Apple Dumpling Slices

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Apple Dumpling Slices

star rating (5) rate this recipe »
Published prior to 2008

We found inspiration for the following apple confection on the Internet, our newest favorite source for recipe research. This dish hovers somewhere between dumplings and sticky buns and pie and cobbler, combining the best aspects of each. Tangy-sweet, soft and buttery, it's true comfort food.

10 tablespoons (5 ounces, 1 1/4 sticks) butter
2 cups (16 ounces) water*
2 cups (14 ounces) sugar*
2 cups (8 ounces) King Arthur Unbleached Self-Rising Flour
1/2 cup (4 ounces) milk, room temperature
2 cups (8 to 9 ounces) peeled, diced apple
1 teaspoon cinnamon

*This is a great place to use boiled cider, a tart-sweet syrup made by simply boiling apple cider till it's thickened. Decrease the sugar and water to 1 1/2 cups each, prepare the sugar syrup, then add 1/2 cup boiled cider.

Preheat your oven to 350°F. Melt 4 tablespoons butter in a 9 x 13-inch baking dish; glass or ceramic is preferable. Set the dish aside.

In a medium-sized saucepan, heat the water and sugar until the sugar melts. Meanwhile, combine the flour and remaining 6 tablespoons butter in a medium-sized mixing bowl. Rub the butter into the flour with the tips of your fingers, or a pastry blender, or two knives, until the mixture is crumbly. Stir in the milk, and mix until the dough just comes together and leaves the side of the bowl.

Turn the dough out onto a floured surface and knead it gently, until it's somewhat cohesive. Because self-rising flour is much lower in protein than regular unbleached all-purpose flour, you can knead with a bit more abandon without danger of the dough becoming tough.

Roll the dough out gently until it's a rectangle about 10 by 15 inches. Mix together the cinnamon and apples, and spread them over the surface of the dough. Gently roll the dough into a log sticky-bun style, pinching the edges together to seal. It may tear, but don't worry; mend it as best you can. (It's actually better if it comes apart a bit as it bakes.)

With a bench knife or serrated knife, cut the log into 16 slices, starting in the middle and moving out towards the edges. Arrange the slices atop the butter in the baking dish as artfully as possible. The slices may want to fall apart, but again, not to worry. The finished product will look fine.

Pour the sugar syrup over the apple dumpling slices and place this quite-liquid conglomeration in the oven. Bake for 40 to 45 minutes. When you take the baking dish out of the oven, the biscuits will be lightly browned on top of a still very liquid syrup. The whole thing can surge from one end to the other very easily if you're not extremely careful as you're moving it.

Let the slices cool a bit, then serve them with syrup poured over the top. I found that by leaving this uncovered at room temperature overnight (we actually did have some left over), the texture of the biscuits remained crisp and it was just as good at this cooler temperature. Yield: about 16 small, but delicious servings.

Nutrition information per serving (1/16 of recipe, 106g): 243 cal, 9.5g fat, 1g protein, 13g complex carbohydrates, 25g sugar, 1g dietary fiber, 27mg cholesterol, 173mg sodium, 132mg potassium, 95RE vitamin A, 1mg vitamin C, 1mg iron, 57mg calcium, 75mg phosphorus.

This recipe reprinted from The Baking Sheet Newsletter, Vol. XI, No. 6, Autumn 2000 issue.

Reviews

1
  • star rating 11/15/2014
  • natureladyrx from KAF Community
  • This is a very good recipe. Very similar to my grandma's recipe, only 2 changes: this has more butter and more sugar (4x amount of sugar in this syrup!). Plus the unique shape! I wanted to compare, so I followed this recipe except I just halved the sugar. Very good! I put in a generous 3 cups of apples. Hard to roll them up, but I prefer the apple/dough ratio. This is an easy recipe, quick to make dessert during apple season.
  • star rating 11/17/2013
  • Gramma Kaye from New Brunswick, NJ
  • Background - almost 60 years of baking. This is delicious, and so easy! (20 minutes prep). I made a half recipe in an 8X8 glass dish for family yesterday. Served it with a caramel sauce. Everyone loved it. I'm eating my second batch right now. This time I made several changes to make it a little healthier, and it still came out great. (Did not have any syrup either time, it had all absorbed while baking.) This is now in my favorites file.
  • star rating 10/17/2013
  • Kristin from Oregon
  • This elicited oohs and ahhs at a Ladies Night dinner served with vanilla bean ice cream, but I did make a few modifications. The dough was lovely and tender and did have an almost yeast dough consistency like a sticky bun and didn't break as much as I had expected. For the syrup I used a cup of freshly pressed apple cider and only 1/3 of a cup of organic sugar, so there wasn't syrup for the dumplings to swim in but served with ice cream this was quite sweet. I also used a large ceramic tart pan (and put the extra dough from the end pieces in the freezer for future experiments). With the lower sugar route I am planning to make this again as a breakfast/brunch item. Perhaps I'll add nuts next time!
  • star rating 10/07/2013
  • EdieStar from Emmaus, PA
  • Mine came out messy but still tasted good. I probably did not chop the apples enough and I also probably added a bit more apple than called for. This is easy to make and it reminds me of Penzey's Kringle recipes except it has all that sugar syrup. I was skeptical about the amount of sugar syrup in this recipe, I thought it too much, but I made the recipe as is. It came out well except I would NOT pour more syrup on top when serving it, in fact I might add half the syrup called for next time I make this. When I tasted the first piece with a little syrup drizzled on top, it was way too much sugar. I removed the rest of the dumpling slices from the baking pan with the sugar syrup and put them in a different dish, trust me, not bathing in sugar they are still plenty sweet (from the amount they absorbed while baking). This is a nice easy recipe and no way is it "16 servings".
  • star rating 10/18/2009
  • Helena G from California
  • I make a recipe called Apple Cobbler Roll-Ups that is very close to this. Very Good!
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