Kimmis Apple Dumplings Recipes

AMISH APPLE DUMPLINGS

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Spray a 9x13-inch baking dish with cooking spray.
• Set apples aside in a cold water bath while you prepare the dough.
• Combine flour, baking powder, and salt in a medium mixing bowl. Add shortening and cut together with a pastry blender or a fork until crumbly. Add milk and stir until dough comes together.
• Combine 1 cup brown sugar and cinnamon in another bowl. Separate dough into six equal portions and roll out to about 1/4-inch thickness. Place an apple in the center of each dough portion and fill the core with the cinnamon-sugar mixture. Wrap each apple in dough and place into the prepared pan.
• Combine remaining brown sugar, water, butter, and nutmeg in a medium saucepan over medium-high heat. Cook until sugar is dissolved and butter is melted, about 5 minutes. Pour syrup over dumplings.
• Bake in the preheated oven until dough is golden brown and apples are soft, about 40 minutes.

APPLE DUMPLINGS

Steps:

• Preheat the oven to 350 degrees F. Butter a 9-by-13-inch pan.
• Peel and core the apples, then cut each into 8 slices. Roll each apple slice in a crescent roll piece, then transfer to the prepared pan.
• Melt the butter in a saucepan, then add the sugar and barely stir. Add the vanilla and stir slightly, then pour the entire mixture over the apples. Pour the citrus soda around the edges of the pan. Sprinkle with cinnamon and bake until golden brown and crispy on top, about 40 minutes.
• Serve, spooning some of the sweet sauces from the pan over the top.

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 DUMPLING PUDDLE PUDDING

Steps:

• Heat oven to 180C/160C fan/gas 4. Melt the butter, sugar and golden syrup in a pan with 100ml water. Bring to a simmer, add the apples and cook for 10-15 mins until they're starting to soften - it will be quite saucy. Add a generous pinch of salt, taste and check the balance, adding more if you like. If your pan isn't ovenproof, pour into a baking dish about 20 x 30cm, or two smaller ones.
• Tip the flour into a bowl. Mix with the baking powder, sugar, cinnamon and a pinch of salt. Rub the butter into the mixture with your fingertips until it resembles damp sand. Add the milk, stir with a cutlery knife until it starts to clump together, then use your hands to bring the dough together, picking up any flaky bits. Don't overwork it or your dumplings will be heavy. Divide into 12 golf ball-sized pieces and roll into dumplings. Arrange over the apples, leaving little gaps here and there. Sprinkle with a little extra sugar (brown or caster) and bake for 25 mins until the dumplings are puffed up and golden. Let rest for a few mins and serve with plenty of cold cream.

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:

• 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.

MOM'S APPLE DUMPLINGS

Steps:

• For syrup, in a small saucepan, bring the water, sugar, cinnamon and nutmeg to a boil, stirring occasionally. Remove from the heat; add butter and food coloring if desired. Stir until butter is melted; set aside. , For dumplings, in a small 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. , On a lightly floured surface, roll dough into an 18x12-in. rectangle. Cut into six squares. Place an apple in the center of each square. , Combine 2 teaspoons sugar, cinnamon and nutmeg; sprinkle over apples. Dot with butter. Bring up corners of pastry to center; pinch edges to seal. , Place in a greased 11x7-in. baking dish. Pour syrup over dumplings; sprinkle with remaining sugar. , Bake at 375° for 35 minutes or until pastry is golden brown and apples are tender. Serve warm with cream.

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.

APPLE DUMPLINGS WITH CRESCENT ROLL DOUGH

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Peel and core apple, then cut into 8 slices.
• Combine water, white sugar, and butter in a saucepan over medium heat; stir regularly and bring to a boil. Remove from the heat.
• Unroll crescent dough into 8 pieces. Wrap each piece around an apple slice and transfer to a 9-inch square baking dish. Slowly pour sugar water over the dumplings.
• Mix brown sugar and cinnamon together in a small bowl until combined. Sprinkle over the dumplings.
• Bake in the preheated oven until puffed and golden brown, about 30 minutes. Remove from the oven and spoon hot sugar mixture over the dumplings to glaze them. Serve warm.