Apple Dumplings

I use to make individual serving apple dumplings years ago, selling them for $5.00 a dozen.  The dumpling was made by scratch rolled out, sch-lacked with egg wash bath & raw sugar.  I’m over my rolling pin (unless it’s rolling pizza crust) and have discovered Pepperidge Farms pastry sheets.  It kills me when I pay the price of them, although the flaky pastry shell taste better than my regular pie crust, that’s fo sho! 😉

These apple dumplings are HUGE, (that’s because I’m too lazy to cut them into smaller squares!) I used 3 apples in each dumpling and could easily serve 4 people.

If your a regular reading this blog you know how excited I get when I get produce from Michigan delivered to Florida, this time I scored gala apples from Traverse City, Michigan!  They are crisp, sweet, juicy & simply amazing.


  • 2 sheets of puff pastry
  • 6 gala apples, peeled, quartered and sliced thin.
  • 1/2 cup raisins
  • 1 cup brown sugar
  • 2 tsp flour
  • 2 tsp cinnamon
  • pinch of salt
  • 2 Tbsp butter (optional)
  • 1 egg, beaten

Method to the  Madness:

Preheat oven to 400° In a bowl mix together apples, raisins, sugar, flour, salt and cinnamon. Place the slices of apple and sugar mixture in the center of the two square pastry sheets.  Cut butter into 8 pieces and lay  four on each apple dumpling mixture before folding up the corners and pinching the ends closed.  Brush the tops with the egg wash, sprinkle with sugar & cinnamon.
Bake for 20-30 minutes until lightly brown & bubbly.

You can cut the pastry sheets to make small individual dumplings, also, add nutmeg, clove or other spices to your liking.

Bon Appetit!

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