Preheat the Oven
Set oven to 375°F (190°C). Lightly grease a baking dish or line with parchment paper.
Prepare the Apples
Peel and core each apple, leaving it whole.
In a small bowl, combine granulated sugar, cinnamon and nutmeg. Sprinkle evenly into each apple core cavity.
Place one cube of butter into each apple cavity on top of the sugar mixture.
Assemble the Dumplings
Roll out each sheet of puff pastry (or dough) to about 1/8″ thickness, cutting into four roughly equal squares if needed.
Place one prepared apple in the center of each pastry square.
Bring corners of the pastry up to meet atop the apple, pinching seams to seal. Tuck any excess dough under the apple to form a neat parcel.
Arrange dumplings seam-side down in the prepared baking dish, spacing them about 1″ apart.
Whisk the Egg Wash
In a small bowl, whisk together the egg and milk. Brush each dumpling lightly to help them turn golden brown.
Make the Baking Syrup
In another bowl, stir together brown sugar, water, apple juice (or cider), vanilla extract and a pinch of salt.
Pour the mixture evenly around (not over) the dumplings in the baking dish.
Bake
Cover the dish loosely with aluminum foil and bake for 25 minutes.
Remove the foil and bake an additional 15–20 minutes, or until pastry is puffed and golden and the syrup is bubbly.
Rest and Serve
Let dumplings rest 5 minutes to thicken the syrup slightly.
Spoon warm syrup over dumplings and serve immediately with ice cream or whipped cream.
Tips & Variations
Add a handful of raisins or chopped nuts into each apple cavity for extra texture.
Stir a dash of ground ginger or allspice into the sugar mixture for a spicier profile.
Use crescent-roll dough for an even easier shortcut.
Yield & Timing
Servings: 4
Prep Time: 20 minutes
Cook Time: 40–45 minutes
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