Caramel Apple Puff Dumplings Recipes

CARAMEL APPLE DUMPLINGS

Steps:

• In a large saucepan, combine sauce ingredients; bring to a boil, stirring constantly. , For the dumplings, combine flour, sugar and baking powder in a large bowl. Add milk, butter and vanilla; stir just until moistened. Gently fold in apples. Drop by heaping teaspoonfuls into the boiling sauce. Cover and cook over low heat until a knife inserted in the center comes out clean, about 8-10 minutes. Serve warm with whipped cream or ice cream if desired.

APPLE DUMPLINGS WITH CARAMEL SAUCE

Steps:

• In a small bowl, combine the flour, sugar, baking powder and salt; cut in cold butter until crumbly. Gradually add milk, tossing with a fork until dough forms a ball; divide dough in half. Cover and refrigerate for 1 hour or until easy to handle., On a well-floured surface, roll each portion of dough into an 8-in. square. Cut apples in half horizontally; place an apple bottom on each square. Place brown sugar and cinnamon in the core of each bottom; dot each with 2 teaspoons butter. Replace apple tops., Gently bring up corners of pastry to center; pinch edges to seal. Place in a greased 8-in. baking dish. Bake, uncovered, at 350° for 15 minutes., Meanwhile, in a small saucepan, combine flour and water until smooth. Add the sugars, butter and salt. Bring to a boil; cook and stir until smooth and blended. Pour over dumplings. , Bake 35-40 minutes longer or until apples are tender and pastry is golden brown. Serve warm.

HOMEMADE APPLE DUMPLINGS WITH CARAMEL SAUCE

Steps:

• In a large bowl, combine the flour, 2 teaspoons sugar and salt; cut in shortening until crumbly. In a small bowl, combine 1 egg, water and vinegar; gradually add to crumb mixture, tossing with a fork until dough forms a ball. Divide into seven portions. , On a lightly floured surface, roll each portion into a 7-in. square. Place an apple on each pastry square; place 1 tablespoon butter in the center of each. Combine cinnamon and remaining sugar; sprinkle over apples., Bring up corners of pastry to center; pinch edges to seal. Beat remaining egg; brush over pastry. Place in a greased 13-in. x 9-in. baking dish. Bake at 350° for 15 minutes., Meanwhile, in a large saucepan, combine the sauce 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, basting occasionally with sauce. Serve warm.

CARAMEL APPLE DUMPLINGS

Steps:

• Make Caramel Sauce.
• Peel apples, core each, creating a 1" wide hollow from top to bottom.
• Place apples in a bowl and coat with lemon juice.
• On a lightly floured board, roll pastry into a 12" square.
• Cut into four equal squares and center an apple upright on each.
• Pour Caramel Sauce equally into apple hollows.
• Add chopped nuts at this time, if using.
• Brush egg/water mixture over 1/2" wide border around each pastry.
• To wrap each dumpling, with floured finger bring two opposite pastry corners up over apple and pinch tips together. Repeat with remaining two corners.
• Firmly pinch all tips together; pinch each seam, then fold over about 1/8" along the seam and pinch again, leaving no holes.
• Space evenly on a buttered 12x15" baking sheet.
• Bake at 375F for 20 minutes.
• Bake until pastry is deep golden, 10-15 minutes longer.
• With a wide spatula, transfer the dumplings to plates.
• Accompany with remaining caramel sauce and ice cream, if desired.
• Caramel Sauce:.
• In a 2-3 quart pan over medium heat, tilt and swirl sugar often until melted and amber-colored. About 5-7 minutes.
• Stir in whipping cream; mixture will bubble and sugar will harden.
• Stir until sugar melts again and sauce boils, 6-8 minutes.
• At once, pour sauce into a bowl.
• Stir in vanilla.
• Let sauce cool for 10 minutes, then stir in the rum.
• Serve warm or cool.

CARAMEL APPLE PUFF DUMPLINGS

Steps:

• Dumplings:.
• Preheat oven to 400°F.
• Thaw and unfold puff pastry.
• On lightly floured surface, roll the pastry into a 16" sqaure.
• Cut with a knife into 4 equal pieces.
• Peel and core cpples.
• Trim the bottoms so the apples sit flat.
• Place 1 apple in the center of each square.
• Use 1/4 teaspoon of lemon juice if apples start to trun brown.
• Mix together the brown sugar or brown-sugar splenda, butter or margarine and cinnamon.
• Spoon into apples.
• Beat the egg and water together in a small bowl.
• Moisten the edge of the pastry with the mixture.
• Bring the pastry up around the apple, pleating the pastry as needed to form a seal.
• Place the dumplings in an ungreased 9x13 inch baking dish.
• Brush them with remaining egg mixture, sprinkle with granulated sugar or splenda.
• Bake for 35 minutes until golden brown.
• When ready to serve; heat the caramel sauce and the toasted pecans.
• Place a warm dumpling on a serving plate and drizzle the sauce over the top.
• Garnish with cool-whip or vanilla ice cream, if desired.

CARAMEL APPLE DUMPLINGS

Steps:

• Preheat oven to 400.
• Combine first 3 ingredients in a small saucepan.
• Place over low heat, and cook until smooth, stirring constantly.
• Remove from heat; set aside.
• Core apples, cutting to, but not through, the bottom of each apple.
• Spoon caramel mixture evenly into centers of apples.
• Place apples in a small baking dish; cover and bake at 400 for 35 minutes or just until apples are tender.
• Remove apples from dish, and let cool.
• Place 1 sheet of phyllo on a damp towel (keeping remaining phyllo covered).
• Coat phyllo sheet with cooking spray.
• Fold phyllo in half crosswise.
• Place 1 apple on phyllo rectangle.
• Coat edges of phyllo with Pam; bring corners to center, pinching phyllo to seal.
• Coat dumpling with cooking spray Repeat with remaining apple and phyllo sheets.
• Place dumplings on a baking sheet coated with cooking spray.
• Bake at 400 for 5 minutes or until golden.

CARAMEL-FILLED APPLE DUMPLINGS

Steps:

• Heat oven to 400°F.
• Unfold pastry; roll out each pastry sheet on light floured surface to 16x14-inch rectangle. Cut each sheet into 4 (8x7-inch) rectangles.
• Melt caramels with half-and-half in heavy saucepan on low heat, stirring frequently until smooth.
• Place apples on center of pastry rectangles; fill apple cores with caramel mixture. Fold pastry up and around apples, pressing edges together at top and sides to seal well. Place on baking sheet.
• Bake 20 to 25 min. or until pastry is browned.

CARAMEL DUMPLINGS

Steps:

• In a large skillet, heat the butter, brown sugar and water to boiling. Reduce heat to simmer. , Meanwhile, combine the dumpling ingredients; add apple if desired. Drop by tablespoonfuls into the simmering sauce. Cover tightly and simmer for 20 minutes. Do not lift lid. If desired, serve warm with vanilla ice cream.