Appledumplingswithcinnamonsyrup Recipes

Steps:

• Adjust oven rack to lower-middle position and heat oven to 425 degrees.
• Mix 3 Tbs. of butter, 1/2 cup of brown sugar, 1 tsp. cinnamon and all the nuts in a small bowl. Spoon a portion of the mixture into each hollowed-out apple core.
• For boxed pie crusts, unroll one of the dough sheets onto a floured work surface. Pulling on sides of dough to straighten rounded edges, roll it into an approximate 12-inch square, then cut the dough into four 6-inch squares; brush the perimeter of each square with egg white. Set an apple half on each square. Bring up the 4 corners of dough around the apple and pinch edges to seal. Place on a large (at least 18- by 12-inch) parchment-covered baking dish. Brush dumpling tops and sides with egg white; sprinkle with sugar. Repeat process with remaining apples and dough.
• Bake dumplings until pastry sets and starts to turn golden brown, about 10 minutes. Reduce heat to 375 and bake until golden brown, about 20 minutes longer.
• While apples bake, bring 1 cup water, the remaining 2 Tbs. butter, 1/2 cup brown sugar and 1 tsp. cinnamon to boil in asmall saucepan over medium heat. Dissolve cornstarch in 2 tsps. water; whisk into hot syrup for a smooth sauce. Cover, keep warm.
• For each serving, spoon a portion of sauce on a dessert plate. Set apple dumpling over warm sauce; serve immediately.

Steps:

• Preheat oven to 400 degrees F (200 degrees C.)
• To make the sauce: In a saucepan, combine sugar, water, cinnamon and margarine. Bring to a boil and continue to cook 5 minutes.
• Roll dough out and cut into 6 pieces. Wrap each apple in dough and place in a baking pan. Pour sauce over the wrapped apples.
• Bake in the preheated oven for 40 minutes, or until golden brown.

Steps:

• In a large bowl, combine the flour, baking powder and salt; cut in shortening until crumbly. Gradually add milk, tossing with a fork until dough forms a ball. Divide into 24 portions. Cover and refrigerate for at least 1 hour or until easy to handle., On a well-floured surface, roll each portion of dough into a 7-in. square. Place an apple on each square. Combine sugar and cinnamon; place 1 tablespoonful into the core of each apple. Dot each with 1 teaspoon butter., Gently bring up corners of pastry to center; pinch edges to seal. Place in four greased 13-in. x 9-in. baking dishes. Bake at 350° for 15 minutes., Meanwhile, in a large saucepan, combine the syrup ingredients. Bring to a boil; cook and stir until smooth and blended. Pour over apples. , Bake 35-40 minutes longer or until apples are tender and pastry is golden brown. Serve warm.

Steps:

• Mix flour and salt. Cut in shortening until mixture is crumbly. Add enough water to make dough. Divide dough into 6 equal parts. Keep covered while making filling.
• Peel and slice apples. Sprinkle with cinnamon and sugar. Set aside.
• Put syrup ingredients in medium saucepan. Boil for 3 minutes.
• Roll each pastry piece into a circle. Place apples in center of each circle. Wet edges of pastry and bring up edges around the apples. Pinch to seal.
• Place dumplings in a 9x12 baking dish. Pour syrup over the top of dumplings.
• Bake at 425° about 5 minutes or until crust just starts to brown. Reduce temperature to 350° and bake 30 minutes or until crust is golden brown.

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.

Steps:

• Preheat oven to 400 degrees F.
• Lightly grease a cake pan.
• Prepare dumpling pastry. Roll the pastry into a rectangle, 10 by 8 inches. Cut into 4 (4-inch squares) with pastry cutter or knife. Place apple on each square. Spoon 1 tablespoon brown sugar and 1 teaspoon cinnamon into the center of each apple. Moisten corners, pinching edges of pastry to seal. Brush with slightly beaten egg and sprinkle with additional sugar. Bake 30 minutes or until crust is golden and apples are tender.

