7 UP APPLE DUMPLINGS RECIPE RECIPES

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APPLE DUMPLINGS RECIPE - BETTYCROCKER.COM



Apple Dumplings Recipe - BettyCrocker.com image

You can’t go wrong with a classic Betty Crocker recipe, and this one is no exception. This timeless dessert is the epitome of fall—homemade flaky pastry is wrapped around a hot and bubbly apple and a warm brown sugar glaze is poured on top for an extra sweet finish. While these dumplings are sublime on their own, we wouldn’t be opposed to eating these crispy apple treats with a scoop of vanilla ice cream!

Provided by Betty Crocker Kitchens

Total Time 1 hours 5 minutes

Prep Time 25 minutes

Yield 6

Number Of Ingredients 9

2 cups all-purpose flour or whole wheat flour
1 teaspoon salt
2/3 cup plus 2 tablespoons cold butter or margarine
4 to 5 tablespoons cold water
6 baking apples, about 3 inches in diameter (such as Braeburn, Granny Smith or Rome)
3 tablespoons raisins
3 tablespoons chopped nuts
2 1/2 cups packed brown sugar
1 1/3 cups water

Steps:

  • Heat the oven to 425°F. In a large bowl, mix the flour and salt. Cut in the butter, using a pastry blender or fork, until particles are the size of small peas. Sprinkle with the cold water, 1 tablespoon at a time, mixing well with fork until all flour is moistened. Gather the dough together, and press it into a 6x4-inch rectangle.
  • Lightly sprinkle flour over a cutting board or countertop. Cut off 1/3 of the dough with a knife; set aside. On the floured surface, place 2/3 of the dough. Flatten dough evenly, using hands or a rolling pin, into a 14-inch square; cut into 4 squares. Flatten the remaining 1/3 of the dough into a 14x7-inch rectangle; cut into 2 squares. You will have 6 squares of dough.
  • Remove the stem end from each apple. Place the apple on a cutting board. Using a paring knife, cut around the core by pushing the knife straight down to the bottom of the apple and pull up. Move the knife and make the next cut. Repeat until you have cut around the apple core. Push the core from the apple. (Or remove the cores with an apple corer.) Peel the apples with a paring knife.
  • Place 1 apple on the center of each square of dough. In a small bowl, mix the raisins and nuts. Fill the center of each apple with raisin mixture. Moisten the corners of each square with small amount of water; bring 2 opposite corners of dough up over apple and press corners together. Fold in sides of remaining corners; bring corners up over apple and press together. Place dumplings in a 13x9-inch (3-quart) glass baking dish.
  • In a 2-quart saucepan, heat the brown sugar and 1 1/3 cups water to boiling over high heat, stirring frequently. Carefully pour the sugar syrup around the dumplings.
  • Bake about 40 minutes, spooning syrup over apples 2 or 3 times, until crust is browned and apples are tender when pierced with a fork.
  • Serve warm or cooled with syrup from pan.

Nutrition Facts : Calories 830 , CarbohydrateContent 141 g, CholesterolContent 65 mg, FatContent 5 , FiberContent 3 g, ProteinContent 6 g, SaturatedFatContent 16 g, ServingSize 1 Serving, SodiumContent 600 mg, SugarContent 104 g, TransFatContent 1 g

APPLE DUMPLINGS RECIPE | FOOD NETWORK



Apple Dumplings Recipe | Food Network image

Provided by Food Network

Categories     dessert

Total Time 3 hours 30 minutes

Cook Time 55 minutes

Yield 6 servings

Number Of Ingredients 13

2 cups all-purpose flour, plus more for dusting
Pinch salt 
3/4 cup lard, softened 
4 tablespoons unsalted butter, softened
1/2 cup water
6 Granny Smith apples
1 cup brown sugar 
4 tablespoons unsalted butter, cut into 12 pieces 
Ground cinnamon, for sprinkling 
3 cups water
2 cups granulated sugar
2 tablespoons unsalted butter
1 teaspoon vanilla extract

Steps:

  • For the pastry dough: Mix together the flour and salt in a large bowl. Add the lard and butter and mix with your hands until crumbly. Slowly add the water and mix until the dough comes together, then coat with flour to prevent sticking. Refrigerate the dough for a minimum of 2 hours and preferably overnight.
  • Preheat the oven to 375 degrees F. Roll out the dough into a 1/8-inch-thick square on a lightly floured surface, then cut the into six 7-by-7-inch squares.
  • For the apple filling: Peel and core the apples. Place an apple in the center of each dough square. Put 1 piece of butter into the center of each apple. Push some brown sugar down on top of the butter until packed tight. Put a second piece of butter on top of the sugar. Sprinkle cinnamon liberally across the dough and the filled apples. Fold opposite corners of the dough up around each apple, and then turn over and mold the rest of the dough over the apples, being careful not to leave any parts of the apples exposed. Tear off any excess dough on the bottom of each apple.
  • Place the apples in a 9-by-13-inch baking dish.
  • For the dumpling sauce: Combine the water, granulated sugar, butter and vanilla in a small saucepan and bring to a boil over high heat.
  • Ladle 1/2 cup of the dumpling sauce over each dumpling and pour the excess sauce into the baking dish. Bake until the crust is golden brown and the fruit is tender, about 35 minutes. Serve warm.

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