Spicy Apple Dumplings Recipe - Cooking Index
Spicy Apple Dumplings Recipe - Cooking Index
| 4 | Apples - (baking) | |
| 2 tablespoons | 30ml | Sugar |
| 1 1/2 teaspoons | 7.5ml | Cinnamon |
| 1/4 teaspoon | 1.3ml | Nutmeg |
| 1/2 teaspoon | 2.5ml | Ground cloves |
| 1 teaspoon | 5ml | Grated orange rind |
| 1/4 cup | 59ml | Walnut pieces - toasted |
| (and coarsely ground) | ||
| 2 tablespoons | 30ml | Raisins |
| 2 tablespoons | 30ml | Brown sugar |
| 2 | Pastry dough | |
| (enough for 2 pie crusts) | ||
| 1 | Egg yolk - mixed with | |
| 1 tablespoon | 15ml | Water |
Preheat oven to 450F. Lightly grease 12 x 8 x 2-inch baking dish.
Pare and core the apples, combine sugar and 1 teaspoon cinnamon on sheet of waxed paper. Roll apples in mixture to coat.
Combine remaining 1/2 teaspoon cinnamon, nutmeg, cloves, orange rind, walnuts, raisins, brown sugar and butter in small bowl. Set aside.
Divide pastry into five equal pieces. Reser4ve one piece to make leaves to decorate the top of each dumpling.
Roll each piece of pastry into 8 1/2-inch rounds. Set an apple in the center of each round. Stuff with one-fourth of the walnut mixture. Bring pastry up around apple folding and pressing to fit. Place in greased baking dish. Repeat with remaining apples.
Roll out reserved dough and cut out leaf shapes with cookie cutter. Score veins on leaves with dull edge of knife. Brush each pastry-wrapped apple with egg yolk-water mixture.
Bake in 450F oven for 15 minutes. Reduce oven temperature to 350F. Continue baking 30 minutes longer or until pastry is flaky and golden. Remove dumpling to individual serving plates. Serve warm.
Some Dumpling Tips: Don't wash apples until ready to use them or you'll eliminate the fruit's natural protective coating.
Keep apples at about 32F with a plenty of humidity. Wrap each individual apple in newspaper or tissue paper and storing in a box in a less often used refrigerator if possible. The adave one bad apple spoils the bunch is true.
Source:
The Indianapolis Star 9/25/96
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