A sweet finish to a sweet soup night..
- 8 small Granny Smith Apples (or other of your preference)
- 4 cups of flour
- 1 Tbls sugar
- 1 Tbls baking powder
- 1 Tbls salt
- 2 sticks very cold unsalted butter, diced
- ¼ cup very cold water (approximate)
Preheat oven to 350 degrees.
Peel and core each apple. In a food processor, add flour, baking powder, salt, sugar and mix. Add in butter and pulse til combine and flour looks like course sand. Slowly add in cold water and pulse til flour comes together. Try not to over mix and pulse for the dough can become tough. Combine flour and roll into a round disc. Place in refrigerator for about 30 minutes.
- 1 cup of sugar
- 1 Tbls cinnamon
- 2 Tbls cold butter
- ¼ cup chopped walnuts
- ¼ cup blonde raisins
In the meantime, combine sugar, cinnamon, cut in butter and then add walnuts and raisins. Roll out half of the dough into a rectangle shape and cut into four equal large shapes. Place an apple in the middle, add sugar cinnamon mixture into the core of each apple. Then wrap the dough up and around the apple so the whole apple is covered. Roll out the other half of the dough into a rectangle shape and cut into four equal large shapes. Place an apple in the middle of the dough and add the sugar cinnamon mixture into the core of each apple. Wrap the dough up and around the apple so the whole apple is cover. Pinch to seal the dough.
- 1 cup of sugar
- 1 ½ cup brown sugar
- 1 cup water (or apple juice)
- 1 Tbs cinnamon
- Zest of one lemon
- 1 Tbls lemon juice
n a sauce pan, add sugar, brown sugar, water (or apple juice) cinnamon and simmer til sugar is dissolved. Add lemon zest and juice and stil. Pour over apple dumplings and bake for about 30 minutes til apple is soft enough to poke with a fork.
Serve with ice-cream or whip cream. Enjoy!