Today I am sharing one of my family’s favorite fall recipes: Easy Apple Dumplings.
The last time I made this for our family, I stupidly made one thinking my picky son would turn his nose up at it since it is mostly apple, and he has an aversion to anything fresh.
Little guy snarfed down most of it, leaving hubby, baby B and I scraps. He even fought for the apple bits, and not just the puff pastry (he’s back on gluten again after weaning him off of it for over a year and letting whatever tummy troubles he was having clear up for a while, and seems to be tolerating it just fine).
I guess anything with cinnamon, fall spices and butter is a big hit with our family! And who can blame us? It is such a comforting, delicious dessert, and it is incredibly easy to make. Just pop them in the oven when you sit down to dinner, and they will be perfectly gooey and soft when you’re done.
The best part? Cutting in to the dumpling and breathing in deep while a quick burst of spicy cinnamon-spiked steam gushes out.
So what are you waiting for? Let’s get going making these addictive, delicious, comforting and oh-so-easy desserts!
These also partner well with whipped cream or ice cream, but I love to eat them as is… and let all the buttery, flaky pastry partner with the spicy, smooshy-sweet apple.
- 2 sheets puff pastry, 1 box, defrosted
- 2 apples, washed and cores removed
- 1/4 cup raisins
- 2 tbsp butter, divided
- 1/4 cup pecans or walnuts, if allergic to nuts, increase raisins
- 2 tbsp cinnamon
- 1/4 cup sugar
- 2 tsp allspice
- 2 tsp nutmeg
- 1 tsp ginger
- 1 egg, lightly beaten (for egg wash)
- Once apples are washed thoroughly, remove core. I just stick a knife into the middle and work it around in a circle to pop the core out. It doesnt have to look clean- just remove all woody bits and seeds.
- Mix sugar and spices in a bowl, divide in half.
- Lay puff pastry sheet on a baking sheet.
- Set apple in the middle of puff pastry sheet, on its side.
- Stuff 1/2 raisins and 1 tbsp butter and a small amount of sugar and seasoning mix into apples.
- Sprinkle remainder of apple 1's spices and sugar onto puff pastry.
- Tuck puff pastry ends into apple (in the core's hole).
- Roll apple in puff pastry to completely seal apple inside.
- Repeat with apple 2, and rest of ingredients.
- Bake at 350 for 15 minutes.
- Paint dumplings with 1 lightly beaten egg.
- Continue baking for additional 20 minutes or until puff pastry is golden brown.
- Use extreme caution while eating- dumpling will be VERY HOT.