/butter for 3 minutes.
• Pour syrup around apples in flat casserole dish.
• Bake at 425 degrees for 45-50 minutes.
• *Best served hot and even better with a scoop of vanilla ice cream!

GRANDMA'S APPLE DUMPLINGS

Steps:

• Combine all sauce ingredients in a medium saucepan. Bring to a full rolling boil, stirring occasionally. Set aside. , For dumplings, combine flour, baking powder and salt in a large bowl. Using a fork or pastry blender, cut in shortening until mixture resembles coarse crumbs. Sprinkle in milk, mixing lightly with a fork until a soft dough forms. Shape into a ball. , On a lightly floured surface, roll dough to an 18x12-in. rectangle. Cut into six squares. Place an apple in the center of each square; dot with butter. Bring corners of pastry up to top of apple; press edges to seal. , Place in an ungreased 13x9-in. baking dish. Pour sauce into pan around dumplings. Brush dumplings with egg white and sprinkle with sugar. , Bake at 375° for 50 minutes or until light golden brown and apples are tender. Serve warm with cream if desired.

APPLE DUMPLINGS I

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Butter a 7x11 inch baking pan. Separate biscuit dough into 8 pieces. Flatten each piece of dough into a circle. Wrap one biscuit around each apple half and place, seam side down, in pan.
• In small bowl, combine sugar, water, melted butter and vanilla. Pour mixture over dumplings in pan. Sprinkle cinnamon on top. Bake 35 to 40 minutes, until golden. Serve hot.

MOM'S APPLE DUMPLINGS

Steps:

• For syrup, in a small saucepan, bring the water, sugar, cinnamon and nutmeg to a boil, stirring occasionally. Remove from the heat; add butter and food coloring if desired. Stir until butter is melted; set aside. , For dumplings, in a small bowl, combine the flour, baking powder and salt; cut in shortening until crumbly. Gradually add milk, tossing with a fork until dough forms a ball. , On a lightly floured surface, roll dough into an 18x12-in. rectangle. Cut into six squares. Place an apple in the center of each square. , Combine 2 teaspoons sugar, cinnamon and nutmeg; sprinkle over apples. Dot with butter. Bring up corners of pastry to center; pinch edges to seal. , Place in a greased 11x7-in. baking dish. Pour syrup over dumplings; sprinkle with remaining sugar. , Bake at 375° for 35 minutes or until pastry is golden brown and apples are tender. Serve warm with cream.

APPLE DUMPLINGS RECIPE BY TASTY

Steps:

• Preheat oven to 375ºF.
• In a medium pan, melt the butter. Add the brown sugar, cinnamon, ginger, and salt, and stir until the sugar has melted completely and formed a sauce. Add the apples and toss until the apples are fully coated in the sauce. Remove pan from heat.
• On a floured surface, roll out the puff pastry until it has doubled in size. Cut 4-inch squares.
• Whisk egg with 1 tablespoon of water to form an egg wash.
• Fill each square with 1½ tablespoons of apples. (Reserve extra syrup from apples.) Brush the edges of the squares with egg wash. Fold each corner of pastry over the apples until the apples are completely enclosed in the dumpling. Brush entire dumpling with egg wash.
• Bake for 18-20 minutes, until golden brown. Dust with powdered sugar and drizzle with reserved syrup.
• Enjoy!

APPLE DUMPLINGS

Steps:

• In a large bowl, combine the flour and salt; cut in shortening until crumbly. Gradually add water, tossing with a fork until dough forms a ball. On a lightly floured surface, roll out dough into a 12-in. x 18-in. rectangle. Cut into six squares., Place 1/3 cup chopped apples in the center of each square. Brush edges of dough with water; fold up corners to center and pinch to seal. Place in a greased 13-in. x 9-in. baking dish. Bake, uncovered, at 350° for 30 minutes., In a small saucepan, combine the brown sugar, water and butter; bring to a boil, stirring constantly. Remove from the heat. Pour over dumplings. Bake 25-30 minutes longer or until apples are tender. Serve warm with ice cream.

