Baked Apple Dumpling
A dessert made by coring apples, filling them with cinnamon sugar and raisins, wrapping them in puff pastry, and baking.
Ingredients
small tart baking apples (peeled and cored)
to taste
puff pastry dough
to taste
cake crumbs
optional
cinnamon sugar (see page 146)
to taste
raisins
to taste
egg wash
to taste
Instructions
1
Step 1
Peel and core the desired amount of apples as needed.
2
Step 2
Roll the puff pastry dough out to 1/8 inch (3 mm) thick. Cut squares large enough to overlap and seal over the top of the apples. Do not stretch the dough, as it will shrink during baking. Note: Cut one test square first to check the size, then cut the remaining squares.
3
Step 3
If the dough becomes too soft, chill it for 15 to 30 minutes before continuing.
4
Step 4
Place 1 tsp of cake crumbs in the center of each pastry square, then set one apple on top. (Cake crumbs are optional; they help absorb excess apple juice.)
5
Step 5
Fill the cored center of each apple with cinnamon sugar and raisins. Taste a small piece of apple to test its tartness, to gauge the appropriate amount of sugar to use.
6
Step 6
Brush the edges of the dough with water or egg wash. Lift the four corners of the dough to overlap over the top of the apple, then press to seal the top. Pinch the edges tightly to seal the seam.
7
Step 7
Cut 1-inch (2.5 cm) circles from the dough. Brush the top of the assembled apple with egg wash, then place the circular dough on top to cover the overlapping corners and neaten the appearance.
8
Step 8
Arrange the prepared apples on a baking sheet lined with parchment paper, then brush the tops with egg wash.
9
Step 9
Bake at 400°F (200°C) until the pastry is golden brown and the apples are cooked through but not overly soft (or they will collapse). This takes 45 to 60 minutes. Test for doneness by inserting a thin skewer. If the pastry is browning too quickly, cover it with a sheet of parchment paper or aluminum foil.
