By Carol Hurst
Great for the holidays or anytime, this sweet treat is a perfect addition to dinner, or as the dessert. You can even add a scoop of ice cream or whipped topping. The reduction in the amount of traditional pastry versus “normal” dumplings makes this a no-guilt delight!
For each apple:
1 tsp maple syrup powder
1 tsp honey powder (or sugar or brown sugar)
2 tsp Vietnamese cinnamon
1 pat of butter
prepared piecrust (homemade or refrigerated)
eggwash (one egg whipped with 1 tbl water or milk)
Roll out piecrust and cut out a 3” circle with the top of a glass. This will be the topper for the dumpling. Also cut a small leaf out of the pie crust.
Rub butter in the bottom of an oven-safe pan.
Core the apple, then peel.
Mix the powders: maple syrup, honey, and cinnamon. Roll the apple in the powder. Set on the prepared pan and add a pat of butter and any remaining powder to the center. Top with piecrust topper and brush with egg wash. Then add the piecrust leaf and brush again.
Place in a 425 degree oven for approximately 40 minutes, or until the apple feels soft when poked with a knife tip.
Substitutions: If liquid maple syrup is used, drizzle the syrup on the outside of the apple. You can use white or brown sugar in place of the honey powder.
Chef Carol Hurst was featured on her local Fox station in a story about “Cinnamon Apple Dumplings with a Hat”. Watch Carol prepare her recipe.
View the YouTube video: www.youtube.com/oldtownspices
View ALL Carol's recipes in the Clipper
• Pinterest pinterest.com/oldtownspices
• Facebook facebook.com/oldtownspices
• YouTube www.youtube.com/oldtownspice