Wednesday, 12 February 2014

  • For Pastry:
  • 2 cups all purpose flour
  • 2 tbsp of sugar
  • 3/4 tbsp of salt
  • 1 cup of unsalted butter, cut into pieces
  • 1 egg yolk
  • 3 tbsp of water or milk
  • For Filling:
  • 6 small apples such as Macintosh or Spy
  • 1/4 cup + 2 tbsp of sugar
  • 1 tbsp of cinnamon
  • 1/2 tsp of nutmeg
  • dash* cup raisins
  • 3 tbsp of breadcrumbs
  • 3 tbsp of brandy
  • For Syrup:
  • 1 1/2 cups water
  • 1 cup of sugar
  • 1 tbsp of cinnamon
  • 1/2 tsp of nutmeg
  • 3 tbsp butter
  1. Preheat oven to 375°F. To prepare pastry, combine flour, sugar and salt.
  2. Cut in butter until the texture of coarse meal. Add egg yolk and water and blend just until dough comes together.
  3. Wrap in plastic wrap and chill for 15 minutes.
  4. While pastry is chilling, prepare filling. Peel and core apples.
  5. Mix 1/4 cup sugar with 1/2 tsp cinnamon, nutmeg and dash of cloves.
  6. Dip apples in mixture to coat. In a separate bowl, combine raisins with breadcrumbs, remaining 2 Tbsp sugar, 1/2 tsp cinnamon and brandy.
  7. Roll out pastry on a lightly floured surface into a rectangle 1/4-inch thick, about 20 x 12-inches.
  8. Trim edges of dough and cut into 6 squares. Place an apple in the centre of each square and fill middle of apple with raisin filling.
  9. Wet edges of pastry squares and bring corners up to meet at top of apple and cinch together.
  10. Use excess pastry to cut leaf shapes and stems and place over dumplings as garnish - secure with water.
  11. Place dumplings in an ungreased baking dish (quite close together).
  12. To prepare syrup, bring water, sugar, spices to a simmer for 5 minutes.
  13. Remove from heat and stir in butter (this can be prepared ahead of time).
  14. Pour over dumplings. Bake for 45 minutes, until golden brown on top.
  15. Serve warm, drizzled with Crème Anglaise (recipe follows).


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