Apple Dumplings with Butterscotch Sauce Recipe

From Dorothy McNett's Recipe Book.

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Apple Dumplings with Butterscotch Sauce

From Dorothy McNett's Recipe Book at

for the pastry:
2 cups unbleached organic all-purpose flour
1 teaspoon fine sea salt
1/4 teaspoon finely ground white peppercorns
3/4 cup very cold unsalted butter
1/2 cup very cold water

6 tart apples, pared and cored

1 cup white sugar
1 cup brown sugar
2 tablespoons flour
1/2 teaspoon fine sea salt
1/4 teaspoon freshly grated nutmeg
2 cups boiling water
1/2 cup butter

Preheat oven to 425 degrees. In food processor with steel chopping blade in place, whirl flour, salt and pepper. Add cold butter and pulse just enough to cut the butter into the flour, leaving small chunks. Add water and process only until mixture begins to form a ball. Do not over-process. Shape into a squarish ball. Cover and let rest. In batter bowl, combine white sugar, brown sugar, flour, salt, nutmeg, hot water and butter. Microwave on high 3 minutes. Stir. Microwave another 2-3 minutes or until sugars have dissolved and mixture is syrupy. Peel and core apples. Roll out the pastry on floured pastry cloth into a rectangle about 14 by 20 inches. Trim and cut into six 6 inch squares. Place an apple in the center of each square and sprinkle with a little sugar and cinnamon. Dampen edges of dough and bring opposite corners together over apples. Pinch to seal well. Place dumplings in a deep baking dish. Garnish with scraps of dough, or make designs with a fork. Pour syrup over dumplings. Bake 40 - 50 minutes, or until apples are tender and pastry has browned. Allow to stand at least 20 minutes before serving. One makes a very large serving, so these can be cut into halves before serving.

Recipe created 2002-09-11.

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