Apple Dumplings with Cider Sauce
(from Bethany’s recipe box)
Serves 4
WHY THIS RECIPE WORKS: We found that Pillsbury’s Refrigerated Crescent Dinner Rolls worked well in this recipe, but any 8-ounce can of crescent dinner roll dough can be used. Serve with ice cream of a drizzle of heavy cream.
http://www.americastestkitchenfeed.com/bake-it-better/2013/04/secrets-to-apple-dumplings/
Source: America's Test Kitchen | April 10, 2013
Ingredients
- 1 (8-ounce) can refrigerated crescent dinner rolls
- 2 Granny Smith apples, peeled, cored, and halved crosswise
- 2 tablespoons unsalted butter, cut into 4 pieces
- 1/2 cup packed (3 1/2 ounces) plus 2 teaspoons light brown sugar
- 1/4 teaspoon ground cinnamon
- 1 cup apple cider
Directions
-
Adjust oven rack to middle position and heat oven to 350 degrees. Line rimmed baking sheet with parchment paper.
-
Carefully unroll dough onto lightly floured counter, keeping perforations intact. Cut dough into four 6 by 3 1/2-inch rectangles (do not tear diagonal perforations). Fold each rectangle in half widthwise and roll into 6-inch square.
-
Place apple half, cut side down, in center of each dough square and place 1 piece of butter in center of each apple. Combine 2 teaspoons sugar and cinnamon in bowl and sprinkle over apples. Lift edges of dough around apple and twist ends at top to seal and form knot. Pinch seams together to seal.
-
Transfer dumplings to prepared baking sheet and bake until crust is golden brown and apples are tender but not mushy, 20 to 25 minutes, rotating baking sheet halfway through baking.
-
Meanwhile, simmer apple cider and remaining 1/2 cup sugar together in small saucepan over medium-low heat until sauce is slightly thickened and measure 1/2 cup, about 15 minutes.
-
Transfer baked dumplings to individual plates or shallow bowls and drizzle with cider sauce. Serve.