Apple Dumplings with Wassail Syrup
As I become a more experienced cook, the more I enjoy working with pastry. Over the past year, I have mastered the art of pie crust, homemade puff pastry, and croissant dough which I am really excited to share more about in the coming months with you! I have no formal training, of course, but I have learned so much when it comes to making truly mouthwatering pastry dough, and it’s such a proud moment for me to say, “I did it!”
When I think of apple dumplings I always go back to the first time I tried making them a few years ago and failed miserably. The syrup never set up, the pastry was wet and soggy, and the apples weren’t cooked through. They were just disappointing and ever since then, they were extremely intimidating to me! After a few more tries, I finally figured out the secret and that’s a nice high oven temperature along with a cut apple. I like to spiralize my apples with my hand crank apple peeler, and I think that it helps to cook the apple more thoroughly. This recipe works with a whole apple as well, if you prefer a more traditional look!
ingredients & recipe:
MAKES 6 APPLE DUMPLINGS:
6 medium apples, peeled, cored, and left whole or spiralized
1/2 cup sugar
2 tsp cinnamon
2 tbsp butter, sliced into 6 pieces
1 egg
1 tbsp raw sugar
wassail SYRUP:
2 cups wassail or apple cider
1 cup sugar
3 tbsp butter
1/2 tsp cinnamon
DIRECTIONS:
Preheat your oven to 425° F. Grease a 9x13” pan and set aside.
Separate your pie crust into two pieces, if not already done. Roll out one of your prepared pie crusts into a 24 inch square. Cut into 4 equal pieces, about 6x6” squares.
Place one whole or spiralized apple (I used a hand cranked apple peeler that automatically spirazlizes the apples, and it helped to cook a bit more thoroughly!) onto the center of one square piece of pie crust.
Mix together the sugar and cinnamon. Place about 2 tbsp of the cinnamon sugar into the cavity of the apple. Stuff 1 piece of the sliced butter on top of the cinnamon sugar.
Taking one corner of the pie crust square, bring it up on top of the apple. Repeat with the other corners, enclosing the entire apple in pastry. Place in the prepared dish and repeat with the remaining pie crust and apples.
Once all of the apples are in the dish, place in the refrigerator for about 20 minutes to allow the pie crust to chill again.
Meanwhile, make the syrup. In a medium saucepan over the stove, bring the wassail, sugar, butter, and cinnamon to a boil. Lower to a simmer and stir until slightly thickened, about 5-7 minutes.
Mix the egg with a bit of water and whisk. Brush the pie crust with the egg wash and sprinkle with raw sugar. Pour the wassail syrup around the apples (not over them).
Bake in the preheated oven for 45-50 minutes or until the pie crust is golden brown and apples can be pierced easily with a fork (you can check by carefully poking a dumpling!). Let cool for about 10 minutes before serving. Serve with syrup spooned over the top and side of ice cream!
The addition of wassail adds a depth of flavor to the syrup that is so incredibly delicious. It is spicy and sweet and sure to turn heads at your Thanksgiving table! I just love how much impact it gives to a rather simple and sometimes flavorless dessert. This dessert is rather old, dating back to the 18th century England, it’s a staple among the Pennsylvania Amish community. They were Thomas Edison’s favorite food and were even sometimes eaten as the main dish for many pioneers on the Oregon Trail! A simple sweet treat that we hardly see on the table anymore, they can make a wonderful impression at your holiday table this year over the standard pumpkin pie.
xoxo Kayla