Steps:

• For the pastry dough: Mix together the flour and salt in a large bowl. Add the lard and butter and mix with your hands until crumbly. Slowly add the water and mix until the dough comes together, then coat with flour to prevent sticking. Refrigerate the dough for a minimum of 2 hours and preferably overnight.
• Preheat the oven to 375 degrees F. Roll out the dough into a 1/8-inch-thick square on a lightly floured surface, then cut the into six 7-by-7-inch squares.
• For the apple filling: Peel and core the apples. Place an apple in the center of each dough square. Put 1 piece of butter into the center of each apple. Push some brown sugar down on top of the butter until packed tight. Put a second piece of butter on top of the sugar. Sprinkle cinnamon liberally across the dough and the filled apples. Fold opposite corners of the dough up around each apple, and then turn over and mold the rest of the dough over the apples, being careful not to leave any parts of the apples exposed. Tear off any excess dough on the bottom of each apple.
• Place the apples in a 9-by-13-inch baking dish.
• For the dumpling sauce: Combine the water, granulated sugar, butter and vanilla in a small saucepan and bring to a boil over high heat.
• Ladle 1/2 cup of the dumpling sauce over each dumpling and pour the excess sauce into the baking dish. Bake until the crust is golden brown and the fruit is tender, about 35 minutes. Serve warm.

Steps:

• For the dough: Warm the milk and 1/2 cup of water in a small saucepan over low heat until a thermometer registers 100 to 110 degrees F. Remove from the heat and sprinkle the yeast and a pinch of granulated sugar over top. Set aside undisturbed until foamy, about 5 minutes.
• Whisk together the salt, 2 3/4 cups flour and remaining granulated sugar in a large bowl. Generously butter a 10-inch springform pan.
• Combine the melted butter, vanilla and egg yolk in the bowl of an electric mixer fitted with a paddle attachment and mix on low until combined. Add the yeast mixture and continue to mix on low until combined. Add the flour mixture and mix on low until a thick and slightly sticky dough forms. Once the dough comes together, switch to the dough hook and knead on medium speed, adding up to 1/4 cup more flour if needed, to make a soft, smooth ball that sticks to the hook, 3 to 4 minutes.
• Coat a large bowl generously with cooking spray. Add the dough, turning to coat. Cover with plastic wrap and let rise at room temperature until the dough is doubled in size, about 1 hour.
• For the filling: Meanwhile, heat a large skillet over medium-high heat. Add the butter and cook, swirling, until melted. Add the diced apples and cook, stirring occasionally, until tender, about 8 minutes. Turn off the heat and stir in the apple butter. Transfer to a medium bowl to cool completely.
• When the dough is ready, punch it down and turn out onto a lightly floured surface. Knead a few times, then roll into a rectangle 12 inches by 18 inches, keeping the longer side closest to you. Spread the cooled apple filling evenly all over the dough. Sprinkle with the granulated sugar. Use a pizza cutter to cut the dough crosswise into 1-inch strips. Starting on the left side, roll 1 strip up jelly roll style. When you get to the end, press another strip to the first one and continue rolling. Repeat this with 2 more strips. Carefully transfer the rolled dough to the center of the prepared pan. The spiral should be facing up. Continue coiling the remaining strips of dough filling-side in around the middle roll until the pan is filled. This might get messy, but that's part of the fun. Loosely cover the pan with plastic wrap and let rise until doubled in size, about 30 minutes.
• Position an oven rack in the center of the oven and preheat to 350 degrees F. Bake until the cinnamon roll is puffed and golden brown, about 50 minutes. Let cool on a rack for 10 minutes.
• For the glaze: Meanwhile, microwave the cream cheese in a microwave-safe bowl until softened, 10 to 15 seconds. Add the confectioners' sugar and milk and whisk until smooth.
• Remove the outer ring from the springform pan. Pour the glaze on top of the cinnamon roll, then use a spatula to spread it all over. Cut into 8 to 10 wedges.

