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Maple Apple Dumpling

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Look for small baking apples that hold their shape when baked. Pink lady, Macoun, Newton Pippin or Suncrisp to name a few.

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Ingredients

  • Pastrty:
  • 2 tbsp unsalted butter at room temperature for pan
  • 2 cups ap flour
  • 2 tsp baking powder
  • 1 tsp fine sea salt
  • 1/2 cup cold butter
  • 1/2 cup plus 2 tbsp cold whole milk as needed
  • Maple Glaze:
  • 1 1/2 cups water
  • 1 cup grade B maple syrup
  • 1/4 tsp ground cinnamon
  • 1/4 tsp freshly grated nutmeg
  • 6 small apples
  • 2 tablespoons unsalted butter, cut into 6 equal pieces.
  • 6 tsp sugar

Details

Servings 6
Preparation time 30mins
Cooking time 75mins

Preparation

Step 1

Preheat the oven to 425. Generously butter a 9-inch square baking pan or other pan large enough to accommodate 6 whole apples.

To make the pastry, mix the flour, baking powder, and salt together in a bowl. Cut the butter into 1-inch pieces, add to the flour mixture, and toss evenly to coat. Use a pastry blender to cut in the butter until completely broken down into the flour. Add the milk a couple tablespoons at a time, stirring well after each addition to evenly moisten the dough. Add only enough milk for the dough to come together in a relatively dry mass. Gather the dough together in a ball, then pat it into a square. Wrap the dough in plastic wrap and refrigerate while you make the glaze and prep the apples.

To make the maple glaze, combine the water, maple syrup, cinnamon, and nutmeg in a sauce pan and simmer over medium heat for about 5 minutes.

With an apple corer or paring knife, remove the core from each apple; this is a little easier said then done if you do not have the right tools. If you don't have a corer just cut the apple in half and remove the core.

Put 1 piece of butter and 1 tsp of sugar in the cavity of each apple.

Roll out the pastry on a lightly floured surface to form a rectangle measuring 18 x 12 inches. Cut the pastry into six 6-inch squares, and wrap a square around each apple, gathering the ends of the dough at the bottom of the apple and stretching, tucking and pinching the dough to entirely wrap the apple.

Put the apples, gathered-dough-end down in the prepared pan, then pour the glaze over the apples.

Bake for 15 minutes, then turn the oven down to 350 and continue to bake for 30-35 minutes, or until the pastry is golden and a knife inserted int an apple meets no resistance. Serve warm with some of the syrup spooned over the top.

Storage: best served immediately, but you can wrap and leave at room temp for 2-3 days.

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