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Apple Dumplings

Servings: 12
Servings: 12


  • 12 apples
  • 5 cup all-purpose flour
  • 5 cup salt
  • 1 pound cold unsalted butter
  • 1 pound cold water
  • 1 cup brown sugar
  • 1 teaspoon cinnamon
  • 2 teaspoon orange or lemon zest
  • 2 teaspoon egg whites
  • 2 teaspoon white sugar


Baking Directions:

Peel and core the apples, leaving a bit of the flower (not stem) end of the core intact.

Combine half the flour and salt in the container of a food processor; add 1 1/2 sticks of the butter and process until blended.

Add cold water 1 tablespoon at a time, pulsing only until the dough forms a ball.

Wrap the ball in plastic and chill for 30 minutes or up to a day, if time allows.

Repeat with the remaining flour and another 1 1/2 sticks of butter.

(To mix the ingredients by hand, soften the butter slightly, toss together the dry ingredients and work in the butter with your fingertips, a pastry blender or a fork.)

Cream the remaining butter with the brown sugar, cinnamon and fruit zest; spoon a bit of this mixture into the cavity of each apple, using it all up.

Preheat the oven to 375 degrees.

Use as much flour as is necessary to roll one of the dough balls into a rectangle about 12 x 18 inches.

Place 6 of the apples equidistant from one another on the dough, open side up.

Cut the dough into 6 squares.

Wet the edges of each square with a little cold water, then seal the dough by pulling each of the corners in turn onto the top of the apple (stretch the dough slightly to enclose the apple, if necessary).

Brush the pastry with egg white and sprinkle with sugar.

Repeat with the remaining dough and apples.

Place the apples on a baking sheet and bake until the pastry is brown and the apples tender, about 30 minutes.

Let rest for at least 15 minutes, then serve warm or at room temperature.


Time: About 1 1/4 hours