Apple dumplings are a sweet pastry filled with apple, cinnamon, sugar, and nutmeg. They can be made with any type of apple and wrapped in pie or puff pastry dough. They are baked until golden brown and can be served as a breakfast food or dessert with ice cream or whipped cream.
Apple dumplings are a classic type of sweet, filled pastry. The traditional recipe involves wrapping a peeled and peeled apple in pastry dough, coating in syrup or brushing with egg wash, and baking until the pastry is browned and crispy and the apple has softened. and it will become very sweet. Cinnamon, brown sugar, butter and nutmeg are usually placed inside the apple dumplings or sprinkled on the outside. As the apple dumplings cook, the hot juices from the apples mix with the spices and sugar to form a thick glaze or sauce that slowly reduces in the oven. The finished apple dumplings can be served as a breakfast food or as a hot dessert that can be topped with ice cream or whipped cream.
Almost any variety of apple can be used to make apple dumplings. A number of recipes call for Granny Smith apples, because they hold up well to cooking and have a tart flavor that turns sweet after cooking. Rustic recipes use whole apples that have been peeled and cored, with the empty space in the core used to hold the butter and spices that help form the thick sauce. Other recipes use apple slices or quarters, creating firmer dumplings.
The dough that is frequently used is a common pie dough made from flour, yeast, salt and some type of fat, such as butter, lard or suet. Puff pastry dough can also be used, especially if the dumplings will be on the smaller side. In most recipes, the dough is cut into squares so the apples can be placed in the center and the sides gathered to form a sealed packet.
The basic apple dumpling assembly involves placing a square of dough on a flat surface and placing an apple in the center. If apple slices are used, they should be layered in a mound in the center of the dough. A piece of butter, some cinnamon, and some nutmeg are sprinkled on the apple or placed on the pastry sheet. Each of the edges of the dough is then lifted over the apple and sealed with water to form a tight packet around the apple.
Once the dough packet is sealed, the outside of the dumplings can be brushed with an egg wash to aid in browning or syrup made from water and sugar can be poured over the top to create a sweet coating that will partially bond at the bottom of the skillet to help sweeten any juices oozing out of the dumplings. The apple dumplings are then baked in the oven until the apples are tender and the dough is golden brown. Once served, the apple dumplings can be presented alone on a plate or accompanied by whipped cream or ice cream.
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