Apple Dumplings

Sweet, sugary, and simply adorable APPLE DUMPLINGS make a lovely holiday treat for kids and adults alike. An amazing ensemble of sweet crisp apple filled with nutty pecans then wrapped in a buttery pastry, and luscious syrup. Ease up in the kitchen with this delightfully easy treat all made from scratch!

Course Dessert/Snack

Cuisine American

Prep Time 1

Cook Time 35

Total Time 1 35

Servings

Calories 1028kcal

Author Imma

Ingredients

Apple Dumplings Crust

8 ounces unsalted butter , cube
2 ½ cups unbleached all-purpose flour
1 teaspoon salt
2 tablespoons sugar
½ cup iced water

Syrup

1 cup apple juice
1 cup water
1 cup granulated sugar
1 teaspoon ground cinnamon
¼ - ½ teaspoon ground nutmeg
3 tablespoons salted butter

Dumpling Fillings

4 small apples
2 tablespoons unsalted butter
½ cup brown sugar
1 teaspoon ground cinnamon
¼ teaspoon ground nutmeg
zest and juice of 1 lemon
⅓ cup chopped pecans
1 large egg (whisked with 1 tablespoon of milk for the egg wash)
1-2 tablespoons sugar , big grain sugar as toppings

Instructions

Preparing the Apples

Pour water in a large bowl then add lemon. Set aside.
Start by peeling apples from the top to the bottom, then cut off a tiny slice of the bottom of each apple, just enough to make it stabilize the bottom so they sit upright.
Use a melon baller, sharp paring knife, or an apple corer, to cut out the cores, leaving 1/2 inch of the apples intact or enough core at the base of the apple to contain the filling.
Place apples in the lemon water and finish with the remainder apples. Set aside as you make the filling.
Add butter to a medium skillet over medium heat, as soon as butter melts add sugar, cinnamon, nutmeg, lemon zest and juice, and pecans.
Cook while stirring frequently the pan - about 2-3 minutes or until fragrant . Mixture will hardened up. Don’t be alarmed. Remove and set aside to cool .
Place the pecan sugar mixture equally into the inside of the apples, press firmly. Set aside.

Apple Dumpling Crust

Combine the flour, sugar, and salt. Then place in the freezer until ready to use.
Dice the butter and return it to the fridge until ready to use.
Add flour mixture into a food processor and pulse until fully combined.
Throw in butter and pulse until rough dough forms, about peas size pieces.
Add to a large bowl, then add iced water as needed until the dough barely comes together.
Remove the dough and place it on a work surface - knead just enough to incorporate all the dough. Working the dough as little as possible, just lightly enough to ensure it is smooth.
Divide into 2 equal sizes. Place in the palm of your hand and form a thick disc.
Wrap dough in saran wrap or plastic and chill in the fridge for about 30 minutes and up to 3 days for best results. You can equally freeze and defrost in the fridge the night before using.
When ready to use, remove the plastic from the dough and place it on a floured board or work surface. If your dough breaks and crumbles when you try to roll it out, it's probably too dry, sprinkle some cold water over the pie dough with your fingers and work it in gently. On the flip side, if your dough gets too soft to handle, return the dough back to the fridge to chill out.
When ready to bake, remove the dough and place it on a floured surface. Then roll the dough to 1/8-inch thickness and cut it into about 7 " square dough.
Repeat with the other half of the dough.

Assembling

Place prepared apples into the middle of the pastry and gently bring up the two corners of the pastry to the center of each apple to fully enclose the apples.
Lightly tuck the pastry in, just like wrapping a gift. You can equally pinch to seal.
Save any remaining dough to make decorative leaves or desired shape. Then top it with leaves, if desired.
Place in a 9 x 13 baking pan.
Pour apple juice, water, sugar, butter, nutmeg, and cinnamon in a saucepan. Bring to a boil, then let it simmer until slightly thickened. You should have about 1½ -2 cups left.
Pour mixture around apple dumplings.
Bake until golden brown and apples are tender, crust is light brown about 35-40minutes.
Remove and let it cool slightly, spoon sauce over apple dumplings. Serve with a scoop of vanilla ice cream.

Notes

Wrap dough in saran wrap or plastic and chill in the fridge for about 30 minutes and up to 3 days for best results. You can equally freeze and defrost in the fridge the night before using.
If your dough breaks and crumbles when you try to roll it out, it's probably too dry, sprinkle some cold water over the pie dough with your fingers and work it in, gently. On the flip side, If your dough gets too soft to handle, return the dough back to the fridge to chill out.
Please keep in mind that nutritional information is a rough estimate and can vary greatly based on products used.

Nutrition