Monday, August 17, 2009

Apple Dumplings

This recipe is from a "Cooking for Two" cookbook that I LOVE. It's a really quick and eash dessert. I made them last night and my husband LOVED them.




Apple dumplings:



Makes 2



1/2 (9 inch square) sheet frozen puff pastry, thawed and cut in half widthwise to make two squres
1 medium Granny Smith apple, peeled, cored and halved crosswise
1 Tablespoon unsalted butter, cut into 2 pieces
1/4 cup light brown sugar
1 teaspoon light brown sugar
1/8 teaspoon cinnamon
water for brushing the dough
1/2 cup apple cider (I used juice)

1. Adjust oven rack to middle position and heat the overn to 400 degrees. Line a rimmed baking sheet with parchment paper
2. Roll each piece of pastry dough into 6-inch square on lightly floured counter. Carefully transfer the dough squares to the prepared baking sheet.
3. Place an apple half, cut-side down, in the center of each dough square and place a piece of butter in the center of each apple. Toss 1 teaspoon of the brown sugar with the cinnamon and sprinkle over the apples. Working with one dumpling at a time, bruch the deges of the dough lightly with water. Pull the dough up over the apple, twisting ends to form a knot at the top. Pinch the edges of the 4 seams of the dough together, using more water if necessary, to create a tight seal.
4. Bake until crust is golden brown and the apples are tender but not mushy, 18-22 min, rotating halway through baking.
5. While the dumplings bake, simmer the apple cider and the remaining 1/4 cup brown sugar together in a small saucepan over medium-low heat until the sauce is slightly thickened and measures 1/4 cup, 10-12 min.
6. Immediately transfer the baked dumplings to individual serving plates or shallow bowls. Pour 2 tablespoons of cider sauce over each dumpling.









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