Apple Dumplings
I adapted this recipe from a New York TImes recipe. I used a store bought pie crust. I think this would also work well with puff pastry. I classified this as "everything else". I think you could just as easily serves this a breakfast or dessert.
Ingredients
- 1/3 cup Brown Sugar, you can use light or dark
- 3/4 tsp. Ground Cinnamon
- 1/4 tsp. Kosher Salt
- 6 small Baking Apples, peeld. McIntosh work well here.
- 3 Tbs. Unsalted Butter, cut into smal pieces. You will need more to grease baking dish
- 1-2 lrg. Eggs, lightly beaten
- Turbinado Sugar, for sprinkling
Instructions
- In a small bowl, whisk together brown sugar, cinnamon and salt. Set aside.Using a melon baller, remove a tiny bit of root end of each apple. Then turn over and use melon baller to core, almost, but not, all the way through the apples. You want to leave about 3/4" intact, at the bottom of vessel.
- Rub the outside of the apples with some of the brown sugar mixture. Toss the remaining mixture with the butter pieces and stuff evenly into cored apples. Butter a large baking dish.
- On a lightly floured surface, roll out dough and shape into 8 inch squares. Refrigerate when not using.Place an apple in the center, open side up. Brush the edges of crust with beaten egg and bring them up over apple and wrap. Press dough together at top to secure.If you have extra dough you can make a decorative leaf or use a mint leave, after baking for garnish.Place in prepared baking dish and repeat process until all apples are in the pan.Chill apple,s in pan, in refrigerator, while you heat the oven.Preheat oven to 400°.
- Just before baking, brush apples with egg wash and sprinkle, generously with turbinado sugar.Bake for 30-40 minutes. The crust should be an even deep golden brown.The apple should be soft. Insert a knife on bottom to test for softness.If crust is browning quicker than apples are cooking, tent with foil, until apples are cooked through.