Puff Pastry Walnut Apple Dumplings Recipes

PUFF PASTRY WALNUT APPLE DUMPLINGS

Steps:

• Preheat oven to 400.
• Peel and core apples.
• Mix together brown sugar, walnuts, cinnamon and nutmeg.
• Roll out puff pastry sheets so that they are wide enough to fold over apples. Place apples on top of sheets and spoon walnut mixture into core. Top with butter and pull up corners of puff pastry and twist to seal.
• Beat an egg and brush onto dumplings. Top with cinnamon sugar.
• Bake for 20 minutes or until pastry has browned and apples have cooked through (I cooked mine on a foil lined sheet, apples will leak!)
• Remove from oven and serve warm with ice cream.

APPLE WALNUT CUPS

Steps:

• Heat the oven to 350°F.
• Heat the butter in an 8-inch skillet over medium heat. Add the apple and brown sugar. Cook for 3 minutes, stirring occasionally. Add the walnuts and lemon juice. Cook and stir for 1 minute.
• Spoon the apple mixture into the pastry cups. Place the filled pastry cups onto a baking sheet.
• Bake for 3 minutes or until the pastries are hot. Let cool on a wire rack for 5 minutes. Sprinkle with the confectioners' sugar.

APPLE WALNUT TASSIES

Steps:

• Heat the oven to 350°F.
• Unfold the pastry sheet on a lightly floured surface. Roll the pastry sheet into an 18x9-inch rectangle. Cut into 18 (3-inch) squares. Press into 18 (2 1/2-inch) muffin-pan cups.
• Beat the egg, brown sugar, butter and vanilla extract in a medium bowl with a fork or whisk until the mixture is smooth. Stir in the apples and walnuts. Spoon the apple mixture into the muffin-pan cups.
• Bake for 25 minutes or until the pastries are golden brown. Let the pastries cool in the pans on wire racks for 10 minutes. Remove the pastries from the pans and let cool completely on wire racks. Sprinkle with the confectioners' sugar and serve with the ice cream, if desired.

CARAMEL APPLE PUFF DUMPLINGS

Steps:

• Dumplings:.
• Preheat oven to 400°F.
• Thaw and unfold puff pastry.
• On lightly floured surface, roll the pastry into a 16" sqaure.
• Cut with a knife into 4 equal pieces.
• Peel and core cpples.
• Trim the bottoms so the apples sit flat.
• Place 1 apple in the center of each square.
• Use 1/4 teaspoon of lemon juice if apples start to trun brown.
• Mix together the brown sugar or brown-sugar splenda, butter or margarine and cinnamon.
• Spoon into apples.
• Beat the egg and water together in a small bowl.
• Moisten the edge of the pastry with the mixture.
• Bring the pastry up around the apple, pleating the pastry as needed to form a seal.
• Place the dumplings in an ungreased 9x13 inch baking dish.
• Brush them with remaining egg mixture, sprinkle with granulated sugar or splenda.
• Bake for 35 minutes until golden brown.
• When ready to serve; heat the caramel sauce and the toasted pecans.
• Place a warm dumpling on a serving plate and drizzle the sauce over the top.
• Garnish with cool-whip or vanilla ice cream, if desired.

HOMEMADE APPLE DUMPLINGS WITH PUFF PASTRY

Steps:

• Pre-heat your oven to 350 degrees
• In a small bowl, mix together your cinnamon and sugar and set aside
• In a small bowl beat 1 egg and set aside. This is your egg wash for later.
• Peel and core 4 apples
• Remove one of your puff pastry sheets from the package and gently roll it out on a lightly floured surface to 1/8 inch thick and make sure it is square. The packages usually come with two sheets so you can set the second sheet aside for another dish (if you are not doubling this recipe and using it)
• Now evenly cut your puff pastry into 4 squares with a sharp knife

GLAZED APPLE DUMPLINGS

Steps:

• For the dumplings: Preheat the oven to 375 degrees F. Line a baking sheet with parchment paper.
• Roll the pastry into a 12-inch square and cut into four 6-inch squares. Peel and core the apples, then place 1 on each square of pastry.
• Add the brown sugar, raisins, pecans, cinnamon and lemon zest and juice to a bowl and mix. Pile some of the mixture into the hollowed-out core of each apple. Top each with a teaspoon of butter. Egg wash the edges of the pastry squares, then bring the corners of each pastry square up and fold over each apple, pressing to seal the dumplings.
• Transfer the dumplings to the prepared baking sheet and brush with the remaining egg wash. Bake until the apples are tender and the pastry is golden brown, about 30 minutes.
• For the glaze: Add the confectioners' sugar, butter, lemon juice and 1/4 cup water to a small pan over medium heat. Cook, stirring, until the butter is melted and the sugar is dissolved, about 5 minutes.
• Brush the glaze over the baked dumplings and serve with vanilla ice cream.

QUICK PUFF PASTRY APPLE STRUDEL

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Combine apples, 3/4 cup sugar, raisins, walnuts, and cinnamon in a large bowl for the filling.
• Dust a flat work surface lightly with flour. Unroll puff pastry and sprinkle lightly with flour. Roll out slightly and mark into 3 equal sections. Spoon filling into the central section then fold over the section on the left and brush with egg. Fold the right section on top, just like a letter. Make shallow diagonal cuts in the top layer of the apple strudel. Brush with egg and sprinkle with 1 tablespoon sugar.
• Bake in the preheated oven until apple studel is puffed up and golden, 25 to 30 minutes.

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!

PUFF PASTRY APPLE TURNOVERS

Steps:

• In a large bowl, combine the sugar, flour and cinnamon; add apples and toss to coat. On a lightly floured surface, roll out each pastry sheet into a 12-in. square. Cut each into four squares. , Spoon 1/2 cup apple mixture into the center of each square; fold diagonally in half and press edges to seal. Place on a parchment-lined baking sheet., In a small bowl, combine the butter, sugar and cinnamon; brush over pastry. Bake at 400° for 12-16 minutes or until golden brown. Serve warm with ice cream if desired.

GLAZED APPLE DUMPLINGS

Steps:

• Using a sharp knife, cut pastry sheet in half. Return half to the freezer. Thaw remaining pastry. On a lightly floured surface, roll pastry into a 14x7-in. rectangle. Cut into two 7-in. squares., Place an apple on each square. In a small bowl, combine the brown sugar, walnuts and cinnamon. Spoon into center of each apple; top each with 1 teaspoon butter. Gently bring up corners of pastry to center; pinch edges to seal. Place in a shallow 3-cup baking dish coated with cooking spray. Melt remaining butter; brush over pastry., Bake at 375° for 40-45 minutes or until apples are tender and pastry is golden brown. In a small bowl, combine glaze ingredients. Drizzle over dumplings. Serve warm.