Baked Apple Dumplings

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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 498.8
  • Total Fat: 27.4 g
  • Cholesterol: 55.9 mg
  • Sodium: 163.8 mg
  • Total Carbs: 49.3 g
  • Dietary Fiber: 6.6 g
  • Protein: 6.6 g

View full nutritional breakdown of Baked Apple Dumplings calories by ingredient
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From America's test kitchen From America's test kitchen
Number of Servings: 8


    2½ cups all-purpose flour
    1 1/2 tablespoons Splenda Blend
    2 teaspoons baking powder
    ¾ teaspoon salt
    10 tablespoons (1¼ sticks) unsalted butter, cut into
    ½-inch pieces and chilled
    5 tablespoons vegetable shortening, cut into
    ½-inch pieces and chilled
    ¾ cup cold buttermilk

    3 tablespoons Splenda Blend
    1 teaspoon ground cinnamon
    3 tablespoons unsalted butter, softened
    3 tablespoons golden raisins, chopped
    4 Golden Delicious apples
    2 egg whites, lightly beaten


1. MAKE DOUGH: Process flour, sugar, baking
powder, and salt in food processor until combined.
Scatter butter and shortening over flour mixture and
pulse until mixture resembles wet sand. Transfer to
bowl. Stir in buttermilk until dough forms. Turn out
onto lightly floured surface and knead briefly until
dough is cohesive. Press dough into 8- by 4-inch
rectangle. Cut in half, wrap each half tightly in plastic,
and refrigerate until firm, about 1 hour.
2. PREP APPLES: Adjust oven rack to middle
position and heat oven to 425 degrees. Combine sugar
and cinnamon in small bowl. In second bowl, combine
butter, raisins, and 3 tablespoons cinnamon sugar
mixture. Peel apples and halve through equator. Using
a melon baller or small measuring spoon, scoop out
the core and seeds, taking care not to pierce the
bottom of the apple halves. Divide the butter mixture
among the apple halves and fill the hollows.
3. ASSEMBLE DUMPLINGS: On lightly floured
surface, roll each dough half into 12-inch square. Cut
each 12-inch square into four 6-inch squares. Working
one at a time, lightly brush edges of dough square
with egg white and place apple, cut-side up, in center
of each square. Fold the corners of the dough up to
enclose the apple halves, overlapping and crimping to
seal. Using paring knife, cut vent hole in top of each
4. FINISH APPLES: Line rimmed baking sheet with
parchment paper. Arrange dumplings on prepared
baking sheet, brush tops with egg white, and sprinkle
with remaining cinnamon sugar. Bake until dough is
golden brown and juices are bubbling, 20 to 25
minutes. Cool on baking sheet 10 minutes.

Serving Size: makes 8 dumplings

TAGS:  Desserts |

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