Friday, September 19, 2008

Apple Dumplings


Whenever I think of apple dumplings I can't help but think of this movie. I remember watching this when I was very little with my sister over and over and over. It's an old Disney flick from the seventies about these little kids who strike gold. Hey, it's got Don Knotts in it, how can you go wrong? We loved these type of movies when we were kids. These and those old Ma and Pa Kettle movies. Wow...you can totally tell my family was just a teeny-weeny bit redneck, huh?

These apple dumplings have absolutely nothing to do with children or striking it rich in the gold rush. Unless you're serving it to gold plated children...creepy.

These are tasty tart apples spiced to perfection and bundled up in puff pastry. Top it off with some vanilla ice cream and it'll give Don Knotts a run for his money in good ol' comfort. In the interest of experimentation I tried slicing the apples and seeing what happened, it tasted great, but there wasn't a huge difference and it's way more of a pain in the ass. So, just keep 'em whole. It's a "whole" lot easier...oh yes I did.

A pretty dessert that tastes divine in less than a half hour? Oh yes, let me tell you how...



Apple Dumplings

Makes 2

2 tart apples, don't you dare use golden delicious or any garbage like that
1/4 cup brown sugar
1 teaspoon cinnamon
1/4 teaspoon cloves
1/4 teaspoon allspice
1 sheet puff pastry
1 egg, beaten

Preheat oven to 425 F

Unfold the puff pastry and roll it out until it's about half the thickness it was. Cut the pastry in half creating two rectangles. Fold those over to create squares and roll them out a little bit more to flatten seal the two layers. Brush the square with a thin layer of the beaten egg. In a small bowl mix the sugar and spices. Peel and core the apples, leaving the flesh of the apple intact. Place the apple in the center of a puff pastry square and fill the center with the sugar and spice mixture. Pull each corner up and seal, wrapping the apple in a neat little package. Repeat with the remaining apple and pastry. Brush the entire outside with the beaten egg. Bake for about 28-20 minutes or until pastry is golden brown and apple is tender but firm. Serve piping hot with vanilla ice cream.

5 comments:

Zoomie said...

Gotta try this! I have a neighbor who has some Gravensteins - I'll ask him for a few...

katie said...

I LOVE Fall so much. I love love apple season. I will be making these soon!

Kristin said...

Oh God. A story about apple dumplings . . . my husband's grandma used to make them all the time when he was little, using pie crust instead of puff pastry and serving them with "hard sauce," which is basically powdered sugar and milk (I think). So he decided to make them for us once. He ended up wrapping basically half a pie crust around two huge apples, then breaking a hole in the top to pour in half a cup of hard sauce. And we both ate all of ours. And then I was really sick and had to go outside to walk around for an hour before I felt normal again.

I haven't tried them since. But if I wasn't such a damn glutton, I'd probably have better memories of that experience, because they sure tasted good.

Jude said...

I am drawn in.. to that hypnotizing plate of yours..
Wow.. point taken with the types of apples to use. I'll never buy golden delicious again.

viagra online said...

For me Apple Dumplings are perfect to serve as dessert in a special dinner! That is what I did in the Christmas dinner last year!