Apple Dumplings With Cinnamon Syrup Recipes

GREAT AUNT INA'S APPLE DUMPLINGS

Steps:

• Pastry: In a large mixing bowl, sift flour and salt together. Cut in shortening with a pastry cutter or two knives in opposite directions until pieces are the size of small peas. Sprinkle a few tablespoons of water over mixture and gently toss with a fork. Repeat with more water until mixture is all moistened. Form into a ball. Flatten pastry dough on a lightly floured surface. Roll out to a little less than 1/8-inch thick and cut into 7-inch squares.
• Syrup: Prepare the syrup by bringing 2 cups water, 1 cup sugar, 3 tablespoons butter and 1/4 teaspoon cinnamon to a rolling boil over medium-high heat. Reduce to medium-low heat and let simmer until reduced to a thick enough syrup to lightly coat the back of a spoon.
• Preheat oven to 425°F. Butter a large rimmed baking dish and set aside.
• Apples: Peel and core an apple for each pastry square you have. In a small bowl, whisk together 1/2 cup sugar and 1-1/2 teaspoons cinnamon.
• Place an apple in the middle of one of the square pastries. Fill the core cavity of the apple with some of the cinnamon sugar mixture and dot with a tablespoon of butter. Bring opposite points of pastry up over the apple. Overlap, moisten with water and seal. Carefully lift the pastry-wrapped apple and place it in the prepared baking dish. Repeat with remaining apples, pastry squares, cinnamon sugar mixture and butter.
• Pour hot syrup evenly over the tops and around the dumplings.
• Bake for 40-45 minutes or until the crust on each dumpling is golden brown and apples are cooked all the way through. You can test the apples by poking them with a fork or skewer.
• Serve warm with the hot syrup that's in the bottom of the baking dish and ice cream or whipped cream, if desired.

APPLE DUMPLINGS WITH RICH CINNAMON SAUCE

Steps:

• Adjust oven rack to lower-middle position and heat oven to 425 degrees.
• Mix 3 Tbs. of butter, 1/2 cup of brown sugar, 1 tsp. cinnamon and all the nuts in a small bowl. Spoon a portion of the mixture into each hollowed-out apple core.
• For boxed pie crusts, unroll one of the dough sheets onto a floured work surface. Pulling on sides of dough to straighten rounded edges, roll it into an approximate 12-inch square, then cut the dough into four 6-inch squares; brush the perimeter of each square with egg white. Set an apple half on each square. Bring up the 4 corners of dough around the apple and pinch edges to seal. Place on a large (at least 18- by 12-inch) parchment-covered baking dish. Brush dumpling tops and sides with egg white; sprinkle with sugar. Repeat process with remaining apples and dough.
• Bake dumplings until pastry sets and starts to turn golden brown, about 10 minutes. Reduce heat to 375 and bake until golden brown, about 20 minutes longer.
• While apples bake, bring 1 cup water, the remaining 2 Tbs. butter, 1/2 cup brown sugar and 1 tsp. cinnamon to boil in asmall saucepan over medium heat. Dissolve cornstarch in 2 tsps. water; whisk into hot syrup for a smooth sauce. Cover, keep warm.
• For each serving, spoon a portion of sauce on a dessert plate. Set apple dumpling over warm sauce; serve immediately.

CINNAMON APPLE DUMPLINGS

Steps:

• Preheat oven to 400°. In a bowl, combine flour and salt. Cut in shortening until mixture resembles coarse crumbs. With a fork, stir in water until dough forms a ball. Roll out on a floured surface to a 14x7-in. rectangle; cut crust in half. , Peel and core apples; place an apple on each square of crust. Combine sugar and cinnamon; spoon into apples. Moisten edges of crust with water and gather around apples; pinch seams to seal., Place dumplings in an ungreased 9x5-in. loaf pan or a shallow 1-1/2-qt. baking dish. Brush with cream. , In a small saucepan, combine the sugar, Red Hots, cornstarch, water and butter. Bring to a boil over medium-low heat, stirring frequently; boil for 2 minutes. Pour between dumplings. , Bake until crust is golden brown and apples are tender, 35-45 minutes. Serve warm, with cream if desired.

