Friday, October 15, 2010

Caramel Apple Dumplings


 Does anything say "autumn" more than freshly baked apple dumplings?  I mean, besides caramel corn, or pumpkin pie, or apple pie, or...well, I'm sure you get the idea.  I thought it would be fun to spin a twist on a basic apple dumpling....add caramel!  Using brown sugar instead of white achieves this taste.  I would suggest making a double batch, because you are going to want to enjoy these for more than just one sitting.

Caramel Apple Dumplings
Source:  Me, from here and there

1 recipe All-Butter pastry dough, divided into 9 sections
9 apples, cored and peeled (choose your favorite variety!)
1/2 cup cinnamon-sugar mixture
1 1/2 cups brown sugar
1 cup water
1 cup heavy cream
1/2 tsp. cinnamon
1/8 tsp. ground cloves
1/4 cup butter

Directions:
Preheat oven to 400 degrees.

Core and peel apples, leaving them whole.  Roll each apple in cinnamon-sugar mixture.

Combine brown sugar, water, heavy cream, cinnamon, cloves, and butter in a medium saucepan and heat over medium-high heat.  Bring to a very low boil for a couple of minutes.  Off heat and set aside.

Divide pastry dough into 9 sections.  Roll each one out into a 6-inch circle.  Place cinnamon-sugar apple in the center of rolled dough.  Gather the sides of the dough up over the apple and twist lightly to seal.  Repeat with remaining apples.

Place dumplings in a 9x13 casserole/baking dish.   Pour sauce over the top of the dumplings, letting it pool at the bottom.  Bake for 40 minutes, or until golden brown.  Cool slightly before serving.

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