Monday, November 7, 2011

Ithaca-Baked Apple Dumplings


Photo by shantilly picnic

I'm in year two living on the East Coast and with two beautiful Fall seasons under by belt I think it's safe to say it's my favorite time of year. Especially on those crisp, cool days when the warmth from the sun is strong enough to cut through. That's the kind of weather we had last weekend when we were up in Ithaca visiting our friends, Bobby and Emma. We spent our days exploring waterfalls, Cornell, farmers markets and antique centers and evenings in the Cayuga St. Kitchen, cooking and baking up a storm. There's nothing better than cozying up with friends in a oven-warmed house.

For a full recap of our Saturday night dinner, please check out Emma's latest post on Cayuga St. Kitchen. For dessert, I wanted to use some of the delicious apples bounty from their last CSA pick-up.

Ingredients: 
Makes 6 dumplings
 
6 apples of your liking, peeled and cored
1 cup raisins
Juice and zest from one lemon
1/4 cup granulated sugar
1/4 cup brown sugar
2 tsp ground cinnamon
1 tsp ground nutmeg
1 tsp kosher salt
Flaky tart dough (find the recipe on my Shaker Lemon Pie post)

Procedure:

Make the tart dough first so it can refrigerate for at least 2 hours. Place the peeled and cored apples in large bowl or baking dish. Add lemon zest and juice, sugar, salt, cinnamon, and nutmeg and toss together. Cover and and refrigerate.

Time to plump your raisins. While the apples are macerating put the raisins in a small sauce pan and cover with water. Bring to a boil and let simmer for 5-10 minutes. (You can add whiskey, brandy, vanilla extract, more spices, etc to the raisins for even more flavor). Next, stuff as many raisins as you can possibly fit inside the apples.

Photo by shantilly picnic
Roll out your tart dough and cut into 6 triangles that will wrap completely around each apple. Top off the apples with any leftover raisins.

Photo by shantilly picnic
If you're a fan of salty/sweet, try adding a couple slices of cheese before wrapping up the apples. I used brie and it melted throughout very nicely.

Photo by shantilly picnic
Fold each side upwards and use a fork to press the seems together. Egg washing the inner edges helps, especially if the dough is on the dryer side.

Photo by shantilly picnic
Egg wash the entire outside and sprinkle with turbinado sugar. Bake at 350° for 30-45 minutes or until the apples are very tender. Baking time will vary with apple size and variety. I recommend testing them after 30 minutes by piercing them with a toothpick.

Photo by shantilly picnic
Photo by shantilly picnic

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