Apple Dumpling Cocktail Recipes

OLD-FASHIONED APPLE DUMPLINGS

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Butter a 9x13 inch pan.
• On a lightly floured surface, roll pastry into a large rectangle, about 24 by 16 inches. Cut into 6 square pieces. Place an apple on each pastry square with the cored opening facing upward. Cut butter into 8 pieces. Place 1 piece of butter in the opening of each apple; reserve remaining butter for sauce. Divide brown sugar between apples, poking some inside each cored opening and the rest around the base of each apple. Sprinkle cinnamon and nutmeg over the apples.
• With slightly wet fingertips, bring one corner of pastry square up to the top of the apple, then bring the opposite corner to the top and press together. Bring up the two remaining corners, and seal. Slightly pinch the dough at the sides to completely seal in the apple. Repeat with the remaining apples. Place in prepared baking dish.
• In a saucepan, combine water, white sugar, vanilla extract and reserved butter. Place over medium heat, and bring to a boil in a large saucepan. Boil for 5 minutes, or until sugar is dissolved. Carefully pour over dumplings.
• Bake in preheated oven for 50 to 60 minutes. Place each apple dumpling in a dessert bowl, and spoon some sauce over the top.

APPLE DUMPLINGS

Steps:

• In the bowl of a food processor, pulse a few times to combine the flour, sugar, and salt. Add the butter and pulse until the mixture resembles coarse meal. Add 6 tablespoons water and pulse just until the mixture is moistened and holds together. Add up to 2 more tablespoons water if necessary but be careful not to make the dough too wet. Tip the dough out onto a piece of plastic wrap. Use the edges of the plastic wrap to lift and press the dough into a cohesive piece. Wrap with plastic and shape into a flat rectangle. Chill for at least 1 hour and up to 3 days.
• In a small bowl, stir together the brown sugar, cinnamon, and salt. Using a melon baller, remove a tiny bit of the root end of each apple. Use the melon baller to core each apple from the stem, leaving about ¾-inch intact at the bottom. Rub the outside of the apples with some of the brown sugar mixture. Toss the remaining brown sugar mixture with the butter and currants and stuff it evenly into the apples. Butter a large baking dish.
• On a lightly floured surface divide the dough into 6 equal rectangles. Working with one piece at a time, roll into an 8-inch square between 1/8- and ¼-inch thick. (Keep the other pieces in the fridge while you work.) Place one apple in the center, open side up. Brush the edges with the beaten egg and bring them up and over one apple, pressing the dough gently to adhere it. (If there are any thin spots or holes in the dough, seal them well to prevent the dough from slipping off during baking.) Transfer the wrapped apple to the prepared dish and transfer it to the fridge. Repeat with the remaining dough, egg wash, and apples. Heat the oven to 400 degrees. Chill the apples while the oven is heating.
• Just before baking, brush the apples all over with the egg wash and sprinkle all sides generously with sugar. Bake until the crust is deep golden brown, about 30 to 40 minutes. Insert a small knife in an inconspicuous spot to test the apple for softness and return to the oven for a few minutes more if not done yet. If crust is becoming too dark, tent lightly with foil until apples are cooked through.

APPLE DUMPLING (COCKTAIL)

Steps:

• In a blender, combine frozen dessert, ice cubes, maple syrup, vanilla, cinnamon, nutmeg and brandy and blend until smooth.
• Pour into prepared glasses and garnish with shipped cream and a pinch of nutmeg.

EASY APPLE DUMPLINGS

Steps:

• Preheat your oven to 350°F.
• Spray a 9×13 pan with non-stick spray.
• Slice the cored and peeled apples into eight wedges.
• Open one of the cans of crescent rolls and carefully unroll it. Separate the 8 triangles from each other.
• Place one apple slice on the wide end of the triangle, then roll up like a crescent roll (the package has an illustration on the back if you're not sure what that should look like). Tuck the ends around the apple slice to completely enclose it. Place in the baking pan and repeat with the seven remaining triangles from the first can, then repeat again with the second can of crescent rolls.
• Place the butter in a large microwave safe measuring cup and microwave until melted, about a minute.
• Stir in the sugar, vanilla, and cinnamon, then spread evenly over the dumplings in the pan.
• Pour the Mountain Dew around the edges of the pan.
• Bake at 350F for 35-40 minutes, or until the crescent rolls are golden brown on top.

OLD FASHIONED APPLE DUMPLINGS RECIPE

Steps:

• Preheat oven to 400*F
• Spray a 9x13 casserole dish with oil. Set aside
• In a bowl, using a pastry blender, mix flour, salt, baking powder and butter until mixture is crumbly.
• Add milk ¼ cup at a time, mixing well with a rubber spatula to bind ingredients.
• Lightly / medium flour a work surface and place dough in the middle. Roll out dough into a 10 x 14 inch rectangle. Think cinnamon rolls.
• Grate apples and place on top of rolled out dough.
• Sprinkle apples with ½ teaspoon cinnamon and ½ cup white sugar.
• Gently roll up dough along the long end - like you would a cinnamon roll. Dough is more like a thick pie crust than a soft cinnamon roll dough. This makes it harder to roll, not to mention this bulky apple layer.
• Once dough is rolled up into a tight roll, cut like cinnamon rolls, cut in 1 ¼ inch slices, like cinnamon rolls.
• Place apple dumplings into a prepared casserole dish, filling the dish entirely. Don't overpack, allowing room for rolls to gently expand during cooking.
• In a small saucepan, bring 2 cups water, 2 cups brown sugar, ¼ cup butter and ¼ teaspoon cinnamon to a simmer.
• Pour over apple dumplings.
• Bake for 35 minutes.
• Remove and serve immediately by itself or with a scoop of vanilla ice cream.

MAMA ROSE'S APPLE DUMPLINGS

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Spray a square baking pan with nonstick spray.
• Pour melted butter into a bowl; add sugar, flour, and cinnamon for dumplings and whisk until fully combined with the butter. Toss apples in mixture to coat; add 2 tablespoons warm water and mix to combine.
• Gently stretch out the biscuits one at a time until they're large enough to fit 1 tablespoon apple mixture. Be careful not to stretch them too thin, you don't want the dough to break.
• Add 1 heaping tablespoon apple mixture to the center of each stretched-out biscuit. Gently tuck the dough around the mixture to seal each dumpling into a ball shape.
• Line up the dumplings with the seal facing down. Use a sharp knife to slice a tiny slit into the top of each dumpling to allow them to vent while cooking.
• Bake in the preheated oven until nearly golden brown, 15 to 25 minutes.
• While dumplings are baking, melt butter for sauce in a medium saucepan over medium-low. Slowly sprinkle flour into the butter, whisking the entire time. Add water and stir to combine. Remove from heat. Whisk in sugar and vanilla extract.
• Remove dumplings from the oven and pour sauce on top. Continue to bake until the edges of the corner dumplings start to brown and pull away from the sides of the pan, 5 to 6 minutes more.