This recipe provides instructions for making classic Apple Dumplings, featuring tender, peeled apple pieces wrapped in flaky pastry and baked in a rich, homemade caramel sauce. Apple dumplings are a comforting and satisfying dessert, perfect for showcasing the sweet and slightly tart flavor of apples. The core of each dumpling is a peeled and often cored apple wedge or a whole small apple. The pastry encasing the apple is typically made from scratch using flour, butter (or shortening), salt, and water, creating a flaky and golden-brown crust when baked. Alternatively, store-bought puff pastry or crescent roll dough can be used for convenience. The magic of apple dumplings often lies in the sauce they are baked in. This recipe features a homemade caramel sauce, made by cooking sugar until it caramelizes, then adding butter and cream (or water) to create a rich and syrupy liquid. The caramel sauce not only adds sweetness and flavor but also helps to keep the apples and pastry moist during baking. Sometimes, spices like cinnamon, nutmeg, or allspice are added to the apples or the sauce to enhance the warm and comforting flavor profile. The dumplings are baked until the pastry is golden brown and the apples are tender. The caramel sauce thickens slightly as it bakes, creating a luscious coating around the dumplings. Often, the baked dumplings are dusted with powdered sugar before serving for an extra touch of sweetness and visual appeal. Apple dumplings with caramel sauce are a delightful dessert on their own, especially when served warm, and they pair wonderfully with a scoop of vanilla ice cream or a dollop of whipped cream for an extra layer of indulgence. The combination of the flaky pastry, tender spiced apple, and rich caramel sauce makes this a timeless and beloved treat. The image shows a close-up of a white bowl filled with several golden-brown apple dumplings swimming in a rich, amber-colored caramel sauce. A silver spoon is partially submerged in the bowl, holding one of the dumplings. The dumplings appear to have a flaky pastry crust and are dusted with powdered sugar.
The texture of Apple Dumplings with Caramel Sauce is a delightful combination of a flaky and slightly crisp pastry crust, a tender and soft baked apple filling, and a smooth, rich, and syrupy caramel sauce. The powdered sugar dusting adds a light, melt-in-your-mouth element.
The flavor profile is a comforting and sweet blend of the natural sweetness and slight tartness of the baked apple, often enhanced by warm spices like cinnamon, all encased in a buttery pastry and drenched in a deeply sweet and rich caramel sauce with hints of butter and caramelized sugar.
Apple Dumplings with Caramel Sauce are a classic and comforting dessert featuring tender apples wrapped in flaky pastry and baked in a rich, homemade caramel sauce.
The preparation involves making a pastry (or using store-bought), peeling and preparing apples, wrapping them in pastry, making a caramel sauce, baking the dumplings in the sauce, and dusting with powdered sugar.
Ingredients:
For the Pastry (Option 1: Homemade Flaky Pastry):
- 2 ½ cups all-purpose flour
- 1 teaspoon salt
- 1 cup (2 sticks) cold unsalted butter, cut into ½-inch cubes
- ½ cup ice water
For the Pastry (Option 2: Store-bought):
- 2 sheets (about 14 ounces) refrigerated puff pastry, thawed
- OR 2 cans (about 11 ounces each) refrigerated crescent roll dough
For the Apple Filling:
- 6 medium apples (such as Honeycrisp, Fuji, or Granny Smith), peeled, cored, and cut into wedges or left whole (if small)
- ¼ cup granulated sugar (adjust to apple sweetness)
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg (optional)
- 2 tablespoons unsalted butter, cut into small pieces
For the Caramel Sauce:
- ¾ cup granulated sugar
- ½ cup (1 stick) unsalted butter, cut into cubes
- ½ cup heavy cream (or whole milk)
- Pinch of salt
For Finishing:
- Powdered sugar, for dusting
Equipment:
- Large mixing bowl (for pastry)
- Pastry blender or your fingertips (for pastry)
- Measuring cups and spoons
- Rolling pin (if making homemade pastry or using puff pastry)
- Pizza cutter or sharp knife
- Small saucepan (for caramel sauce)
- Whisk
- 9×13 inch baking dish
- Spoon for basting
Instructions:
1. Prepare the Pastry (Choose Option 1 or 2):
- Option 1: Homemade Flaky Pastry:
- In a large mixing bowl, whisk together the flour and salt.
- Cut in the cold butter using a pastry blender or your fingertips until the mixture resembles coarse crumbs with some pea-sized pieces of butter remaining.
- Gradually add the ice water, one tablespoon at a time, mixing until the dough just comes together. Be careful not to overmix.
- Divide the dough in half, flatten each half into a disc, wrap in plastic wrap, and refrigerate for at least 30 minutes.
- Option 2: Store-bought:
- If using puff pastry, unfold the sheets on a lightly floured surface.
- If using crescent roll dough, do not unroll the triangles yet.
2. Prepare the Apples:
- Peel, core, and cut the apples into wedges (about 4-6 wedges per apple) or leave small apples whole.
- In a small bowl, mix together the granulated sugar, cinnamon, and nutmeg (if using).
- If using apple wedges, toss them gently with the sugar and spice mixture. If using whole apples, you can stuff the core cavity with some of the mixture and a small piece of butter.
3. Assemble the Dumplings:
- If using homemade pastry or puff pastry:
- On a lightly floured surface, roll out one disc of pastry into a rectangle (about 12×18 inches). Cut into 6 equal squares. Repeat with the other disc.
- Place an apple (wedges or whole) in the center of each square. Bring the corners of the pastry up and over the apple, pinching the edges together to seal. You can leave a small opening at the top for steam to escape.
- If using crescent roll dough:
- Unroll the crescent roll dough and separate the triangles.
- Place an apple wedge or a small portion of apple slices near the wide end of each triangle.
- Roll up the dough around the apple, starting from the wide end, and tuck the point underneath to seal.
4. Make the Caramel Sauce:
- In a medium saucepan, spread the granulated sugar in an even layer. Cook over medium heat, without stirring initially. Once the edges start to melt, gently swirl the pan to help the sugar melt evenly.
- Continue to cook until the sugar is completely melted and turns a deep amber color. Be careful not to burn it.
- Remove the saucepan from the heat and immediately add the cubed butter. Whisk until the butter is melted and smooth.
- Slowly pour in the heavy cream (or whole milk) while whisking constantly. The mixture may bubble up. Continue to whisk until the sauce is smooth and creamy. Stir in the pinch of salt.
5. Bake the Dumplings:
- Arrange the assembled apple dumplings in a single layer in the 9×13 inch baking dish.
- Pour the warm caramel sauce evenly over the dumplings.
- Dot the tops of the dumplings with the small pieces of remaining butter.
- Preheat your oven to 375°F (190°C).
- Bake for 30-45 minutes, or until the pastry is golden brown and the apples are tender when pierced with a fork. During baking, you can baste the dumplings with the caramel sauce in the pan a couple of times for extra flavor and moisture.
6. Finish and Serve:
- Once baked, remove the apple dumplings from the oven and let them cool slightly in the sauce for a few minutes.
- Dust generously with powdered sugar before serving.
- Serve warm, with a scoop of vanilla ice cream or a dollop of whipped cream, if desired.
Enjoy these comforting and delicious Apple Dumplings with Caramel Sauce!