Apple Dumplings Recipe

How to make it

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• FOR THE SIMPLE PUFF PASTRY:
• Cut the butter into 1/4 inch pieces. Place 1 1/3 cups of the flour and the 1/2 tsp salt in a food processor. Add 1 stick of the cut up butter, pulsing until combined. Add the remaining stick of cut up butter and 1/3 cup of flour to the food processor, tossing the butter pieces until the butter is coated with flour. Pulse 3-4 times to just combine (you want to see specks of butter there still). Add about 1/3 cup ice water and pulse until the dough just forms a ball. If you need to add more water, do so.
• Dust a work surface with flour and roll out to form a 10x14 inch rectangle. Fold into thirds, creating a 3x14 inch rectangle. Fold into thirds again, this time forming a 3x4 inch rectangle. Wrap in plastic wrap and refrigerate at least an hour (dough may be refrigerated up to 2 days or frozen for up to 1 month).
• Preheat oven to 425 F
• Assembly:
• Unfold the puff pastry and roll it out until it's about half the thickness it was. Cut pastry into 4 rectangles (If using store bought, cut each sheet in half creating four rectangles). Fold those over to create squares and roll them out a little bit more to flatten seal the two layers. Brush the square with a thin layer of the beaten egg. In a small bowl mix the sugar and spices.
• Peel and core the apples, leaving the flesh of the apple intact. Roll the apples in the cinnamon sugar. Place the apples in the center of each puff pastry square and fill the centers with the sugar and spice mixture See Photo. Pull each corner up and seal, wrapping the apple in a neat little package See Photo. Repeat with the remaining apples and pastry (I made little decorative leaves with pastry scraps). Brush the entire outside with the beaten egg. Bake for about 28-20 minutes or until pastry is golden brown and apple is tender but firm.
• Serve piping hot with vanilla gelato/ice cream.

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