Apple Dumplings with Cider-Cinnamon Sauce
Yield: Makes 6 dumplings
These cranberry-and-hazelnut-stuffed dumplings are like having your own personal apple pie. You can purchase the pastry or make your own. The apples bake in a cider and cinnamon-scented sauce that gives them a lovely crisp glaze. You may serve them with ice cream or with your favorite local cheese.
- 2 tablespoons chopped dried cranberries Add to list
- 2 tablespoons chopped hazelnuts Add to list
- 1 tablespoon maple syrup or honey Add to list
- 6 crisp, tart apples like Granny Smith or Pink Lady, peeled and cored Add to list
- 3 tablespoons butter Add to list
- Pie crust pastry for a 2-crust pie (see note) Add to list
Apple Cider-cinnamon Sauce
Preheat oven to 375° F.
Combine the cranberries, hazelnuts and maple syrup and stuff the center of each apple with the mixture. Top each with a pat of butter.
Roll out the pastry to 1/8-inch thick and cut into 6 squares, about 7 inches each. Place one apple in the center of each square and bring the corners up to meet in the middle. Crimp all the edges to seal well.
Place the apples in a 9x13 baking dish and pour the cider sauce over the apples. Bake for about 1 hour, spooning the sauce over the apples once or twice during baking. Serve the dumplings in dessert dishes with the sauce spooned over.
For the sauce
Place all the ingredients in a small saucepan and boil for 1 minute.
Note on pie crust pastry: You may purchase frozen pie dough, which makes an excellent flaky pastry, or prepare Pastry Dough for Apple Dumplings.
Recipe by, PCC Chef
Source: PCC Fresh, October 2009
ABOUT OUR CHEF: Lynne Vea
Lynne Vea is a graduate of the Executive Chef Program at Le Cordon Bleu, Paris and has been cooking with PCC Natural Markets since 2001. Featured on King-5’s "Gardening with Ciscoe," she demonstrates easy and delicious recipes using seasonal ingredients.
Lynne is an admired PCC Cooks instructor, teaching a variety of popular PCC Cooks classes throughout the year.
She loves to collect old cookbooks, hunt for wild berries, and cook seven-course dinners where the guests are encouraged to dance and cavort between courses.
Find more recipes from Lynne.
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