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Apple Dumplings

Apple dumplings are wrapped in flaky homemade pastry and baked with a buttery cinnamon syrup. Granny Smith apples become tender as the pastry turns golden, with syrup from the pan to serve.
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Prep Time 30 minutes
Cook Time 55 minutes
Chilling and resting 40 minutes
Total Time 2 hours 5 minutes
Servings: 6 servings
Course: Dessert
Cuisine: American
Calories: 740
Ingredients Equipment Method Notes

Ingredients
  

Prepare the pastry and pan
  • nonstick cooking spray for the baking dish
  • 2 cups all-purpose flour
  • 0.5 tsp salt
  • 0.67 cup vegetable shortening
  • 6 tbsp ice water to 8 tablespoons as needed
For the apples and syrup
  • 6 Granny Smith apples medium, peeled and cored
  • 1.83 cups granulated sugar divided (1/3 cup for the apples and 1 1/2 cups for the syrup)
  • 1.5 tsp ground cinnamon divided (1 teaspoon for the apples and 1/2 teaspoon for the syrup)
  • 0.25 cup unsalted butter divided (2 tablespoons for the apples and 2 tablespoons for the syrup)
  • 2 cups water

Equipment

  • 1 9x13-inch baking dish
  • 1 2-quart saucepan

Method
 

Prepare the pastry and pan
  1. Heat the oven to 375°F.
  2. Coat a 9x13-inch baking dish with nonstick cooking spray.
  3. Whisk the flour and salt in a large bowl.
  4. Cut in the shortening with a pastry cutter or your fingertips until the mixture has coarse, pea-size crumbs.
  5. Sprinkle 6 tablespoons ice water over the flour mixture and stir gently until the dough begins to hold together.
  6. Add up to 2 more tablespoons as needed.
  7. Shape the dough into a disk, wrap it, and refrigerate for 30 minutes.
Fill and wrap the apples
  1. Mix 1/3 cup sugar with 1 teaspoon cinnamon.
  2. Divide the mixture among the apple cavities.
  3. Divide 2 tablespoons butter among the apples.
  4. Roll the dough between two sheets of parchment paper into an 18x12-inch rectangle.
  5. Cut the dough into six 6-inch squares.
  6. Set an apple in the center of each square.
  7. Bring the corners up over each apple and pinch the seams closed.
  8. Place the dumplings seam-side down in the prepared dish.
Make the syrup and bake
  1. In a 2-quart saucepan, combine the remaining 1 1/2 cups sugar, water, remaining 1/2 teaspoon cinnamon, and remaining 2 tablespoons butter.
  2. Bring the mixture to a boil over medium heat, stirring until the sugar dissolves and butter melts.
  3. Pour the hot syrup around and over the dumplings.
  4. Bake for 45 to 55 minutes, until the pastry is golden and a paring knife easily pierces an apple.
  5. Let the dumplings rest in the dish for 10 minutes.
  6. Serve with the syrup from the pan.

Notes

Keep the pastry cold while working for a tender crust. Refrigerate leftovers for up to 3 days; freeze yes. For a dairy-free adaptation, replace the butter with plant-based butter.