Black dog Grandma (aka Grandmaman) loves recipes with apples, especially when the temperature begins to drop, you begin to feel the chill in the air, the leaves on the trees blaze with autumn colours and as the apples begin to drop, Chicken Little calls "The sky is falling". The best thing about this recipe is that it was a hit with Papa. Serve warm with cider sauce and ice cream.
The best apples for this recipe are Golden Delicious, Braeburn or Gala (sweet and moderately firm).
Makes 8 dumplings
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| Apples halved, cored and filled with the butter mixture |
2 1/2 cups flour
3 tbsp. sugar
2 tsp. baking powder
3/4 tsp. salt
10 tbsp. ( 1 1/4 sticks) unsalted butter, cut into 1/2 inch pieces and chilled
5 tbsp. vegetable shortening, cut into 1/2 inch pieces and chilled
3/4 c. cold buttermilk
Process flour, sugar, baking powder, and salt in food processor until combined. Scatter butter and shortening over flour mixture and pulse until mixture resembles wet sand. Transfer to bowl. Stir in buttermilk until dough forms. (I used buttermilk powder added to the dry mixture and then water.) Turn out onto lightly floured surface and knead briefly until dough is cohesive. Press dough into 8 by 4 inch rectangle. Cut in half, wrap each half tightly in plastic wrap, and refrigerate until firm, about 1 hour. (I refrigerated overnight.)
Apple Dumplings
6 tbsp. sugar
1 tsp. ground cinnamon
3 tbsp. unsalted butter, softened
3 tbsp. golden raisins, chopped
4 Golden Delicious apples
2 egg whites, lightly beaten
Adjust oven rack to middle position and heat oven to 425 degrees. Combine sugar and cinnamon in small bowl. In second bowl, combine butter, raisins, and 3 tsp. cinnamon sugar mixture. Peel apples and halve through equator. Remove core (use melon baller), taking care not to pierce the bottom of the apple halves. and pack butter mixture into each apple half.
On lightly floured surface, roll each dough half into 12 inch square. Cut each 12 inch square into four 6 inch squares. Working 1 at a time, lightly brush edges of dough square with egg whites and place apple, cut side up, in center of each square. Gather dough one corner at a time on top of apple, overlap edges and crimp to seal. Cut a vent hole in the top of each dumpling.
Line rimmed baking sheet with parchment paper. Arrange dumplings on prepared baking sheet, brush tops with egg whites, and sprinkle with remaining cinnamon sugar.
Bake until dough is golden brown and juices are bubbling, 20 to 25 minutes. Cool on baking sheet for 10 minutes. Serve with Cider Sauce.
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| Sprinkled with cinnamon sugar and ready for the oven |
To make this sauce up to two days in advance, reduce the cider mixture until it measures 1 1/2 cups, then refrigerate. When you're ready to serve, return the mixture to simmer and whisk in the butter and lemon juice off heat.
1 cup apple cider (I used apple juice.)
1 cup water
1 cup sugar
1/2 tsp. ground cinnamon
2 tbsp. unsalted butter
1 tbsp. lemon juice
Bring apple cider, water, sugar, and cinnamon to simmer in saucepan and cook over medium-high heat until thickened and reduced to 1 1/2 cups, about 15 minutes. Off heat, whisk in butter and lemon juice. Drizzle over dumplings to serve.
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| Warm and ready for the cider sauce |
so many recipes to try, I love it :)
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