Apple Dumplings are apples baked in pastry shell with a cinnamon sugar syrup. They are best served warm and go well with a big scoop of vanilla ice cream.
My Mom would make Apple Dumplings a few times a year. They are a delicious treat to have in the autumn, or anytime of the year! I prefer using Granny Smith apples but you can use any baking apple that you prefer.
This recipe came from my maternal Grandmother. The recipe includes making the pastry from scratch. Some people use ready made pastry, so, if you prefer to do that, you can skip the steps that make the pastry from scratch. When rolling out the pastry dough, roll it out into a rectangle so that you can cut it into six equal squares - one for each apple. Don't stress over getting the pastry dough into a perfect rectangle. The pastry dough is wrapped around the apple so that the apple is covered. It stretches a little, so a perfect rectangle is not required.
After the pastry dough is rolled out and cut into squares, a peeled and cored apple is placed in the center of each square. Then, a pat of butter and 2-3 teaspoons of a cinnamon-sugar mixture are placed in the core of each apple. The next step is to wrap the pastry dough around the apple. Do not pick up the apple until after the dough is formed, at least in part, around the apple. You want to have a seal of pastry dough to the apple so that the cinnamon-sugar mixture does not come out the bottom. Once you do pick up the apple, you can finish smoothing out the pastry dough around the apple.
The pastry covered apples are placed in a prepared baking dish, the syrup is poured over the apples then they are baked. The pastry should be golden brown and the apples soft when done. Let them cool a few minutes, then serve warm.
I hope you enjoy!