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Apple Dumplings

Apple Dumplings

Yield: 6 servings

What could be a better dessert on a crisp Fall evening? I love the smell of the apples and cinnamon in the oven. It seems to warm the entire house.


  • 6 medium tart apples, peeled and cored
  • Pastry
  • 4 ounces cream cheese
  • 1/2 cup (1 stick) butter
  • 1 cup unbleached white flour
  • Filling
  • 1/4 cup packed brown sugar
  • 1/2 tsp. cinnamon
  • 1/2 cup raisins
  • 1/2 cup chopped walnuts or pecans
  • Syrup
  • 1 cup sugar
  • 2 cups water
  • 3 Tbsp. butter
  • 1/4 tsp. cinnamon


  1. For the pastry, cream together cream cheese and butter until fluffy. Add the flour and mix until combined. Roll out the pastry and cut into 8-inch squares. Place a peeled and cored apple in the center of the square; fill the core with prepared filling. Place a pat of butter on top of the filled core. Pull opposite corners of the pastry over the top of the apple and seal closed, using a little water on your finger if necessary. Combine the ingredients for the syrup in a one quart saucepan and boil for 3 minutes.
  2. Place apples in a 9x13 glass baking dish so that they are not touching each other. Pour the syrup around the dumplings in the pan. Bake at 425 degrees for 40-45 minutes. Serve warm with the syrup poured over it.
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