Apple Dumplings

This recipe improves on the classic apple dumpling recipe which traditionally uses a whole apple cored and stuffed, then wrapped in pie pastry. In this recipe we use apple halves which cook more quickly and evenly and get done about the same time the pastry is fully baked. 

Showing Inside after Baking

You can substitute the homemade dough with puff pastry from the grocer's freezer case. If you're doing this, simply follow the instructions for thawing on the package, which is typically removing the package and letting it thaw on the counter for about 30-40 minutes until pliable yet still chilled. If you have the time, do consider making the pastry yourself as it is not difficult and will hold in the refrigerator for 24-36 hours if you want to make the dough in advance. 

Stuffed and Ready to Wrap in Pastry

Apple Selection: Golden Delicious apples work perfectly in this recipe, but I've had good luck with  Pink Lady, Braeburn and Gala. Do not use soft Macintosh or overly tart/crisp apples like Granny Smith.

Buttermilk?  If you don't have buttermilk, mix 2 teaspoons of apple cider vinegar with heavy cream or whole milk and substitute for the buttermilk noted in the recipe.  

Cut Across the Equator

Cut a standard sheet of puff pastry into 4 equal parts.

Ingredients

Dough
2 1/2 cups all-purpose flour
3 tablespoons sugar
2 teaspoons baking powder
3/4 teaspoon salt
10 tablespoons unsalted butter, cut into 1/2-inch pieces and chilled
5 tablespoons vegetable shortening, cut into 1/2-inch pieces and chilled
3/4 cups cold buttermilk

Apple Dumplings
6 tablespoons sugar
1 teaspoon ground cinnamon
3 tablespoons unsalted butter, softened
3 tablespoons golden raisins, chopped - OR -

      3 tablespoons chopped walnuts
4 Golden Delicious apples
2 egg whites, lightly beaten

Instructions

MAKE DOUGH: If you're making homemade dough as I do, then cut the butter and shortening into small pieces and refrigerate for at least 30 minutes. Pulse the 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 a dough ball begins to form. Turn out onto lightly floured surface and push it all together and knead briefly until dough is cohesive. Do not over handle the dough to avoid melting the bits of butter you will see present in the dough. Press dough into 8 x 4 inch rectangle. Cut in half and wrap each tightly in plastic wrap, and refrigerate until firm, at least 1 hour (and up to 2 days prior to use).

PREP APPLES: Adjust oven rack to middle position and heat oven to 400F degrees on the convection bake setting or 425F degrees on the standard bake setting. Combine sugar and cinnamon in small bowl. In second bowl, combine butter, raisins/nuts, and 3 tablespoons cinnamon sugar mixture.

Peel apples and halve through equator (the center of the apple, not through the core). Using a melon baller or small sturdy spoon, scoop out the core from each section. Carefully remove stem and nub at top and bottom of apple as much as possible without cutting through to the center. 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. Gather dough one corner at a time on top of apple, crimping edges to seal. Using your hands, cup the apple to make a tight smooth package. Using paring knife, cut vent hole in top of each dumpling.

FINISH APPLES: Line rimmed baking sheet with parchment paper. 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 caramel sauce, ice cream and/or whipped cream.

Serve the dumplings warm with vanilla ice cream or whipped cream, and a drizzle of caramel sauce. Ideally you should serve these just after baking, but you can make them in advance and hold them on the counter at room temperature until ready for gentle reheating. Any leftovers I typically reheat in the microwave for 20 seconds until just warm for breakfast the next day. Do no refrigerate or cover with plastic wrap as the dough will become soft and moist.