American · Dessert
Baked Apple Dumplings
A whole peeled apple is cored, packed with a brown sugar, cinnamon and pecan filling, then wrapped entirely in a short buttery pastry and baked until the crust is burnished gold and the fruit inside has collapsed into its own spiced syrup. Classic American orchard-season comfort food, built here as two individual parcels.
$1
30 minsPrep
38 minsCook
98 minsTotal
MediumLevel
Nutrition per serving
349Calories
4.1gProtein
18.2gFat
44.6gCarbs
20.2gSugar
3.2gFiber
119mgSodium
51mgChol
9.2gSat Fat
142mgPotassium
36mgCalcium
1.8mgIron
0.1mcgVitamin B12
2.9mgVitamin C
0gPolyol
0gAllulose
0gAlcohol
Goes well with
German Apple Wine (Apfelwein)
local
Hot Apple Cider
international
vegetarian
sweet-spot
all-time-classics
Instructions
1
Peel and core the two apples so they are hollow but still whole, taking care not to break through the base.
2
Make the pastry
rub the cold cubed butter into the sifted flour until it resembles breadcrumbs, then bind with the iced water into a firm dough; wrap and chill for 20 minutes.
3
Mix the brown sugar, cinnamon and chopped pecans in a small bowl, then pack this filling into the hollow centre of each apple, finishing with a small knob of butter pressed on top.
4
Roll the chilled pastry out on a floured surface and cut into two squares large enough to fully enclose each apple.
5
Wrap each apple tightly in its pastry square, pinching and sealing the seams, then place seam-side down on a lined baking sheet.
6
Brush the pastry parcels all over with beaten egg and sprinkle with white sugar.
7
Bake at 190C (375F) for 35-40 minutes until the pastry is deep golden and a skewer slides easily through the apple.
8
Cool on a wire rack for 10 minutes before serving so the filling sets slightly and the parcels can be lifted without collapsing.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 120g120g Apple, peeled, cored whole
- 55g55g All Purpose Flour, sifted
- 28g28g Butter, cold, cubed
- 15g15g Water, iced
- 22g22g Brown Sugar, packed, for filling
- 2g2g Cinnamon Ground
- 10g10g Pecan, finely chopped
- 6g6g Butter, small knob, for filling
- 8g8g Egg, beaten, for egg wash
- 6g6g Sugar White, for sprinkling on crust
