I think it is about time I do a non Barefoot Blogger - non cake post. Not that there is anything wrong with those but I need to do a new recipe I actually pick myself every once in a while. Here in MN it seems like it is winter already. It was in the low 20s last week and we just got our first snow cover yesterday. Well - it is not winter yet and anything apples make me think of fall.
The recipe has a delicious cider sauce you can make ahead of time and is good over ice cream when the Apple Dumplings are done. I did have a little trouble with the dough. It called for buttermilk which I did not have (again) and I decided to use just milk. I couldn't really get it to mix with the dough - I ended up dumping a bunch of the milk off. I don't really think it would have been different with buttermilk but who knows. The dough turned out very soft and it was hard to form around the apples without falling apart - but I got it done and they seemed to turn out good.
I love pretty much any fruit dessert and these didn't let me down. The apples were good - not too soft and not too firm. The crust was very good despite my issues. The sauce, as I said earlier, was very good and a nice extra touch on the dumplings. You could do these without the sauce but I am not sure I would want to now that I have had it.
Baked Apple DumplingsSource: Cook's Country Oct/Nov 2009, page 20Serve 8IngredientsDough
- 2 1/2 cups all-purpose flour
- 3 tablespoons sugar
- 2 teaspoons baking powder
- 3/4 teaspoons salt
- 10 tablespoons unsalted butter, cut into 1/2 inch pieces and chilled
- 5 tablespoons vegetable shortening, cut into 1/2 inch pieces and chilled
- 3/4 cup cold buttermilkApple Dumplings
- 6 tablespoons sugar
- 1 teaspoon ground cinnamon
- 3 tablespoons unsalted butter, softened
- 3 tablespoons golden raisins, chopped
- 4 golden delicious apples
- 2 egg whites, lightly beatenDirections
- Make Dough. Process flour, sugar, baking powder, and salt in food processor until combined. Scatter butter and shortening over flour and pulse until mixture resembles wet sand. Transfer to bowl. Stir in buttermilk until dough forms. Turn onto floured surface and knead briefly until dough is cohesive. Press dough into 8 by 4 inch rectangle. Cut in half, wrap in plastic, and refrigerate until firm, about 1 hour.
- Prep Apples. Adjust over rack to middle and heat oven to 425 degrees. Combine sugar and cinnamon in a small bowl. In second bowl combine butter, raisins, and 3 tablespoons cinnamon and sugar mixture. Peel apples and halve through equator. Remove core (being careful not to pierce bottom) and pack butter mixture into each half.
- Assemble Dumplings. On lightly floured surface, roll each dough half into a 12 inch square. Cut each square into four 6 inch squares. Working one at a time, lightly brush edges of dough square with egg whites and place apple, cut side up in center. Gather dough, one corner at a time on top of the apple, crimping edges to seal. Using paring knife, cut vent hole in top of each apple.
- Finish Apples. Line rimmed baking sheet with parchment paper. Arrange dumplings on prepared sheet, brush tops with egg white, and sprinkle with remaining cinnamon sugar. Bake until dough is golden brown and juices are bubbling, 20 to 25 minutes. Cool on baking sheet 10 minutes. Serve with Cider Sauce.Cider SauceMake about 1 1/2 cupsIngredients
- 1 cup apple cider
- 1 cup water
- 1 cup sugar
- 1/2 teaspoon ground cinnamon
- 2 tablespoons unsalted butter
- 1 tablespoon lemon juiceDirections
- Bring cider, water, sugar, and cinnamon to simmer in saucepan and cook over medium high heat until thickened and reduced to 1 1/2 cups, about 15 minutes. Off heat, whisk in butter and lemon juice. Drizzle over dumplings to serve.