Apple Dumplings

 

Apple Dumplings

6 dumplings

 

This is, hands down, one of our favorite recipes in this entire book. On the first chilly autumn day, there is nothing that can compete with these warming pastries.

 

Whisk together in a medium bowl:

1 cup (125g) all-purpose flour

¼ teaspoon salt

Cut in until well blended:

1 stick (4 oz or 115g) cold unsalted butter, cut into cubes

4 ounces (115g) cold cream cheese, cut into cubes

Shape the dough into a disk, wrap in plastic wrap, and refrigerate for at least 1 hour.

Preheat the oven to 425°F. Generously butter a baking dish large enough to hold the dumplings with 1 to 2 inches between each one, such as an 11 × 7-inch rectangular dish or a 12-inch oval gratin dish.

Peel and core (leaving them whole):

6 small apples (about 4 ounces each)

Or peel, halve lengthwise, and core:

3 large apples (about 8 ounces each)

Mix with a fork in a small bowl until blended:

½ cup packed (115g) dark brown sugar

1 teaspoon ground cinnamon

¼ teaspoon salt

Add and mix well:

4 tablespoons (2 oz or 55g) butter, softened

Fill the whole apples with the mixture and pat any remaining mixture on top of the fruit, or, if using apple halves, fill the hollows with the mixture and reserve any remaining. Set aside. On a lightly floured surface, roll the dough into an 18 × 12-inch rectangle about ⅛ inch thick. Cut into six 6-inch squares, then roll each square a little larger, into a 7-inch square.

Lightly brush with:

1 egg, lightly beaten

Place an apple in the middle of each square. If using apple halves, place cut side down and spread the remaining sugar mixture over the rounded tops of the apples. For each square, bring the 4 corners of the dough up around the apple and pinch the corners and edges of the dough together. Prick the top of each pastry several times with a fork. Place the dumplings in the baking dish and bake for 10 minutes. While the dumplings bake, make the syrup.

Combine in a saucepan:

1 cup (235g) water

½ cup packed (115g) light brown sugar

1 small lemon, thinly sliced and seeded

2 tablespoons (30g) unsalted butter

1 teaspoon ground cinnamon

¼ teaspoon salt

Stir until the sugar is dissolved, bring to a boil, and boil for 5 minutes. Pour the boiling syrup over the dumplings when they begin to color, 10 to 15 minutes into the cooking time. Reduce the oven temperature to 350°F and bake until the apples are tender when pierced with a small knife, 30 to 35 minutes more. Baste the apples with the syrup every 10 minutes or so to form a glaze and flavor the crust. If the dumplings start to brown too quickly, loosely cover with foil.

Let cool slightly. Serve warm with:

Heavy cream or vanilla ice cream

 

A New Generation of JOY

 

In the nearly ninety years since Irma Rombauer self-published the first Joy of Cooking, it has become the kitchen bible, with more than 20 million copies in print. This new edition of Joy has been thoroughly revised and expanded by Irma’s great-grandson John Becker and his wife, Megan Scott. They developed more than six hundred new recipes for this edition, tested and tweaked thousands of classic recipes, and updated every section of every chapter to reflect the latest ingredients and techniques available to today’s home cooks. Their strategy for revising this edition was the same one Irma and Marion employed: Vet, research, and improve Joy’s coverage of legacy recipes while introducing new dishes, modern cooking techniques, and comprehensive information on ingredients now available at farmers’ markets and grocery stores. Joy is and has been the essential and trusted guide for home cooks for almost a century. This new edition continues that legacy.

 

On Sale November 12, 2019

Hardcover

List Price $40.00 (price may vary by retailer)

eBook

List Price $19.99 (price may vary by retailer)