Baked Apple Dumplings Recipe
Apples filled with butter, sugar, cinnamon, wrapped in pastry dough and baked to deliciousness!
Ingredients
- 6 apples
- 6 pastry puff squares
- flour, for dusting board
- 1 egg
- 1/2 cup butter, softened
- 1/2 cup brown sugar
- 1/2 tsp cinnamon
- 1/2 tsp nutmeg
- 1/2 cup raisins
- 1/4 cup chopped walnuts
- juice and zest of 1 lemon
Directions
- Preheat oven to 375 degrees.
- Peel and core the apples, but be careful not to drill through the bottom of the fruit. Youâll be leaving a nice cavity for the filling. Cut a thin slice off the bottom of each apple so it will sit up straight when you bake it. Place apples in a bath of water and lemon juice so they donât brown.
- In a bowl, combine the butter, brown sugar, cinnamon, nutmeg, raisins, walnuts and lemon zest. This will be the filling as well as the sauce for topping.
- I used Pepperidge Farm Puff Pastry dough for this recipe. Upon unfolding and thawing the dough, I placed each sheet on a floured board and cut off 1/3 of the dough and set aside. (I used the remaining 2/3 square of dough for each apple.) Using a floured rolling pin, roll the dough so it thins out a bit and becomes easier to handle.
- Whip the egg with 2 tbsp of water to make an egg wash. Brush on the dough square.
- Remove an apple from the lemon water and pat dry with a paper towel. Pack the apple core with the filling and place upright on the pastry puff dough. Carefully fold the dough around the apple to form a dumpling - youâll find you need to cut portions of dough off as you go. Be mindful not the overlap the dough too much, or it wonât cook through properly.
- Brush the entire outside of the dumpling with egg wash. You can use the excess dough to cut out leaves and place these on top of each apple dumpling.
- Repeat until all apples are encased in pastry. (I used egg wash and a rolling pin to seal together the dough strips I had cut off the sheets to create pastry squares for my last 2 apples.)
- Place 3 inches apart on a greased baking sheet and bake for 20-25 minutes until the pastry is a crispy brown. Donât go any longer than 25 minutes, or the apples will turn to apple sauce and could leak. (If this happens, donât panic. It may affect the presentation, but itâll still taste divine.)
- To serve, heat the remaining filling and stir until the butter and sugar are combined. Spoon the sauce on top of each apple and add a dollop of whipped cream. We also served this with a scoop of rosewater-flavored ice cream. It was a nice finish to a really fun Thanksgiving!
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 303g | |
| Recipe makes 6 servings | |
| Calories 638 | |
| Calories from Fat 321 | 50% |
| Total Fat 36.17g | 45% |
| Saturated Fat 15.02g | 60% |
| Trans Fat 0.0g | |
| Cholesterol 72mg | 24% |
| Sodium 246mg | 10% |
| Potassium 389mg | 11% |
| Total Carbs 77.91g | 21% |
| Dietary Fiber 5.5g | 18% |
| Sugars 47.92g | 32% |
| Protein 5.84g | 9% |
