Tuesday, September 9, 2008

Apple Dumplings

If I had a mistress, her name would be Autumn Skye, and I'd meet her once a week at a cabin in the woods. Wearing comfortable flannel shirts, we spend our morning sitting on the front porch, where we'd watch the leaves fall and make a list of our favorite fall foods. In between sips of coffee and conversation about our favorite ways to prepare chili, she might suggest that I grow a beard because it would suit me. Then the rest of our day would be spent in bed reading cookbooks to each other. If we found a recipe for a hearty stew or soup,we might prepare it for a late lunch and serve it with good, crusty bread slathered with butter. Finally,we'd end our day with a fall inspired fresh-baked dessert like the following:

Apple Dumplings
(From Peace, Love, and Barbecue by Mike Mills and Amy Mills Tunnicliffe)

  • 1 package of puff pastry
  • 2 large Granny Smith apples, peeled, cored, and quartered
  • 8-ounce package of cream cheese, cut into 8 equal pieces
  • 1 cup orange juice
  • 2/3 cup plus 2 tablespoons sugar
  • 8 tablespoons (1 stick) butter
  • 1 teaspoon ground cinnamon

  1. Preheat oven to 350 degrees. Grease a 13 by 9-inch baking dish.
  2. Cut each pastry sheet into 5-inch squares. Then place an apple wedge on each piece of puff pastry and top with a piece of cream cheese.
  3. Wrap the puff pastry sheet around the apple and cream cheese. Crimp the edges to seal, and place the dumplings in the baking dish.
  4. Bring the orange juice, butter, and 2/3 cup sugar to a boil in a saucepan. Pour over the dumplings.
  5. Mix together the remaining sugar and cinnamon. Then sprinkle over the dumplings.
  6. Bake for 25 minutes or until golden. Normally the liquid will thicken into a delicious, orange-flavored caramel. If this doesn't happen, let everything cool a bit, remove the dumplings from the dish, and pour the liquid into a microwave-safe dish. If you microwave it for 2-3 minutes, It should thicken into a caramel. You could also do this in a sauce pan over medium-high heat.
  7. Serve and enjoy. Some decadent souls eat their dumplings topped with a scoop of ice cream.

Now I admit that there are probably better ways to make dumplings, but I like this recipe because it's quick, easy, and the perfect way to provide a tah-dah ending to a weeknight meal. The Pioneer Woman Cooks also has a convenient apple dumpling recipe that utilizes canned crescent rolls and a can of Mountain Dew. I'm eager to try it this fall. My favorite dumpling to eat might be the ones the United Methodist Church serves at the Apple Festival in Weston, Missouri.

faithfully yours,


MiChell said...

Yo teach, this is Lillie from last year's English class!

Jr. said...

Moms recipe goes something like this. 3 meduim Apple, tart granny smith. 3 teaspoons of cinnamon, 3 tablespoons of gran. Sugar, 3 tbsps of butter, add all as the filling in the dumplings...the.real trick is to make your own Pastry dough, and roll out to a thickness to slighty less that bottom of pie crust...line a 9" deep pie pan with it are sugar sprinkled on the bottom them add places of Apples as quartered, cored, and peeled of course, them sift over with cinnamon, sugar, them divide up butter evenly , wrap dough carefully to covet filling add Sugar sprinkeled to crust , put into pre heated 350 degree oven, bake 45 minutes until Pastry is golden brown. Remover from oven let cool for 15 minutes, serve with milk or vanilla ice cream on top. Enjoy and Bon Appetite...