I never cooked an apple dumpling before. But there is a first time for everything.
I got my inspiration from the Williams-Sonoma catalog, but the recipe I did not like.
So, I created something special for my family, based on my collection of cooking books and my imagination.
I hope you like to try it. It is a very homey dessert, full of flavors. Good for a cool autumn evening, any holiday, or an everyday menu. Enjoy!
This dough is more delicate, crumbly, and lighter than tart dough.
Apple Dumplings Stuffed with Dry Fruits and served with Homemade Caramel Sauce
- Ingredients for pate brisee:
- 1 3/4 cups (250g) all-purpose flour
- 2/3 cup (150g) unsalted butter, cut into small pieces and softened
- 1 teaspoon (6g) salt
- pinch of superfine sugar
- 1 medium egg
- 1 tablespoon (15ml) cold milk
- Ingredients for caramel sauce:
- 2 cups of sugar
- ¼ cup light corn syrup
- ½ cup (1 stick) unsalted butter
- ½ cup heavy cream
- 2 tablespoons crème Fraiche
- Ingredients for apple dumplings:
- pate brisee, tart dough
- 4 medium golden delicious apples
- 4 tbsp light brown sugar
- 1/2 cup diced mixed dry fruit (resins, apricots, cranberries)
- 2 tbsp butter, room temperature
- 1 1/2 tsp ground cinnamon
- lemon zest from one lemon
- 1 egg, lightly beaten with 1 tsp. water
- caramel sauce for serving
Direction for pate brisee:
Heap the flour on a counter and make a well. Put in the butter, salt, sugar, and eggs. Using your finger-tips, mix, and cream these ingredients together.
Little by little, draw in the flour, working the dough delicately until it has a grainy texture.
Add the milk and incorporate gently with your finger-tips until the dough begins to hold together.
Using the palm of your hand, work the dough by pushing it away from you 4 or 5 times until smooth. Roll it into a ball, wrap in plastic wrap, and chill until ready to use.
Pate brisee will keep perfectly in an airtight container in the refrigerator for a week or up to 3 months in the freezer.
Direction for caramel sauce:
To prepare the caramel sauce, place ½ cup water in a large saucepan. Add the sugar and corn syrup and cook the mixture over medium-high heat, swirling the pan occasionally, until you have a dark amber caramel about 10 minutes. Carefully whisk in the butter, cream, and crème Fraiche ( the mixture will hiss and bubble up so stand back), whisking until smooth. (The caramel can be made up to 5 days ahead and refrigerated.)
Direction for apple dumplings:
Preheat oven to 350 F.
In a small bowl, mix dried fruit, butter, lemon zest, brown sugar, and cinnamon. Peel apples. With a melon baller, remove cores but do not go all the way through to the bottom. Stuff dried fruit mixture into apples.
Remove dough from the refrigerator and let stand for 5 minutes. Divide the disk into 4 equal pieces. Working in batches, on a floured surface, roll out a piece of dough 1/8 inch thick and about 8 inches square. Place an apple in the center of the dough square. Pull the dough around the apple and gently tie the corners together. Press to shape; seal edges. Repeat the process with the remaining dough and apples.
Transfer the wrapped apples to a baking sheet and brush the dough with the egg mixture. Bake until the dough is golden brown and cooked through, about 40-50 minutes. Remove the apple dumplings from the oven and let cool slightly. Serve with warmed caramel sauce.