Apple Dumplings Recipe

Make pastry dough

In a large bowl, whisk together 2.5 cups all-purpose flour, 1 tablespoon granulated sugar, and 1/2 teaspoon salt. Add 3/4 cup cold, cubed unsalted butter and cut it into the flour using a pastry cutter or two forks until the mixture resembles coarse crumbs with pea-sized pieces of butter remaining.

Add liquids and chill

Stir in 1 teaspoon vanilla extract. Gradually add about 6 tablespoons ice water, one tablespoon at a time, tossing with a fork, until the dough just comes together and can be formed into a ball (you may not need all the water). Flatten into a disk, wrap in plastic, and chill in the refrigerator for at least 30 minutes (up to 2 hours).

Prepare apples

Peel, core, and quarter 6 medium apples. Toss the apple pieces with 1 tablespoon lemon juice to prevent browning and set aside.

Make spiced sugar

In a small bowl combine 3/4 cup packed brown sugar, 1 teaspoon ground cinnamon, and 1/4 teaspoon ground nutmeg. Taste and adjust cinnamon if desired.

Assemble apple centers

Pat apple quarters dry with a paper towel. For each apple quarter, sprinkle a little of the spiced sugar mixture over the cut surfaces. Place a small piece (~1/2 teaspoon) of the 3 tablespoons softened butter against each apple quarter so the butter will melt into the filling during baking.

Preheat and roll dough

Preheat oven to 375°F (190°C). On a lightly floured surface, roll chilled dough out to about 1/8-inch thickness. Using a round cutter or a plate about 6–7 inches in diameter, cut 6 circles (re-roll scraps as necessary).

Wrap apples

Place one prepared apple quarter (or two smaller quarters if needed to make a dumpling) in the center of each dough circle with the sugared surface facing inward. Bring the edges of the dough up around the apple so it is mostly enclosed, pinching seams to seal. Place sealed dumplings seam-side down in a 9x13-inch baking dish, spacing them about 1 inch apart.

Make sauce

In a small saucepan over medium heat, combine 1/2 cup unsalted butter, 3/4 cup granulated sugar, 1/2 cup packed brown sugar, and 1 cup water. Bring to a simmer, stirring until the sugars and butter melt and the sauce is smooth. Remove from heat and stir in 1 teaspoon vanilla extract and 1/4 teaspoon kosher salt.

Brush and add sauce

Beat 1 egg with 1 teaspoon water to make an egg wash. Lightly brush the tops of each dumpling with the egg wash and sprinkle with 1 tablespoon turbinado or coarse sugar if using. Pour the hot sauce evenly around (not directly over) the dumplings in the baking dish so sauce fills the pan base and comes partway up the dumplings.

Bake

Bake in the preheated 375°F (190°C) oven for 35–45 minutes, or until the pastry is golden brown and a skewer inserted into an apple passes through easily. Rotate the pan once halfway through baking for even browning.

Finish and serve

Remove the pan from the oven and let dumplings rest 10–15 minutes so sauce thickens slightly. Spoon sauce over the dumplings when serving. Serve warm with vanilla ice cream or whipped cream, if desired.