Steps:

• In the bowl of a food processor, pulse a few times to combine the flour, sugar, and salt. Add the butter and pulse until the mixture resembles coarse meal. Add 6 tablespoons water and pulse just until the mixture is moistened and holds together. Add up to 2 more tablespoons water if necessary but be careful not to make the dough too wet. Tip the dough out onto a piece of plastic wrap. Use the edges of the plastic wrap to lift and press the dough into a cohesive piece. Wrap with plastic and shape into a flat rectangle. Chill for at least 1 hour and up to 3 days.
• In a small bowl, stir together the brown sugar, cinnamon, and salt. Using a melon baller, remove a tiny bit of the root end of each apple. Use the melon baller to core each apple from the stem, leaving about ¾-inch intact at the bottom. Rub the outside of the apples with some of the brown sugar mixture. Toss the remaining brown sugar mixture with the butter and currants and stuff it evenly into the apples. Butter a large baking dish.
• On a lightly floured surface divide the dough into 6 equal rectangles. Working with one piece at a time, roll into an 8-inch square between 1/8- and ¼-inch thick. (Keep the other pieces in the fridge while you work.) Place one apple in the center, open side up. Brush the edges with the beaten egg and bring them up and over one apple, pressing the dough gently to adhere it. (If there are any thin spots or holes in the dough, seal them well to prevent the dough from slipping off during baking.) Transfer the wrapped apple to the prepared dish and transfer it to the fridge. Repeat with the remaining dough, egg wash, and apples. Heat the oven to 400 degrees. Chill the apples while the oven is heating.
• Just before baking, brush the apples all over with the egg wash and sprinkle all sides generously with sugar. Bake until the crust is deep golden brown, about 30 to 40 minutes. Insert a small knife in an inconspicuous spot to test the apple for softness and return to the oven for a few minutes more if not done yet. If crust is becoming too dark, tent lightly with foil until apples are cooked through.

Steps:

• In a large bowl, combine the flour, 2 teaspoons sugar and salt; cut in shortening until crumbly. In a small bowl, combine 1 egg, water and vinegar; gradually add to crumb mixture, tossing with a fork until dough forms a ball. Divide into seven portions. , On a lightly floured surface, roll each portion into a 7-in. square. Place an apple on each pastry square; place 1 tablespoon butter in the center of each. Combine cinnamon and remaining sugar; sprinkle over apples., Bring up corners of pastry to center; pinch edges to seal. Beat remaining egg; brush over pastry. Place in a greased 13-in. x 9-in. baking dish. Bake at 350° for 15 minutes., Meanwhile, in a large saucepan, combine the sauce ingredients. Bring to a boil; cook and stir until smooth and blended. Pour over apples. Bake 35-40 minutes longer or until apples are tender and pastry is golden brown, basting occasionally with sauce. Serve warm.

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Butter a 7x11 inch baking pan. Separate biscuit dough into 8 pieces. Flatten each piece of dough into a circle. Wrap one biscuit around each apple half and place, seam side down, in pan.
• In small bowl, combine sugar, water, melted butter and vanilla. Pour mixture over dumplings in pan. Sprinkle cinnamon on top. Bake 35 to 40 minutes, until golden. Serve hot.

Steps:

• Combine syrup ingredients in saucepan.
• Stir over medium heat until dissolved.
• I make lots of syrup and don't necessarily put in all the sugar; add to your taste.
• For dumplings, measure flour (without sifting) into mixing bowl.
• Add baking powder and salt.
• Stir well to blend.
• Cut in shortening until mixture resembles coarse meal.
• Add milk all at once and stir with fork until flour is well moistened.
• Turn out onto lightly floured board and knead gently 3 or 4 times.
• Roll dough into a rectangle, 18"x 12", 1/4" thick.
• Spread apples (and raisins) over dough and sprinkle with topping.
• Roll as firmly as you can as you would for a jelly roll, starting at 12" edge.
• Cut into slices 3/4" thick and place in a 13x9-inch pan.
• I don't leave much space between each roll.
• Pour Hot Syrup over dumplings.
• Bake at 350 degrees for 40-50 minutes, until tops are lightly browned.
• Serve warm with cream or vanilla ice cream.

Steps:

• In a small bowl, combine the flour, sugar, baking powder and salt; cut in cold butter until crumbly. Gradually add milk, tossing with a fork until dough forms a ball; divide dough in half. Cover and refrigerate for 1 hour or until easy to handle., On a well-floured surface, roll each portion of dough into an 8-in. square. Cut apples in half horizontally; place an apple bottom on each square. Place brown sugar and cinnamon in the core of each bottom; dot each with 2 teaspoons butter. Replace apple tops., Gently bring up corners of pastry to center; pinch edges to seal. Place in a greased 8-in. baking dish. Bake, uncovered, at 350° for 15 minutes., Meanwhile, in a small saucepan, combine flour and water until smooth. Add the sugars, butter and salt. Bring to a boil; cook and stir until smooth and blended. Pour over dumplings. , Bake 35-40 minutes longer or until apples are tender and pastry is golden brown. Serve warm.

