Caramel Apple Puff Dumplings
1 sheet frozen puff pastry
4 medium cooking apples (Golden Delicious or Jonathan)
4 T. brown sugar
2 T. butter
1 t. cinnamon
1 egg lightly beaten
1 t. water
1 t. sugar
Sauce:
1/2 C. prepared caramel sundae topping
1/3 C. toasted chopped pecan halves
Thaw and unfold puff pastry as the package directs. Preheat the oven to 400° F.
On a lightly floured surface, roll the pastry into a 16 inch square. Cut with a knife into 4 equal pieces.
Peel and core apples. Trim the bottoms so the apple sit flat. Place 1 apple in the center of each square. Mix together the brown sugar, butter and cinnamon. Spoon into apples.
Beat the egg and water together in a small bowl. Moisten the edge of the pastry with the mixture. Bring the pastry up around the apple, pleating the pastry as needed to form a seal.
Place the dumplings in an ungreased 9 x 13 inch baking dish. Brush them with the remaining egg mixture, sprinkle with the granulated sugar. Bake for about 35 minutes until golden brown.
When ready to serve: Heat the caramel sauce and add the toasted pecans. Place a warm dumpling on a serving plate and drizzle the sauce over the top.
Serves 4.
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