Double-Caramel Apple Dumplings
Keys: Desserts
Yield: 4
Ingredients:
2/3 cup pecan halves
Caramel Sauce (see recipe)
4 x Golden Delicious apples - (4 to 6 oz ea)
1 tbl lemon juice
1 sht frozen puff pastry thawed
(half of a 17.3-oz package)
1 lrg egg beaten with
1 tbl water
Vanilla ice cream (optional)
Method:
Set aside four pecan halves; chop remaining nuts. In a bowl, mix chopped
nuts with 1/4 cup Caramel Sauce.
Peel apples; core each, creating a 1-inch-wide hollow from top to
bottom. Place apples in a bowl and coat with lemon juice.
On a lightly floured board, roll puff pastry into a 12-inch square. Cut
into four equal squares and center an apple upright on each. Push nut
mixture equally into apple hollows.
Brush egg mixture over a 1/2-inch-wide border around each pastry;
reserve remaining egg. To wrap each dumpling, with floured fingers bring
two opposite pastry corners up over apple and pinch tips together.
Repeat with remaining two corners. Firmly pinch all tips together; pinch
each seam, then fold over about 1/8 inch along the seam and pinch again,
leaving no holes. Space dumplings evenly on a buttered 12- by 15-inch
baking sheet.
Bake in a 375 degree regular or convection oven for 20 minutes. Dip
reserved pecan halves in egg mixture (save remaining egg for other uses
or discard); press a nut half on top of each dumpling. Bake until pastry
is deep golden, 10 to 15 minutes longer in a regular oven, about 5
minutes in a convection oven.
With a wide spatula, transfer dumplings to plates. Accompany with
remaining caramel sauce and ice cream, if desired.
This recipe yields 4 servings.
Comments: Make the caramel sauce without the rum; if desired, stir rum
into sauce after using 1/4 cup in step 1. You can prepare dumplings
through step 4 up to 1 day ahead; chill sauce, dumplings, and egg
mixture separately airtight. Bake chilled dumplings as directed.
"Memories are the treasures that we keep locked deep within the
storehouse of our souls, to keep our hearts warm when we are lonely."
~Angelique~
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