Best 4 Apple Dumplings My Way Recipes

~ APPLE DUMPLINGS MY WAY ~

Steps:

• 1. Make your dough by placing flour, salt and sugar in food processor, hit pulse button a few times to mix. Next add the shortening and pulse - then butter, until a loose crumbly mixture is formed. Add water a little at a time and when it starts coming together and forming a ball, remove and form a disc shape. Wrap in plastic wrap and chill while making syrup. If no food processor, mix flour, salt and sugar in a bowl, cut in the butter and shortening with a pastry blender until crumbly. Stir in water until holds together well. Not too sticky though.
• 2. In a saucepan add 1 cup sugar, 2 cups water, 3 tablespoons butter and cinnamon. Whisk together.Bring to a boil, then simmer for about 5 minutes, stirring occasionally. Should take on a syrupy appearance. It will more so as it cools. Set aside to cool.
• 3. In a small bowl, mix together the sugar and cinnamon. Set aside. Core and peel apples. Roll out dough to 1/8th - 1/4 inch thickness, on lightly floured surface. I used a bowl and cut out 4 - 6 inch circles. After cut you can roll thinner and larger if need be.
• 4. Place an apple in the center of each circle and fill each cavity with 1 1/2 tablespoon of cinnamon sugar. Place 1 piece of butter into each cavity as well. Bring dough up to meet at the top of apple and seal.
• 5. Place apples in an 8 x 8 square baking pan or a little larger. I then sprinkled tops with a little more cinnamon and sugar. Place in 425 degree oven for 15 minutes. Pour syrup over apples.
• 6. Reduce heat to 350 and bake an additional 45 minutes. Basting a few times with syrup. I tested the apples with a thin knife for tenderness. Remove from oven and cool some before serving. This gives the sauce some time to thicken up.
• 7. Serve apples in a bowl and ladle each with more syrup. Can be served with a scoop of ice cream. Delicious!

OLD-FASHIONED APPLE DUMPLINGS

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Butter a 9x13 inch pan.
• On a lightly floured surface, roll pastry into a large rectangle, about 24 by 16 inches. Cut into 6 square pieces. Place an apple on each pastry square with the cored opening facing upward. Cut butter into 8 pieces. Place 1 piece of butter in the opening of each apple; reserve remaining butter for sauce. Divide brown sugar between apples, poking some inside each cored opening and the rest around the base of each apple. Sprinkle cinnamon and nutmeg over the apples.
• With slightly wet fingertips, bring one corner of pastry square up to the top of the apple, then bring the opposite corner to the top and press together. Bring up the two remaining corners, and seal. Slightly pinch the dough at the sides to completely seal in the apple. Repeat with the remaining apples. Place in prepared baking dish.
• In a saucepan, combine water, white sugar, vanilla extract and reserved butter. Place over medium heat, and bring to a boil in a large saucepan. Boil for 5 minutes, or until sugar is dissolved. Carefully pour over dumplings.
• Bake in preheated oven for 50 to 60 minutes. Place each apple dumpling in a dessert bowl, and spoon some sauce over the top.

APPLE DUMPLINGS

Steps:

• Preheat the oven to 350 degrees F. Butter a 9-by-13-inch pan.
• Peel and core the apples, then cut each into 8 slices. Roll each apple slice in a crescent roll piece, then transfer to the prepared pan.
• Melt the butter in a saucepan, then add the sugar and barely stir. Add the vanilla and stir slightly, then pour the entire mixture over the apples. Pour the citrus soda around the edges of the pan. Sprinkle with cinnamon and bake until golden brown and crispy on top, about 40 minutes.
• Serve, spooning some of the sweet sauces from the pan over the top.

APPLE DUMPLINGS

Steps:

• Heat the oven to 425°F. In a large bowl, mix the flour and salt. Cut in the butter, using a pastry blender or fork, until particles are the size of small peas. Sprinkle with the cold water, 1 tablespoon at a time, mixing well with fork until all flour is moistened. Gather the dough together, and press it into a 6x4-inch rectangle.
• Lightly sprinkle flour over a cutting board or countertop. Cut off 1/3 of the dough with a knife; set aside. On the floured surface, place 2/3 of the dough. Flatten dough evenly, using hands or a rolling pin, into a 14-inch square; cut into 4 squares. Flatten the remaining 1/3 of the dough into a 14x7-inch rectangle; cut into 2 squares. You will have 6 squares of dough.
• Remove the stem end from each apple. Place the apple on a cutting board. Using a paring knife, cut around the core by pushing the knife straight down to the bottom of the apple and pull up. Move the knife and make the next cut. Repeat until you have cut around the apple core. Push the core from the apple. (Or remove the cores with an apple corer.) Peel the apples with a paring knife.
• Place 1 apple on the center of each square of dough. In a small bowl, mix the raisins and nuts. Fill the center of each apple with raisin mixture. Moisten the corners of each square with small amount of water; bring 2 opposite corners of dough up over apple and press corners together. Fold in sides of remaining corners; bring corners up over apple and press together. Place dumplings in a 13x9-inch (3-quart) glass baking dish.
• In a 2-quart saucepan, heat the brown sugar and 1 1/3 cups water to boiling over high heat, stirring frequently. Carefully pour the sugar syrup around the dumplings.
• Bake about 40 minutes, spooning syrup over apples 2 or 3 times, until crust is browned and apples are tender when pierced with a fork.
• Serve warm or cooled with syrup from pan.