Ingredients Jump to Instructions ↓

  1. 9 Medjool dates - (6 oz) - pitted, chopped (large)

  2. 6 tablespoons 90ml Unsalted butter - room temperature

  3. 1/4 cup 40g / 1.4oz Brown sugar - (packed)

  4. 1 teaspoon 5ml Cinnamon Pastry Dough

  5. 3 3/4 cups 234g / 8 1/3oz Flour

  6. 1 1/2 tablespoons 22ml Sugar

  7. 1 1/2 teaspoons 7 1/2ml Coarse salt

  8. 1 1/2 cups 297g / 10oz Cold unsalted butter - cut in bits

  9. 9 tablespoons 135ml Ice water - (to 12) Apple Dumplings Pastry Dough - (listed above) Flour - for rolling

  10. 4 Granny Smith apples - (7-oz ea) - peeled, and Halved lengthwise Date Butter - (listed above)

  11. 1 Egg yolk

  12. 1 tablespoon 15ml Whipping cream

  13. 1/4 cup 49g / 1.7oz Sugar

  14. 2 teaspoons 10ml Cinnamon Maple Sauce

  15. 1 cup 237ml Water

  16. 1 Cinnamon stick

  17. 3/4 cup 120g / 4 1/5oz Brown sugar - (packed)

  18. 2 teaspoons 10ml Cornstarch

  19. 1/4 cup 82g / 2.9oz Pure maple syrup

  20. 1 tablespoon 15ml Cold unsalted butter

Instructions Jump to Ingredients ↑

  1. Recipe Instructions For the Date Butter: Combine the dates, butter, brown sugar and cinnamon in a food processor or mixer. Process until smooth. Remove the date butter to a small bowl and refrigerate until somewhat firm. For the Pastry Dough: Place the flour, sugar and salt in the bowl of a food processor. Pulse to mix. Add the cold butter all at once and pulse a few times until the butter and flour form crumbs. Start adding ice water, a tablespoon at a time, pulsing each time. Use as much water as needed for the dough to hold together when a clump is gently pressed between your fingers. The dough will be quite loose in the processor. Dump the dough out onto a large piece of plastic wrap. Gather the dough together using the plastic wrap and force it into a flattened round. Chill the dough an hour or longer before rolling out. For the Apple Dumplings: Heat the oven to 400 degrees. Set out a small bowl of water and a pastry brush. Divide the pastry dough in half. On a lightly floured surface, roll out half the dough about 1/8-inch thick into a rough square shape. Trim the dough to make a 12-inch square; set the trimmings aside. Cut the square into 4 (6-inch) squares. Take each square and make a cut from each corner halfway to the center of the square. Repeat with the second half of the dough. You will have 8 (6-inch) squares. Use a melon baller to remove the core of each apple half. Fill the cavity of each apple half with a mound of the Date Butter. Place each apple half, core-side down, on the center of a dough square. Brush the corners of the dough lightly with water. Fold each corner into the center and press together to seal. Place the dumplings on a parchment-lined baking sheet. Reroll the pastry trimmings, if you'd like, and cut out 8 leaves using a small knife or cutter. Place one on each dumpling, fixing it on with a brush dipped in a little water. Beat the egg yolk lightly with the cream. Brush each dumpling with egg wash. In another small bowl, mix the sugar and cinnamon and sprinkle 1 or 2 teaspoons on each dumpling. Bake the dumplings until the pastry is golden and the apples feel tender when pierced with a knife, about 25 minutes; rotate the baking sheet halfway through. Place the dumplings on plates and spoon warm Maple Sauce over and around them. For the Maple Sauce: Bring the water and cinnamon stick to a boil in a small saucepan over high heat. Combine the brown sugar and the cornstarch in a small bowl and add to the boiling water. Lower the heat and simmer, whisking occasionally until slightly thickened, about 5 minutes. Remove from the heat and add the syrup and butter, stirring until the butter melts. Remove the cinnamon stick before serving. Serve warm. This recipe yields 8 servings. Each serving: 875 calories; 463 mg. sodium; 149 mg. cholesterol; 47 grams fat; 28 grams saturated fat; 113 grams carbohydrates; 7 grams protein; 6.29 grams fiber.


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