Spiral 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.

SPIRAL APPLE DUMPLINGS

Steps:

• For sauce, in a large saucepan, combine 2 cups sugar, the water, margarine, 1/4 teaspoon cinnamon, and nutmeg.
• Bring to boiling and boil for 5 minutes; set aside (should have about 2 cups sauce).
• For dough, in a large mixing bowl, combine flour, baking powder, and salt.
• Using a pastry blender, cut in shortening until pea-size.
• Make well in center.
• Add milk all at once.
• Stir just until moistened.
• Knead dough on a lightly floured surface 10 to 12 strokes or until nearly smooth.
• Roll out to 12x10-inch rectangle.
• For filling, combine 1/4 cup sugar and 1/2 teaspoon cinnamon; set aside.
• Sprinkle apples evenly over dough.
• Sprinkle with sugar mixture.
• Roll dough into spiral, starting from a long side. Pinch seam to seal.
• Cut into twelve 1-inch-thick pieces.
• Place in 13x9x2-inch baking pan.
• Pour sauce over dumplings.
• Bake in a 350 degree F. oven about 50 minutes or until golden.

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.

SPIRAL APPLE DUMPLINGS RECIPE

Steps:

• For sauce, in large saucepan, combine 2 c. sugar, the water, margarine, 1/4 t. cinnamon. Bring to a boil for 5 min; set aside (should have 2 c. sauce) For dough, in a large mixing bowl, combine flour, baking powder, and salt. Using a pastry blender, cut until pea-size. Make well in center. Add milk all at once. Stir just until moistened. Knead dough on flour about 10-12 strokes or until nearly smooth. Roll out to 12 x 10 inch rectangle. For filling, combine 1/4 c. sugar and 1/2 t. cinnamon; set aside. Sprinkle apples evenly over with sugar mixture. Roll dough into spiral, starting from a long side. Pinch to seal. Cut into twelve pieces. Place in 13 x 9 x 2 inch baking pan. Pour dumplings. Bake at 350 deg. about 50 min. or until golden. Makes 12 servings.