apple dumplings!

Classic Apple Dumplings

Yield: 6 dumplings

Prep Time: 30 minutes

Bake Time: 40–45 minutes

Total Time: About 1 hour 15 minutes

Ingredients

For the Dough (Shortcut: Use store-bought pie crust or crescent roll dough):

• 2 cups (250 g) all-purpose flour

• 1 teaspoon salt

• 2/3 cup (150 g) cold unsalted butter, cubed

• 4–6 tablespoons ice water

For the Apples:

• 6 small apples (like Granny Smith, Honeycrisp, or Gala), peeled and cored

• 6 tablespoons unsalted butter (1 per apple)

• 6 tablespoons light brown sugar (1 per apple)

• 1 ½ teaspoons ground cinnamon (1/4 tsp per apple)

• Optional: a few chopped walnuts or raisins per apple

For the Syrup:

• 1 cup (200 g) granulated sugar

• 1 cup (240 ml) water

• 1/2 cup (113 g) unsalted butter

• 1 teaspoon vanilla extract

• 1/2 teaspoon cinnamon

Instructions

1. Prepare the Dough:

1. In a bowl, whisk together flour and salt.

2. Cut in cold butter using a pastry cutter or fork until mixture resembles coarse crumbs.

3. Gradually add ice water, stirring just until the dough comes together.

4. Form into a disk, wrap, and refrigerate for 15–30 minutes while you prepare the apples.

2. Prepare the Apples:

1. Peel and core the apples.

2. Place a small piece of butter, a spoonful of brown sugar, and a pinch of cinnamon into the center of each apple. Add nuts or raisins if desired.

3. Roll Out the Dough:

1. On a floured surface, roll out the chilled dough and cut into 6 equal squares.

2. Place one prepared apple in the center of each square.

3. Fold the corners of the dough up over the apple and pinch to seal. You may moisten the edges slightly with water to help seal.

4. Arrange and Preheat:

• Place the dumplings in a greased 9×13-inch baking dish.

• Preheat the oven to 190°C (375°F).

5. Make the Syrup:

1. In a saucepan, combine sugar, water, butter, vanilla, and cinnamon.

2. Bring to a boil over medium heat, then reduce to a simmer for 3–5 minutes, stirring to dissolve the sugar.

3. Pour the hot syrup over the dumplings.

6. Bake:

• Bake uncovered for 40–45 minutes, or until the apples are tender and the pastry is golden brown.

• Baste occasionally with the syrup while baking, if desired.

Serving Suggestions:

• Serve warm, topped with the syrup from the pan.

• Add vanilla ice cream or whipped cream for a rich finish.

Storage:

• Store leftovers in the refrigerator for up to 3 days.

• Reheat in the oven at 160°C (325°F) for best texture.

Would you like a crescent roll version, a Southern-style twist with soda syrup, or an individual serving idea in muffin tins?