Best 5 Apple Dumplings My Way Recipes

GREAT AUNT INA'S APPLE DUMPLINGS

Steps:

• Pastry: In a large mixing bowl, sift flour and salt together. Cut in shortening with a pastry cutter or two knives in opposite directions until pieces are the size of small peas. Sprinkle a few tablespoons of water over mixture and gently toss with a fork. Repeat with more water until mixture is all moistened. Form into a ball. Flatten pastry dough on a lightly floured surface. Roll out to a little less than 1/8-inch thick and cut into 7-inch squares.
• Syrup: Prepare the syrup by bringing 2 cups water, 1 cup sugar, 3 tablespoons butter and 1/4 teaspoon cinnamon to a rolling boil over medium-high heat. Reduce to medium-low heat and let simmer until reduced to a thick enough syrup to lightly coat the back of a spoon.
• Preheat oven to 425°F. Butter a large rimmed baking dish and set aside.
• Apples: Peel and core an apple for each pastry square you have. In a small bowl, whisk together 1/2 cup sugar and 1-1/2 teaspoons cinnamon.
• Place an apple in the middle of one of the square pastries. Fill the core cavity of the apple with some of the cinnamon sugar mixture and dot with a tablespoon of butter. Bring opposite points of pastry up over the apple. Overlap, moisten with water and seal. Carefully lift the pastry-wrapped apple and place it in the prepared baking dish. Repeat with remaining apples, pastry squares, cinnamon sugar mixture and butter.
• Pour hot syrup evenly over the tops and around the dumplings.
• Bake for 40-45 minutes or until the crust on each dumpling is golden brown and apples are cooked all the way through. You can test the apples by poking them with a fork or skewer.
• Serve warm with the hot syrup that's in the bottom of the baking dish and ice cream or whipped cream, if desired.

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 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!

APPLE DUMPLINGS WITH SAUCE

Steps:

• In a large bowl, combine flour and salt; cut in shortening until crumbly. Gradually add water, tossing with a fork until dough forms a ball. Divide into 8 portions. Cover and refrigerate at least 30 minutes or until easy to handle., Preheat oven to 350°. Roll each portion of dough between 2 lightly floured sheets of waxed paper into a 7-in. square. Place an apple on each square. Place 1 teaspoon butter and 1 teaspoon cinnamon sugar in the center of each apple., Gently bring up corners of pastry to each center, trimming any excess; pinch edges to seal. If desired, cut out apple leaves and stems from dough scraps; attach to dumplings with water. Place in a greased 13x9-in. baking dish. Sprinkle with remaining cinnamon sugar., In a large saucepan, combine sauce ingredients. Bring just to a boil, stirring until blended. Pour over apples. , Bake until apples are tender and pastry is golden brown, 50-55 minutes, basting occasionally with sauce. Serve warm.

EASY APPLE DUMPLINGS

Steps:

• Preheat oven to 375°. For syrup, place 1 cup sugar, water, 3 tablespoons butter and ¼ teaspoon cinnamon in a saucepan; bring to a boil. Boil 3 minutes; remove from heat., Mix the remaining ½ cup sugar and ¼ teaspoon cinnamon. On a lightly floured surface, roll dough to a 21x14-in. rectangle; cut into 6 squares. Place an apple on each square. Fill center of each with 4 teaspoons sugar mixture and ½ teaspoon butter. Moisten edges of crust with water; bring up corners over apples, pinching edges to seal. Place in an ungreased 13x9-in. baking dish., Pour syrup around apples. Bake until golden brown and apples are tender, about 45 minutes. Serve warm.