Warm Apple Dumplings

These warm apple dumplings are juicy, filled with brown sugar, cinnamon, raisins all wrapped in tender flaky crust.

Apple DumplingWe made these in bakeshop this week and students discovered how tasty and delicious they are.

For each apple you will need:

  • Granny Smith apple (green)
  • A mixture of brown sugar, cinnamon, raisins and butter, combine these ingredients to use to fill the hole where the core used to be
  • lemon juice
  • 1 sheet of puff pastry (1 sheet can cover up to 4 apples)
  • Egg wash (egg beaten with water)
  • Peeled Apples

    Peeled Apples

Method:

Peel and core the apple, drizzle it with lemon juice.

Core the apples, drizzle with lemon juice.

Core the apples, drizzle with lemon juice.

Fill the center with the brown sugar/raisin mixture

Fill the center with the brown sugar/raisin mixture

Cut the puff pastry to fit the apples; egg wash.

Cut the puff pastry to fit the apples; egg wash.

Wrap each apple in the pastry and egg wash again. Bake at 375 F Degrees for 35-40 minutes. Pierce the pastry with a knife or toothpick the see if the apple is tender, if it is, it is done. Remove from oven. If not allow to cook until the apple is tender. If necessary cover the pastry loosely with foil to prevent it browning too much.

Wrap each apple in the pastry and egg wash again. Bake at 375 F Degrees for 35-40 minutes. Pierce the pastry with a knife or toothpick the see if the apple is tender, if it is, it is done. Remove from oven. If not allow to cook until the apple is tender. If necessary cover the pastry loosely with foil to prevent it browning too much.

Serve warm with whipped cream and caramel sauce. A few fresh berries add color to the plate.

Serve warm with whipped cream and caramel sauce. A few fresh berries add color to the plate.

Stuff the cinnamon sugar into the center of the apple.

Wrap the apple in puff pastry, seal seams tightly.

Bake at 375°F for 35-40 minutes.

The Apple Dumplings are done when the apple is tender inside.

Serve warm with vanilla and caramel sauce and a few berries for garnish.

Cinnamon Blueberry Almond Scones

Getting around to making scones for International Scone Week took some doing but finally, here is my dedicated scone.

Celia at Fig jam and Lime Cordial I believe started this “tradition” that now has an international reach.

There aren’t many photos as I figured most reading this would also have posted their scones and know the basic mixing process.

(Mix dry, cut in fat, add liquid, pat into shape, cut, bake)

This recipe is inspired by some pages from over 10 years ago entitled “The Joy of Baking Newsletter”.

This particular article had several scone recipes; some marked with “this is my favorite scone” so I thought it a good place to start.

Taking a basic “English” scone recipe ( less sugar) I added several elements together to create:

Cinnamon Blueberry Almond Scones

Cinnamon Blueberry Toasted Almond Scones

  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 2 tablespoons granulated sugar
  • 1/2 teaspoon salt
  • 1/3 cup unsalted butter, cut into 1/2 inch pieces
  • 1/2 cup half and half
  • 1 large egg

In a large bowl, combine all dry ingredients: flour, baking powder, sugar and salt.

Cut the butter int the dry ingredients until the mixture looks like coarse corn meal.

Mix the half and half with the egg.

Make a well in the dry ingredients, pour the milk and eggs into the well and mix together with a wooden spoon. Mix just until the mixture comes together.

Turn the dough out onto a floured board. Pat it into a 16×10 rectangle.

Allow the dough to rest while you mix the cinnamon sugar mixture.

Cinnamon mixture:

  • 1/3 cup brown sugar
  • 1/4 cup soft butter
  • 1 teaspoon ground cinnamon

Pre-heat oven to 400°F.

Spread the cinnamon mixture all over the 16 x 10 dough, covering it completely.

Sprinkle fresh blueberries and toasted almonds over the surface.

Roll the dough into a cylinder, pinching seams closed.

Cut into 1 inch slices.

Spray a 9 x 9 inch square cake pan with pan release spray.

Place each slice, spiral slice up, into the cake pan, fill it up with the rolled slices.

Brush half and half over the surface of each slice.

Bake at 400° for 20 minutes or until the scones are golden brown. Test doneness by using a toothpick, if it comes out clean, the scones are done.

Remove from the oven, invert onto a serving plate, flipping them again so the scones are right side up. Two plates are needed for this.

Drizzle the scones with fondant frosting and sprinkle with toasted almonds.

Fondant frosting:

  • 1 cup confectioners sugar
  • 1 teaspoon vanilla
  • pinch salt
  • 2 tablespoons half and half or enough to create the desired consistency to drizzle the scones.

Mix together to reach desired consistency, drizzle over scones.

Serve with fresh blueberries.

Now, go out for a brisk walk or run to work off all these scones!

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