Steps:

• Sift flour, baking powder, cinnamon, and salt in a medium bowl; set aside. Stir together sugar and 3/4 cup water in a large saucepan over medium heat. Cook, without stirring, until sugar begins to melt and turn light amber, about 14 minutes. Continue to cook, stirring occasionally, until sugar has melted and mixture turns medium amber, about 2 minutes more.
• Meanwhile, work butter into the flour mixture using your fingers or a pastry blender until flour is incorporated but mixture is still crumbly. Whisk together egg, egg yolk, and milk in a medium bowl. Form a well in the center of flour mixture; pour in egg mixture. Stir gently with a fork until combined.
• Remove sugar mixture from heat; slowly whisk in cider. Return to heat; bring to a simmer. Using your hands or a small spoon, divide the dough evenly into 12 pieces, and roll into balls about 1 1/2 inches in diameter. Carefully drop 6 balls of dough into the simmering cider syrup. Cook, turning once or twice to coat fully, until dumplings have tripled in size and are deep golden brown, about 20 minutes. Using a slotted spoon, transfer dumplings to a platter, and cover. Repeat with remaining balls of dough. Divide dumplings among 6 bowls, and drizzle with the remaining cider syrup. Serve with creme fraiche.

Steps:

• Grease a 9X11 pyrex dish with non stick spray.
• Preheat oven to 350.
• Slice apple in 8 even slices removing seeds.
• Wrap each slice with a cresent roll.
• Place all rolls in greased pyrex dish.
• Melt butter, add apple juice, cinnamon and sugar.
• Heat mix until melted, mix well.
• Pour the mixture evenly over the rolls.
• Bake covered with foil for 30 minutes to prevent rolls from browning too much.
• Remove foil and bake and additional 15 minutes.
• Serve hot.

Steps:

• Preheat an oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking pan.
• Heat the butter, sugar, cinnamon, and vanilla in a saucepan over medium heat until the sugar dissolves, about 5 minutes. Remove from heat; set aside. Divide the crescent roll dough into 16 triangles. Roll 1 slice of apple with the dough and arrange on the prepared pan. Pour the butter mixture over the wrapped apples, then pour the citrus-flavored soda on top.
• Bake in the preheated oven until golden brown, 40 to 45 minutes.

Steps:

• In a saucepan, bring brown sugar, water, butter, cornstarch and cinnamon to a boil; boil until thick (about 2 minutes).
• Stir in apples; cook until tender (about 10-12 minutes).
• Serve wherever syrup, or a sweet topping is wanted.

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Butter a baking dish.
• Combine brown sugar, 3 tablespoons butter, and water in a small pot over medium-high heat. Bring to a boil, stirring occasionally, and boil until all sugar is dissolved. Turn off heat and swirl pot gently to combine. Reserve sauce until needed.
• Stir sugar and cinnamon together in a small bowl. Core the unpeeled apples.
• Divide pie dough into 4 portions. Roll out on a lightly floured surface into 4 circles about 1/8-inch thick and 7 inches in diameter, or large enough to fully wrap an apple.
• Place apples in the center of each round of dough. Spoon about 3 teaspoons of cinnamon sugar into the apple cores; fill each hole with a teaspoon of butter.
• Wrap each apple up in pie dough, sealing the dough together at the top. Be careful not to pull and stretch it too tightly around the apple as you wrap, or it might break apart when it bakes; brush lightly with water if dough won't stick together. Even out the top and trim off any excess; shape into decorative leaves if desired.
• Place wrapped apples seam-side up into the buttered baking dish. Ladle some sauce over each to cover completely.
• Bake in the preheated oven, basting with sauce occasionally, until pastry is browned and cooked through and apples are tender, 50 to 60 minutes. Remove from the oven and baste with more sauce. Serve warm.