Quebec Apple Dumplings Recipes

QUEBEC APPLE DUMPLINGS

Steps:

• Preheat oven to 400°F
• Make enough pie enough to roll into 12 6"x6" squares (about a double batch.).
• Sprinkle each square with 1 tsp grated cheddar. Peel and core apples and place one on each square. Fill the centre of each apple with 2 tsp (or 1 heaping tsp) of mincement, 1 tsp of rum, a dot of butter and 1 Tablespoon sugar.
• Bring diagonally opposite corners of dough over the apple to form ears at the top. Cover the 'ears' with aluminium foil.
• Mix the brown sugar, cream and grated lemon rind. Brush the dumplings with this mixture and bake 35 to 45 minutes in 400F oven.
• Remove foil, brush ears with cream mixture and return to oven till 'ears' are brown. Serve warm with plain or sweetened cream, flavoured with rum.

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.

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 RECIPE BY TASTY

Steps:

• Preheat oven to 375ºF.
• In a medium pan, melt the butter. Add the brown sugar, cinnamon, ginger, and salt, and stir until the sugar has melted completely and formed a sauce. Add the apples and toss until the apples are fully coated in the sauce. Remove pan from heat.
• On a floured surface, roll out the puff pastry until it has doubled in size. Cut 4-inch squares.
• Whisk egg with 1 tablespoon of water to form an egg wash.
• Fill each square with 1½ tablespoons of apples. (Reserve extra syrup from apples.) Brush the edges of the squares with egg wash. Fold each corner of pastry over the apples until the apples are completely enclosed in the dumpling. Brush entire dumpling with egg wash.
• Bake for 18-20 minutes, until golden brown. Dust with powdered sugar and drizzle with reserved syrup.
• Enjoy!

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.