Rating: 4.42 stars
133 Ratings
  • 5 star values: 85
  • 4 star values: 29
  • 3 star values: 11
  • 2 star values: 6
  • 1 star values: 2

A delectable serving of apple cinnamon delight! Serve warm with cream.

Recipe Summary test

prep:
20 mins
cook:
35 mins
total:
55 mins
Servings:
6
Yield:
6 dumplings
Advertisement

Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
SYRUP
PASTRY
APPLES

Directions

Instructions Checklist
  • Preheat oven to 375 degrees F (190 degrees C).

    Advertisement
  • In a medium saucepan over medium heat, combine 1 1/2 cups sugar, water, 1/4 teaspoon cinnamon, 1/8 teaspoon nutmeg and food coloring. Bring to a boil, remove from heat and stir in 3 tablespoons butter. Set aside.

  • In a large bowl, combine flour, baking powder and salt. Cut in shortening, using knives or pastry blender, until mixture resembles coarse crumbs. Pour in milk, all at once, and stir to form a dough. On a floured surface, roll dough into a 1/4 inch thick, 12x18 rectangle. Cut into 6 - 6 inch squares.

  • Place a whole, peeled and cored apple in the center of each pastry square. Dust each apple with a mixture of the of sugar, cinnamon and nutmeg. Dot with a tablespoon of butter. Moisten the edges of the pastry square, bring the corners together at the top of the apple, and press edges together to seal. Place dumplings 1 inch apart on a baking sheet.

  • Pour the syrup over the dumplings and sprinkle with additional sugar, if desired.

  • Bake in preheated oven for 35 minutes, until apples are tender.

Nutrition Facts

805 calories; protein 5.6g; carbohydrates 107.8g; fat 41.3g; cholesterol 47.4mg; sodium 641mg. Full Nutrition
Advertisement

Reviews (137)

Most helpful positive review

Rating: 5 stars
01/29/2004
Loved the recipe cut the apple ingredients in half and kept the dough as it was then sliced the apples into quarters making smaller dumplings and served it with ice cream. Everyone seemed to like this better. Read More
(64)

Most helpful critical review

Rating: 2 stars
11/01/2010
I love apple dumplings but this recipe was disappointing. The big issues were: 1.) The sauce was not good. It could've been a cinnamon-y flavor carrier but instead it was like a gelantinous overly-sweet goo. It need cinnamon and nutmeg badly.The red food coloring made me feel like I was eating melted candy. Not good melted candy either. 2.) Unless you're looking for a biscuit-type of consistency this pastry was much too soft. The biggest reason is probably that there's just too much baking powder in this recipe. If you use this amount that salty almost carbonated flavor you'll taste is leavening. I'd use 1/2 tsp. if I made these again. 3. I felt the baking time and temp was off. I used Jonathan apples and they were still very firm after 35 min. while the pastry on the bottom of the dumpling was still slightly doughy. Maybe trying a higher baking temp (400 for the first 15 min and then 375 for the last 15) would make the apple nice and soft and the pastry crispy. Read More
(5)
133 Ratings
  • 5 star values: 85
  • 4 star values: 29
  • 3 star values: 11
  • 2 star values: 6
  • 1 star values: 2
Rating: 5 stars
01/29/2004
Loved the recipe cut the apple ingredients in half and kept the dough as it was then sliced the apples into quarters making smaller dumplings and served it with ice cream. Everyone seemed to like this better. Read More
(64)
Rating: 5 stars
10/09/2003
Reminds me of grandmas apple dumplings! Dough came out perfect and the syrup was very easy. I will be making more of these in the future! Read More
(44)
Rating: 5 stars
10/09/2003
I loved these! i use this dough for apple pie and it's great! Thanks! Read More
(41)
Advertisement
Rating: 5 stars
07/14/2003
This was the best apple dumpling recipe I have tried. The dough was the easiest and the most successful for me. Read More
(22)
Rating: 5 stars
10/09/2003
soo good! Read More
(18)
Rating: 5 stars
07/14/2003
Delish my family loved these. Read More
(17)
Advertisement
Rating: 5 stars
10/09/2003
This is a wonderful recipe! It tastes professional:) Thank you very much for sharing it! I made the mistake of rolling out the dough on floured aluminum foil which made it difficult to lift up and just gather (i.e. the dough got stuck to the foil). So using a baking sheet as the directions say is best. Also I think that the syrup is on the sweet side but it tastes perfect when eaten with the apple and the dough:) I can see vanilla ice cream topping off this dumpling perfectly. Read More
(14)
Rating: 5 stars
01/24/2004
This was very close to the one that my grandmother and mother used to make out of the Betty Crocker cookbook but more complicated. Didn't use the food coloring. Tasty! Very good on a crisp autumn afternoon. The pastry works well for apple pie too. Read More
(14)
Rating: 5 stars
12/28/2010
I reallly liked this recipe. I made some minimal changes. I used puff pasty (it was yummy!). I sliced the apples rather than using a whole one. Iused more brown sugar and less white. I also put the cinnamon sugar etc. into a baggie and coated the apples before baking. They were delicious and so tender. Read More
(12)
Rating: 2 stars
11/01/2010
I love apple dumplings but this recipe was disappointing. The big issues were: 1.) The sauce was not good. It could've been a cinnamon-y flavor carrier but instead it was like a gelantinous overly-sweet goo. It need cinnamon and nutmeg badly.The red food coloring made me feel like I was eating melted candy. Not good melted candy either. 2.) Unless you're looking for a biscuit-type of consistency this pastry was much too soft. The biggest reason is probably that there's just too much baking powder in this recipe. If you use this amount that salty almost carbonated flavor you'll taste is leavening. I'd use 1/2 tsp. if I made these again. 3. I felt the baking time and temp was off. I used Jonathan apples and they were still very firm after 35 min. while the pastry on the bottom of the dumpling was still slightly doughy. Maybe trying a higher baking temp (400 for the first 15 min and then 375 for the last 15) would make the apple nice and soft and the pastry crispy. Read More
(5)