Wednesday, July 3, 2013

Baked Apple Dumplings

While Boyd was in town visiting he brought all his favorite recipes to share with us. Yum!

We made these Baked Apple Dumplings together while playing games. They were a perfect treat topped with vanilla bean ice cream. A perfect dessert to share during a game break.

Original recipe found here. (If you sign up for the website, you can also get all kinds of great tips and tricks.)

Baked Apple Dumplings
Serves 8

2 1/2 cups all-purpose flour
tablespoons sugar 
teaspoons baking powder
3/4 teaspoon salt
10 tablespoons (1 1/4 sticks) unsalted butter, cut into 1/2-inch pieces and chilled
tablespoons vegetable shortening, cut into 1/2-inch pieces and chilled
3/4 cups cold buttermilk

  • Apple Dumplings:
  • tablespoons sugar
  • teaspoon ground cinnamon
  • tablespoons unsalted butter, softened
  • tablespoons golden raisins, chopped
  • Golden Delicious apples (other kinds of apples turn to applesauce, or stay too crisp)
  • egg whites, lightly beaten

Cider Sauce
(Makes 1.5 cups)
1 cup apple cider
1 cup water
1 cup sugar
1/2 teaspoon ground cinnamon
2 tablespoons unsalted butter
1 tablespoon lemon juice

  • 1. Make Dough Process flour, sugar, baking powder, and salt in food processor until combined. Scatter butter and shortening over flour mixture and pulse until mixture resembles wet sand. Transfer to bowl. Stir in buttermilk until dough forms. Turn out onto lightly floured surface and knead briefly until dough is cohesive. Press dough into 8- by 4-inch rectangle. Cut in half, wrap each half tightly in plastic, and refrigerate until firm, about 1 hour. (Or make it the night before and let it set overnight.)
  • 2. Prep Apples Adjust oven rack to middle position and heat oven to 425 degrees. Combine sugar and cinnamon in small bowl. In second bowl, combine butter, raisins, and 3 tablespoons cinnamon sugar mixture. Peel apples and halve through equator. Remove core and pack butter mixture into each apple half.
  • 3. Assemble Dumplings On lightly floured surface, roll each dough half into 12-inch square. Cut each 12-inch square into four 6-inch squares. Working one at a time, lightly brush edges of dough square with egg white and place apple, cut-side up, in center of each square. Gather dough one corner at a time on top of apple, crimping edges to seal. Using paring knife, cut vent hole in top of each dumpling.
  • 4. Make Cider Sauce Bring cider, water, sugar, and cinnamon to simmer in saucepan and cook over medium-high heat until thickened and reduced to 1 1/5 cups of sauce, about 15 minutes. Off heat, whisk in butter and lemon juice. Drizzle over dumplings to serve.
    5. Finish Apples Line rimmed baking sheet with parchment paper. Arrange dumplings on prepared baking 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.

Boyd also enjoyed them for a late night snack, breakfast, and lunch the next day.

What is your favorite snack for game nights?

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