Apple dumplings
baked apple dumplings
Whole or halved apples wrapped in pastry and baked with sugar and spice, a long-standing British and American dessert.
About this dish
Whole or halved apples wrapped in pastry and baked with sugar and spice, a long-standing British and American dessert. The recipe here chooses one named variation from that wider tradition; household fillings, shapes and serving styles may differ.
Recipe
Baked cinnamon apple dumplings
Pastry
- 360 g flour
- 200 g cold butter, diced
- 1 tbsp sugar
- 1/2 tsp salt
- 100-130 ml ice water
- 6 small firm apples, peeled and cored
- 60 g brown sugar
- 1 tsp cinnamon
- 40 g butter
- 40 g raisins
Egg wash
- 1 egg yolk
- 1 tbsp cream
- 1
Pastry: 360 g flour; 200 g cold butter, diced; 1 tbsp sugar; plus the remaining ingredients listed for this component. Rub pastry butter into flour, sugar and salt, leaving some small butter pieces. Add enough ice water to bind; chill 1 hour. Keep butter cold and add water by spoonfuls only until dough holds; wrap flat for chilling.
- 2
Mix brown sugar and cinnamon. Roll dough into 6 squares about 18 cm wide. Roll equal squares lightly and keep unused pastry cold.
- 3
Set an apple on each square; fill its core with sugar mixture, raisins and a piece of filling butter. Bring corners up and seal all seams. Divide core filling evenly, leave sealing edges clean and patch every tear.
- 4
Egg wash: 1 egg yolk; 1 tbsp cream. Brush with yolk mixed with cream. Bake on a lined tray at 190°C/375°F 40-50 minutes until pastry is golden and apples are tender. Preheat fully, leave tray gaps and test apple tenderness as well as golden pastry; rest because fruit stays very hot.
Note
Small apples cook evenly inside their pastry shells. This is the baked unsauced version, not the syrup-baked alternative.