- 1/4 pound soft sweet butter
- 1/4 cup raisins
- 1/2 cup granulated white sugar
- 8 Granny Smith apples
- 1/4 cup brown sugar
- 8 9" squares of puff pastry
- 3 teaspoons cinnamon
- 1 egg beaten
- 1/4 cup chopped walnuts
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Ingredients
Preparation
In
a medium size bowl, combine the butter, 1/4 cup of the white
sugar, the brown sugar, two teaspoons of the cinnamon, the walnuts
and the raisins. Mix the blend until very uniform and reserve for
stuffing the apples.
In a small bowl, mix the remaining white sugar and cinnamon
and reserve for coating the apples.
Peel and core the apples. Stuff the apples with the butter/sugar
blend and roll them in the white sugar/cinnamon mixture.
Place each of the stuffed and coated apples, stuffed side down, in the center of the pastry squares. Pull the ends of the pastry around each apple until the ends meet at the bottom of the apple. Turn the pastry coated apples over (cored side down) and place them in a baking pan lined with parchment paper. Brush the dumplings with the beaten egg and bake them in a preheated oven at 350 F until they are golden brown (about 15 to 20 minutes). The apples should be tender when pierced with a fork.
Serve warm topped with whipped cream, vanilla sauce or creme fraiche.
Serves eight.
