Not only did I have fun picking apples earlier this season but I’ve twice enjoyed cooking with them! This recipe is basically part of a simple apple pie recipe but much easier! I tweaked it a bit to give it my own rustic touch. And thanks to Wewalka Danish Pastry Dough it was even easier to get the job done!I love how Wewalka doughs are delicately rolled onto parchment paper and sealed in easy-to-open sleeves. No sticky dough that must be separated, stretched or re-formed. You simply unroll the dough, add the ingredients and bake, it was that easy! Whenever I can cut corners when cooking (without sacrificing flavor) I jump on it. The only elbow grease involved in this recipe is the coring and peeling of the apples!
- 4-6 firm apples cored and peeled (I used gala)
- 1 cup granulated sugar
- 1 cup of water
- dash of salt
- 2 tablespoons butter
- 3 tablespoons softened butter
- 3/4 cup packed brown sugar
- 1 tablespoon cinnamon
- 1 teaspoon nutmeg
- granulated sugar for dusting
- Preheat oven to 375 degrees.
- Make sauce first. Put all ingredients in a small saucepan and heat to a boil and slightly thicken, about 5 minutes. Remove from heat and put aside to cool.
- Unroll dough according to package instructions. With rolling pin and a little flour roll it out to slightly thin it. Cut into 4 equal portions. Place your peeled and cored apples in the center of the dough.
- In a small bowl mix sugar, butter and spices. Fill the hole of each apple with the sugar mixture.
- Carefully wrap each apple with the dough making sure there are no openings. Place the apples in a 13x9 inch baking pan about an inch apart. Pour the sauce over the dumplings and sprinkle with sugar. Bake in preheated oven for 35-40 minutes or until the apples are nicely browned and bubbling.
- Spoon some of the sauce over the apple dumplings after they come out of the oven and top off with vanilla ice-cream*. Serve immediately.
- *Ice cream is optional.
- I used two packages of Wewalka pastry dough for this recipe.
Much thanks to Wewalka for providing the pastry dough. All views are my own.