Apple Dumpling Recipe
If you’ve ever eaten apple dumplings, you know how delicious they can be. Commonly served for breakfast or dessert, these pastries are filled with apples, cinnamon and occasionally raisins for a mouth watering treat.
Throughout the years, dumplings have been a popular food staple, but they were often filled with meat. As the recipe evolved, fruit was substituted including plums and pears to make dumplings sweeter and more dessert like. However, out of all these fruits, it is apple dumplings that seem to be the most popular and enduring.
Apple dumplings are native to the northeastern United States, nearby Pennsylvania. They are commonly served in Pennsylvania Dutch and Amish culture. However, other cultures have adopted similar recipes.
In the UK a suet or short crust pastry is often used. In addition to apples,dates and raisins are used to fill the pastry and are placed directly into the apple after it is cored.
Apple dumplings are also popular in Czech cuisine.
Although making apple dumplings isn’t difficult, it does take some time and preparation. Apples need to be peeled and cored before they are placed on the dough. Then cinnamon and sugar is added, dough is folded over, and dumplings are baked until tender. To save some time, some chefs might want to use a refrigerated pie crust.
These are the old-fashioned apple dumplings like your grandmother used to make. An apple dumpling is warm and flaky, like your own personal apple pie. Eat this simple but scrumptious dessert when it is fresh from the oven. They are great to serve with ice cream or in milk. Once you taste it, you’ll know your time was well spent.
And remember, Sept. 17th is National Apple Dumpling Day. Be sure to set aside that day to eat one of these delicious pastries for me!
1 pastry for 2-crust pie
1 cup granulated white sugar
2 cups water
3 Tablespoons butter (softened)
1/4 teaspoon cinnamon
1/4 teaspoon nutmeg
6 apples (peeled and cored)
1/2 cup granulated white sugar
1 1/2 teaspoons cinnamon
1 1/2 teaspoons nutmeg
2 Tablespoons butter (softened)
1. Roll pastry slightly less than 1/8″ thick. Cut into 7″ squares.
2. Bring syrup ingredients to boil. Boil 3 minutes.
3. Put apple on center of each pastry square. Fill with mixture of sugar, cinnamon, nutmeg. Dot each with teaspoon of butter.
4. Bring points of pastry up over apple and overlap.
5. Place a few inches apart in baking pan. Pour 1 cup hot syrup mixture around dumplings.
6. Bake at 425 degrees F for 45 minutes. Just before serving pour rest of warm syrup over dumplings and serve with cream.
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