Apple Dumplings are an elegant dessert to serve at any time. Here, a three-part recipe is offered. The dough is made from scratch. It is called a pate brisse, but do not let that intimidate you. It is a treat to work with this pastry for its tender texture. And this dough almost always signals a great recipe about to unfold (which it does). Then the filling is prepared. Here, golden delicious apples are used. They offer a light and pleasing taste that is not too tart in the dish. These apples are used, in part, because they will complement the other dried fruit that makes up this recipe. A blend of dried fruit is suggested in this recipe.
Perhaps the coup de grace for this truly lovely dessert is the caramel sauce. It is made from scratch, a slightly simplified version of a burnt sugar caramel (that is quite challenging to make, although spectacular). Be sure to not skip this step. The recipe itself is easy to make and will add a real flourish to these apple dumplings. The entire process may take you most of the day, but the results are well worth the effort. The dough will be buttery and tender, the filling sweet and also tangy from the fruit, and the caramel sauce will perfectly complement the dough and filling.
Make this on a day when you have plenty of time, and won’t be rushed. Be sure to use the ingredients that are asked for, and don’t substitute margarine where butter is called for. Follow the instructions for the caramel; in fact, read the entire recipe over before you begin. It is not complicated, but there are three distinct parts to it. To speed things up, you could make the caramel the day before, and pop it in the fridge. Be sure to camouflage it so it does not disappear over night to the magic caramel fairies . . . Enjoy this fabulous recipe soon.
Find out how to make this recipe and many others at the website, Cooking Melangery, by following the link below.
Learn MORE / Get RECIPE at Cooking Melangery
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