APPLE DUMPLINGS WITH SAUCE

Steps:

• In a large bowl, combine flour and salt; cut in shortening until crumbly. Gradually add water, tossing with a fork until dough forms a ball. Divide into 8 portions. Cover and refrigerate at least 30 minutes or until easy to handle., Preheat oven to 350°. Roll each portion of dough between 2 lightly floured sheets of waxed paper into a 7-in. square. Place an apple on each square. Place 1 teaspoon butter and 1 teaspoon cinnamon sugar in the center of each apple., Gently bring up corners of pastry to each center, trimming any excess; pinch edges to seal. If desired, cut out apple leaves and stems from dough scraps; attach to dumplings with water. Place in a greased 13x9-in. baking dish. Sprinkle with remaining cinnamon sugar., In a large saucepan, combine sauce ingredients. Bring just to a boil, stirring until blended. Pour over apples. , Bake until apples are tender and pastry is golden brown, 50-55 minutes, basting occasionally with sauce. Serve warm.

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.

QUICK AND EASY APPLE DUMPLINGS

Steps:

• Preheat oven to 325 F.
• Wrap each apple piece with a piece of crescent roll.
• Place in a baking dish that has been greased.
• Bring orange juice, sugar, butter and cinnamon to a boil and pour over apples.
• Bake until brown, approximately 35 minutes.
• Spoon juice over apples occasionally while baking.

APPLE DUMPLINGS

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.

APPLE DUMPLINGS III

Steps:

• Preheat oven to 400 degrees F (200 degrees C.)
• To make the sauce: In a saucepan, combine sugar, water, cinnamon and margarine. Bring to a boil and continue to cook 5 minutes.
• Roll dough out and cut into 6 pieces. Wrap each apple in dough and place in a baking pan. Pour sauce over the wrapped apples.
• Bake in the preheated oven for 40 minutes, or until golden brown.

APPLE DUMPLINGS

Steps:

• In the bowl of a food processor, pulse a few times to combine the flour, sugar, and salt. Add the butter and pulse until the mixture resembles coarse meal. Add 6 tablespoons water and pulse just until the mixture is moistened and holds together. Add up to 2 more tablespoons water if necessary but be careful not to make the dough too wet. Tip the dough out onto a piece of plastic wrap. Use the edges of the plastic wrap to lift and press the dough into a cohesive piece. Wrap with plastic and shape into a flat rectangle. Chill for at least 1 hour and up to 3 days.
• In a small bowl, stir together the brown sugar, cinnamon, and salt. Using a melon baller, remove a tiny bit of the root end of each apple. Use the melon baller to core each apple from the stem, leaving about ¾-inch intact at the bottom. Rub the outside of the apples with some of the brown sugar mixture. Toss the remaining brown sugar mixture with the butter and currants and stuff it evenly into the apples. Butter a large baking dish.
• On a lightly floured surface divide the dough into 6 equal rectangles. Working with one piece at a time, roll into an 8-inch square between 1/8- and ¼-inch thick. (Keep the other pieces in the fridge while you work.) Place one apple in the center, open side up. Brush the edges with the beaten egg and bring them up and over one apple, pressing the dough gently to adhere it. (If there are any thin spots or holes in the dough, seal them well to prevent the dough from slipping off during baking.) Transfer the wrapped apple to the prepared dish and transfer it to the fridge. Repeat with the remaining dough, egg wash, and apples. Heat the oven to 400 degrees. Chill the apples while the oven is heating.
• Just before baking, brush the apples all over with the egg wash and sprinkle all sides generously with sugar. Bake until the crust is deep golden brown, about 30 to 40 minutes. Insert a small knife in an inconspicuous spot to test the apple for softness and return to the oven for a few minutes more if not done yet. If crust is becoming too dark, tent lightly with foil until apples are cooked through.