Craze E Apple Dumplings 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.

CRAZY EASY APPLE DUMPLINGS

Steps:

• Preheat oven to 350.
• On a surface dusted w/ flour, unfold the Cresent Rolls. Cut them out with along the dotted line.
• Place an apple wedge on the wide edge of each dough triangle and roll up maintaining the croissant shape as much as possible (You will need to close the ends to cover all of the apple wedge.
• Place the dumplings in an 8 in baking dish.
• In a saucepan, melt the butter, sugar and cinnamon over medium heat. Stir in the Mountain Dew. Pour mixture over the dumplings.
• Cover the pan with foil and bake for 15 minutes. After 15 minutes, uncover the pan and bake for an additional 15 minutes.

GRANDMA'S APPLE DUMPLINGS

Steps:

• Creating the pie dough:.
• Blend flour, salt, and shortening together using a pastry cutter until the mixture is about the texture of corn meal.
• Add 1/2 cup of ice cold water and mix the dough (I find using my hands for this is easiest). If dough is too dry, add a bit more water but sparingly.
• Roll dough out on a lightly floured surface to 1/8 inch thickness. Cut into eight squares.
• Filling the dumplings:.
• Place one apple on a square of pie dough. Fill the apple with sugar, sprinkle with cinnamon, and dot with butter.
• Bring corners of pie dough to top of apple and pinch shut.
• Place finished dumplings in a 9x13 greased pan.
• Syrup:.
• Bring to boil sugar, water, and butter in a sauce pan. Boil for two minutes.
• Pour syrup mixture around the dumplings.
• Bake at 400 degrees for 40 minutes or until golden brown. Baste the dumplings with the syrup from the pan every 5 to 7 minutes.

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.

AMISH BOILED APPLE DUMPLINGS

Steps:

• In a medium bowl, combine the flour, 1/2 cup apple juice and cinnamon, stirring until smooth.
• Stir in diced apples.
• Pour all the apple juice into a 4-quart pot with a tight fitting lid.
• Bring to a boil over medium heat.
• Drop diced apple mixture by soup-spoonsful into the boiling juice.
• Cover and let boil 20 minutes.
• Do not remove lid during cooking.
• After 20 minutes, remove the dumplings from the pan; set aside.
• Stir the cornstarch into the remaining apple juice in the pot and cook until thickened.
• Serve the sauce over the dumplings.

EASY APPLE DUMPLINGS

Steps:

• Preheat oven to 375°. For syrup, place 1 cup sugar, water, 3 tablespoons butter and ¼ teaspoon cinnamon in a saucepan; bring to a boil. Boil 3 minutes; remove from heat., Mix the remaining ½ cup sugar and ¼ teaspoon cinnamon. On a lightly floured surface, roll dough to a 21x14-in. rectangle; cut into 6 squares. Place an apple on each square. Fill center of each with 4 teaspoons sugar mixture and ½ teaspoon butter. Moisten edges of crust with water; bring up corners over apples, pinching edges to seal. Place in an ungreased 13x9-in. baking dish., Pour syrup around apples. Bake until golden brown and apples are tender, about 45 minutes. Serve warm.

APPLE DUMPLINGS

Steps:

• PATE SUCREE: Pulse flour, sugar and salt in a food processor to combine. Add butter, and process until mixture resembles coarse meal, about 10 seconds.
• Lightly beat egg yolks with water in a small bowl. With machine running, add yolk mixture to the flour mixture, and process until dough just holds together (no longer than 20 second). Divide dough into 2 disks, and wrap in plastic, and refrigerate for 2 hours (or up to 2 days).
• Divide both disks of pâte into 3 portions. On a lightly floured work surface, roll each disk into a 1/8-inch-thick round. Combine sugar and cinnamon. Sprinkle 1 teaspoons of the mixture over each of dough rounds.
• Combine 2 tablespoons cinnamon-sugar mixture, the jam, walnuts, brown sugar and lemon juice in a small bowl.
• Peel and core apples, creating a cavity about 1-inch wide. Place each apple in the center of a dough round, spoon 1 1/2 tablespoons jam mixture into each apple. Starting on one side, press dough against apple. Gather the dough at the top and trim any excess, leaving just enough to pinch closed. Place apples on a parchment lined baking sheet.
• Refrigerate until firm, 45-60 minutes.
• Preheat oven to 350°F.
• Lightly beat egg with water. Brush apples with egg wash. Sprinkle with cinnamon-sugar mixture to taste. Bake until golden brown, 45-55 minutes.
• Serve warm or at room temperature, with whipped cream.

CARAMEL APPLE-CRESCENT 'DUMPLINGS'

Steps:

• Heat oven to 375ºF.
• Microwave caramels and 1 Tbsp. milk in small microwaveable bowl on HIGH 40 sec.; stir. Cube half the cream cheese. Add to caramel sauce along with the flour; stir. Microwave until caramels and cream cheese are completely melted and sauce is well blended, stirring every 10 sec.
• Unroll crescent dough; separate into 8 triangles. Place on parchment-covered baking sheet; spread with caramel sauce. Top with apples, placing 1 apple wedge at shortest side of each triangle. Roll up, starting at apple-topped sides. Rearrange, if necessary, until roll-ups are point sides down on baking sheet.
• Bake 12 to 14 min. or until golden brown. Meanwhile, mix sugar with remaining cream cheese and milk until blended.
• Cool roll-ups 5 min. Drizzle with cream cheese glaze. Serve warm.

EASY APPLE DUMPLINGS

Steps:

• Flatten biscuits with hand.
• Wrap each biscuit around an apple half; place seam side down into a greased 13x9x2-inch baking dish.
• Combine sugar, water, butter, and vanilla; pour into pan.
• Sprinkle cinnamon over dumplings.
• Bake uncovered at 350 degrees for 30-40 minutes or until golden brown and apples are tender.