APPLE DUMPLINGS
A classic easy apple dessert
Servings: 4
Ingredients
- 4 granny smith apples peeled and cored but left whole and not sliced
- 1 package of thawed puff pastry sheets only 1 sheet is needed
- 1/2 cup heavy cream
- 1 egg yolk beaten
- 2 tbsp ground cinnamon
- 4 tbsp sugar
- flour for dusting
Instructions
- pre-heat your oven to 350 degrees
- in a small bowl, mix together your cinnamon and sugar and set aside
- peel and core 4 apples
- remove one of your puff pastry sheets from the package and gently roll it out on a lightly floured surface to 1/8 inch thick and make sure it is square. The packages usually come with two sheets so you can set the second sheet aside for another dish (if you are not doubling this recipe and using it)
- now evenly cut your puff pastry into 4 squares with a sharp knife
- time to assemble:
- take 1 square of puff pastry and place on top of a sheet pan
- now add 1 apple in the middle of your pastry
- take one spoonful of your cream and pour that into the center of your apple
- sprinkle 1 1/2 tbsp of your cinnamon sugar mixture over the apple making sure to get some into the center
- now neatly pull the 4 corners of your pastry together pinching together the sides and top to make a seal. Don't worry if there is a little gap here and there.
- Repeat these steps for all your apples and pastry
- Once all your apples are assembled, brush the apples with your egg wash
- place in your pre-heated oven for about 30-40 minutes or until it is golden brown and the apple when pierced with a knife is tender
- Serve immediately with powdered sugar or ice cream