GRANDMA SIMPSON'S APPLE DUMPLINGS

Steps:

• Whisk together flour, salt, and cinnamon for crust. Cut in shortening until very crumbly. Sprinkle enough water over the mixture to just hold the dry ingredients together; mix together and form into a ball. Wrap with waxed paper and chill in the refrigerator for 20 minutes.
• Roll dough on a lightly floured surface (1/2 batch at a time) to a 1/8-inch thickness. Cut into six 7-inch squares. Reserve any extra dough for decorative garnish, if desired.
• Place one apple in the center of each square of dough.
• Combine brown sugar, cinnamon, nutmeg, and cloves in a small bowl. Divide mixture evenly between the apple cores and dot the top of each apple with 1 teaspoon butter. Bring the opposite corners of each square together at the top of each apple, pressing gently to seal the seams. Transfer to a large baking dish, making sure the dumplings do not touch.
• Preheat the oven to 500 degrees F (260 degrees C).
• Combine water, sugar, corn syrup, butter, cinnamon, and nutmeg for syrup in a pan and bring to a boil. Allow to boil for 3 minutes. Pour syrup mixture over the top of all of the dumplings.
• Bake immediately in the preheated oven until the crust begins to turn light golden brown, 5 to 7 minutes. Reduce the oven temperature to 350 degrees F (175 degrees C) and bake, occasionally spooning hot syrup from the bottom of the pan over the top of the dumplings, until apples are tender, 30 to 35 more minutes.
• Serve warm.

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.

DELICIOUS APPLE DUMPLINGS

Steps:

• Preheat an oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking pan.
• Heat the butter, sugar, cinnamon, and vanilla in a saucepan over medium heat until the sugar dissolves, about 5 minutes. Remove from heat; set aside. Divide the crescent roll dough into 16 triangles. Roll 1 slice of apple with the dough and arrange on the prepared pan. Pour the butter mixture over the wrapped apples, then pour the citrus-flavored soda on top.
• Bake in the preheated oven until golden brown, 40 to 45 minutes.

CINNAMON APPLE SYRUP

Steps:

• In a saucepan, combine the apples, sugar, cinnamon and water. Stir to dissolve sugar, and bring to a boil. Reduce the heat to low, and simmer for 10 minutes, or until apples are soft and syrup has thickened. Serve over pancakes or ice cream.

APPLE DUMPLINGS WITH SYRUP

Steps:

• In a large bowl, combine the flour, baking powder and salt; cut in shortening until crumbly. Gradually add milk, tossing with a fork until dough forms a ball. Divide into 24 portions. Cover and refrigerate for at least 1 hour or until easy to handle., On a well-floured surface, roll each portion of dough into a 7-in. square. Place an apple on each square. Combine sugar and cinnamon; place 1 tablespoonful into the core of each apple. Dot each with 1 teaspoon butter., Gently bring up corners of pastry to center; pinch edges to seal. Place in four greased 13-in. x 9-in. baking dishes. Bake at 350° for 15 minutes., Meanwhile, in a large saucepan, combine the syrup ingredients. Bring to a boil; cook and stir until smooth and blended. Pour over apples. , Bake 35-40 minutes longer or until apples are tender and pastry is golden brown. Serve warm.

CINNAMON DUMPLINGS WITH APPLE-CIDER SYRUP

Steps:

• Sift flour, baking powder, cinnamon, and salt in a medium bowl; set aside. Stir together sugar and 3/4 cup water in a large saucepan over medium heat. Cook, without stirring, until sugar begins to melt and turn light amber, about 14 minutes. Continue to cook, stirring occasionally, until sugar has melted and mixture turns medium amber, about 2 minutes more.
• Meanwhile, work butter into the flour mixture using your fingers or a pastry blender until flour is incorporated but mixture is still crumbly. Whisk together egg, egg yolk, and milk in a medium bowl. Form a well in the center of flour mixture; pour in egg mixture. Stir gently with a fork until combined.
• Remove sugar mixture from heat; slowly whisk in cider. Return to heat; bring to a simmer. Using your hands or a small spoon, divide the dough evenly into 12 pieces, and roll into balls about 1 1/2 inches in diameter. Carefully drop 6 balls of dough into the simmering cider syrup. Cook, turning once or twice to coat fully, until dumplings have tripled in size and are deep golden brown, about 20 minutes. Using a slotted spoon, transfer dumplings to a platter, and cover. Repeat with remaining balls of dough. Divide dumplings among 6 bowls, and drizzle with the remaining cider syrup. Serve with creme fraiche.

APPLE DUMPLINGS WITH CINNAMON SYRUP

Steps:

• Mix flour and salt. Cut in shortening until mixture is crumbly. Add enough water to make dough. Divide dough into 6 equal parts. Keep covered while making filling.
• Peel and slice apples. Sprinkle with cinnamon and sugar. Set aside.
• Put syrup ingredients in medium saucepan. Boil for 3 minutes.
• Roll each pastry piece into a circle. Place apples in center of each circle. Wet edges of pastry and bring up edges around the apples. Pinch to seal.
• Place dumplings in a 9x12 baking dish. Pour syrup over the top of dumplings.
• Bake at 425° about 5 minutes or until crust just starts to brown. Reduce temperature to 350° and bake 30 minutes or until crust is golden brown.