I have added a new cookbook to my collection, and I love it! It is called Best-ever pastry cookbook by Catherine Atkinson, and you know what, it certainly is my best pastry cookbook so far.I love making pastry, and this book covers every kind, from shortcrust, to puff pastry, to pate a pate, as well as many sweet and savoury fillings in over 135 great recipes. It is nicely detailed, and rich with illustrations in all of its 251 pages, I just love it!
I can’t believe I got this great find for just $5.99, plus tax. Mouthwatering pictures just make you want to hit the cooking stage and make some edible art.
As soon as I turned to page 150 I knew that would be the first recipe to try; baked apple dumplings, mhmmm! It is as delicious as it is presentable; yet so simple!
Never mind my pictures, couldn't wait till daylight to make this great dessert!
What you’ll need for 8 dumplings:
Remember to adjust ingredients if you need less; I only made 3 dumplings.
8 firm cooking apples
1 egg white
2/3 cup caster sugar
3 Tbsp heavy cream
½ Tsp vanilla extract
1 cup maple syrup
Shortcrust pastry ingredients:
4 ½ cups all-purpose flour
½ Tsp salt
1 ½ cups (or 350 g) butter or white vegetable fat, diced
¾ - 1 cup chilled water
First make the pastry by sifting flour and salt into a large bowl and “rub in” the butter until it all looks like breadcrumbs; then ad ¾ cup water, and mix until the dough holds together. Mix in a bit more water if necessary. Make a ball and wrap it up in a plastic wrap and chill in the fridge for at least 20 min.
About 5 minutes before you are ready to take the dough out of the fridge, set the oven to 425 F (220 C), and prepare apples. Peel, and core them.
Roll out the pastry thinly, and cut squares large enough to almost enclose the apple, brush with egg white and place apple in the middle. Combine sugar, cream, and vanilla in a small bowl, and spoon it into each apple. Make pastry rounds to cover the tops of apples.
Bring the sides of the squares up to enclose the apples, and make a snug fit by pleating the larger piece of pastry, if not holding, moisten the overlaps.
Use the trimmings to create stalks, and leaves to decorate the dumplings. When all set, place them in a greased baking dish, and bake for 30 minutes @ 425 F (220 C), and then another 20 minutes @ 350 F(180 C).
When done, transfer to a serving plate, and add maple syrup to juices in the baking dish, mix it, and pour over dumplings. Enjoy while still hot! Serve with ice-cream, and/or whipped cream!
This is the ultimate treat and comfort food on a cold winter evening, after we had another snowfall. Scrumptious, inside and out!!!
14 comments:
Wow these look fantastic! Great job.
holy crap! cutest freaking apply dumplings ever!
:))) Thank you! Equally delicious!
These are beautiful! Nice work!
These are absolutely gorgeous. Thanks very much for sharing the recipe -- I've always wanted to make these!
what beautiful pastries!
Wow! Just beautiful, add a little ice cream and I'm in heaven!
Yes!!! Vanilla for me! I should add that as serving sugestion! :)
Absolute works of art! Well done.
Those look awesome! Such a great presentation!
What a beautiful job! This inspires me...I need to try this! Thanks!
Holy smokes, thats awesome. Really inspiring! My family is crazy for baked apples so next time the craving hits, I'm making these babies! Thanks for posting this :)
Wow! Thanks for posting this! I'm having a dinner party on Saturday night and will be making this for our guests! Thank you! Question - do you think I can prepare the applies (wrapping them in dough) and refrigerate them until we are nearly ready for dessert? Would love to serve fresh out of the oven!
Thank you Debbie!
To answer your question, yes, you probably cold, I just don't know how it will affect the baking process, but shortcrust pastry ingredients have to be very chilled anyway, and after making it - chilled again.
So I think you'll be fine, just pay attention when baking. Good luck, have fun!
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