Golden Apple Dumplings

By Late2Serenity

Ingredients

• 6 medium-to-large Granny Smith apples, peeled and cored
• PASTRY
• 3 cups King Arthur Unbleached All-Purpose Flour
• 1/4 cup dried buttermilk powder
• 1 tablespoon dried egg yolks
• 1 1/4 teaspoons salt
• 1 cup (2 sticks) unsalted butter
• 1/3 to 1/2 cup cold water
• FILLING
• 3/4 cup brown sugar
• 2 teaspoons cinnamon
• 1/4 teaspoon ground allspice or cloves
• 1 tablespoon boiled cider
• CARAMEL
• 3/4 cup (8 ounces) caramel, heated till liquid
• 1/4 cup boiled apple cider
• 1/4 cup heavy or whipping cream

Details

Servings 6
Adapted from kingarthurflour.com

Preparation

Step 1

Pastry: Combine the dry ingredients, cut in the butter, and add 1/3 cup water, tossing with a fork. Squeeze the dough between your fingers; if it doesn't hold together, add more water. Divide it into three pieces, wrap in plastic and refrigerate for 30 minutes.

Mix the filling ingredients together. Lightly grease a 2-quart casserole or 9" x 13" pan.

Roll one piece of dough into an 18" x 9" rectangle. Cut in half and trim to make neat 9" squares. Place one apple in the center of each piece of dough. Fill apple with filling. Brush the edges of the dough with water and bring the points of the dough up over the apple, pressing them together at the top. Repeat with the remaining dough and apples. Use dough scraps to make leaves for decoration. Spray the dumplings with water, then sprinkle with coarse sugar or cinnamon-sugar.

Bake the dumplings in a preheated 425F oven for 20 minutes, then lower the oven temperature to 375F and bake for an additional 15 to 20 minutes, until golden.

While the apples are baking, stir together the sauce ingredients. Serve the dumplings in a pool of hot sauce with a side of vanilla ice cream.