Best Baked Apple Dumplings Recipes

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!

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.

BAKED APPLE, RAISIN, AND BROWN SUGAR DUMPLINGS

Steps:

• Preheat oven to 400°F. Using melon baller, core apples, leaving bottoms intact. Place in glass pie dish, spacing apart. Microwave uncovered at 50 percent power until tender, about 10 minutes. Refrigerate 5 minutes to cool.
• Meanwhile, mix brown sugar and cinnamon in small bowl. Transfer 3 tablespoons cinnamon sugar to small saucepan. Add raisins and 3 tablespoons heavy cream and stir over low heat until sugar dissolves. Combine 3 tablespoons cinnamon sugar and remaining heavy cream in medium bowl and whisk to peaks. Cover and refrigerate. Roll out each biscuit on floured surface to thin 8-inch round; brush lightly with egg. Place apple in center of each round; fill apples with raisin mixture, overfilling slightly. Pull 4 sides of dough up to top of apple (from 3, 6, 9, and 12 o'clock positions) and twist in center, making apple stem shape. Using fingertips, press seams tightly to seal. Transfer dumplings to baking sheet. Brush dumplings with egg; sprinkle with remaining cinnamon sugar.
• Bake dumplings until golden, about 18 minutes. Serve with cinnamon whipped cream.

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.

BAKED APPLE, RAISIN, AND BROWN SUGAR DUMPLINGS

Steps:

• Preheat oven to 400°F. Using melon baller, core apples, leaving bottoms intact. Place in glass pie dish, spacing apart. Microwave uncovered at 50 percent power until tender, about 10 minutes. Refrigerate 5 minutes to cool.
• Meanwhile, mix brown sugar and cinnamon in small bowl. Transfer 3 tablespoons cinnamon sugar to small saucepan. Add raisins and 3 tablespoons heavy cream and stir over low heat until sugar dissolves. Combine 3 tablespoons cinnamon sugar and remaining heavy cream in medium bowl and whisk to peaks. Cover and refrigerate. Roll out each biscuit on floured surface to thin 8-inch round; brush lightly with egg. Place apple in center of each round; fill apples with raisin mixture, overfilling slightly. Pull 4 sides of dough up to top of apple (from 3, 6, 9, and 12 o'clock positions) and twist in center, making apple stem shape. Using fingertips, press seams tightly to seal. Transfer dumplings to baking sheet. Brush dumplings with egg; sprinkle with remaining cinnamon sugar.
• Bake dumplings until golden, about 18 minutes. Serve with cinnamon whipped cream.

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 & CRANBERRIES WITH DUMPLINGS

Steps:

• 1. Grease bottom of casserole dish; add chopped apples and spread cranberries.
• 2. Add walnuts.
• 3. Sprinkle with cinnamon/sugar.
• 4. Drizzle honey over all.
• 5. Bake in 350 degree preheated oven about 25 minutes.
• 6. Then top with Bisquick mixture/dumplings, about four small dumplings.
• 7. Continue baking uncovered for 20 minutes. Serve hot with whipped cream on top.

BAKED APPLE DUMPLINGS

Steps:

• 1. Combine the flour, sugar, salt, and butter in a mixing bowl. Use a pastry blender to cut in the butter until it resembles coarse crumbs. Add the cold water and then mix the dough with your hands.
• 2. Turn the dough out onto a floured surface and pack it into a ball. Knead it once or twice. Then dust it with flour and divide it into 5 pieces (one for each apple). Flatten each piece into a 1/2 inch disk, wrap the disks individually in plastic wrap, and chill them for about 1 hour.
• 3. While the dough chills, core and peel the apples, leaving the lower third unpeeled so the fruit will hold together when cooked. Set the apples aside. Then butter a large, shallow baking dish and heat the oven to 400 degrees.
• 4. Working with one piece of dough at a time (while keeping the others chilled), roll the pastry into an 8 inch circle on a lightly floured surface, dusting your pin, if necessary, to keep it from sticking. Place an apple in the center of the circle. Fill one core loosely with raisins (I also add a little brown sugar) and press a teaspoon size dab of butter into the top.
• 5. Cut triangular wedges about 2 inches long out of the pastry at the 12,3,6,and 9 o'clock positions. Reserve these scraps to make pastry leaves later.
• 6. Using a pastry brush, lightly moisten all the dough edges with water. Fold one panel of the pastry up over the apple, followed by the adjacent panel, pressing them together to seal the seams. Fold up the remaining panels in this fashion as well.
• 7. Pinch the pastry together at the top of the apple to enclose the entire fruit, making sure the dough is well sealed and shaping the best stem you can manage. Cut leaves from the remaining pastry scraps. Brush the underside with water and gently press them onto the pastry-covered apple. Arrange the dumplings in the buttered baking dish, spaced evenly apart.
• 8. Bake the dumplings on the center oven rack for 15 minutes while you prepare the sauce.
• 9. Combine the remaining butter (there should be about 2 tablespoons), cider, water, sugar, cinnamon, and nutmeg in a medium-size saucepan. Bring the mixture to a boil. Reduce the heat and simmer the sauce for 5 minutes, stirring occasionally. Remove the pan from heat.
• 10. after 15 minutes of baking time, reduce the oven to 375 degrees. Remove the dumplings from the oven and baste each one with some of the sauce. Pour the rest of the sauce into the pan and continue baking the dumplings for about 30 minutes, basting every 15 minutes. When the apples are tender (check with a toothpick), transfer the pan to a cooling rack. ENJOY!!! Serves 5

BAKED APPLE DUMPLINGS, BISCUIT DOUGH

Steps:

• Make Dough Process flour, sugar, baking powder, and salt in food processor until combined. Scatter butter and shortening over flour mixture and pulse until mixture resembles wet sand. Transfer to bowl. Stir in buttermilk until dough forms. Turn out onto lightly floured surface and knead briefly until dough is cohesive. Press dough into 8- by 4-inch rectangle. Cut in half, wrap each half tightly in plastic, and refrigerate until firm, about 1 hour.
• Prep Apples Adjust oven rack to middle position and heat oven to 425 degrees. Combine sugar and cinnamon in small bowl. In second bowl, combine butter, raisins, and 3 tablespoons cinnamon sugar mixture. Peel apples and halve through equator. Following photos 1 and 2, remove core and pack butter mixture into each apple half.
• Assemble Dumplings On lightly floured surface, roll each dough half into 12-inch square. Cut each 12-inch square into four 6-inch squares. Working one at a time, lightly brush edges of dough square with egg white and place apple, cut-side up, in center of each square. Following photo 3, gather dough one corner at a time on top of apple, crimping edges to seal. Using paring knife, cut vent hole in top of each dumpling.
• Finish Apples Line rimmed baking sheet with parchment paper. Following photo 4, arrange dumplings on prepared baking sheet, brush tops with egg white, and sprinkle with remaining cinnamon sugar. Bake until dough is golden brown and juices are bubbling, 20 to 25 minutes. Cool on baking sheet 10 minutes. Serve with Cider Sauce.
• http://www.cookscountry.com/recipes/Baked-Apple-Dumplings/20702?Extcode=L2JN2AA00

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.