Spiral Apple Dumplings
I made a few very tasty treats this past week, which are all perfect for Fall. The recipe I want to highlight today is the Spiral Apple Dumplings recipe that I found from Better Homes and Gardens. While this recipe was so much fun to make, and was very tasty, I did have a difficult time getting the dough to stick together, for perfectly spiraled dumplings. The dough was rather fragile and thin, so I would recommend not rolling it out to be very thin, and perhaps lessening the apples you include inside. With how I did things, the taste was not affected in a negative way; just the looks.
I had some wonderful young women from church, come over to help me out this recipe. There was plenty for each of us to do, and we had a blast. We turned on Pandora, and listened to some great music while we peeled, chopped, shredded, rolled and baked. The only problem is that I can’t decide if this should be a breakfast or dessert. What do you think?
- 2 cups granulated sugar
- 2 cups water
- ¼ cup margarine or butter
- ¼ tsp ground cinnamon
- ¼ tsp ground nutmeg
- 2 cups all-purpose flour
- 2 tsp baking powder
- ½ tsp salt
- ¾ cup shortening
- ⅔ cup milk
- ¼ cup granulated sugar
- ½ tsp ground cinnamon
- 3 cups shredded, peeled cooking apples (3 to 4 medium), such as Golden Delicious, Rome, Granny Smith, Jonathan, or Newton Pippin
- For sauce:
- In a large saucepan, combine 2 cups sugar, the water, butter, ¼ teaspoon cinnamon, and nutmeg.
- Bring to a boil, and boil for 5 minutes; set aside (should have about 2 cups sauce).
- For dough:
- In a large mixing bowl, combine flour, baking powder, and salt.
- Using a pastry blender or fork, cut in shortening until pea-size.
- Make well in center of mixture and add milk all at once.
- Stir just until moistened.
- Knead dough on a lightly floured surface 10 to 12 strokes or until nearly smooth.
- Roll out to 12×10-inch rectangle, but be careful not to get dough too thin as it will make it difficult to roll up.
- For filling:
- Combine ¼ cup sugar and ½ teaspoon cinnamon; set aside.
- Sprinkle shredded apples evenly over dough. Sprinkle with sugar mixture.
- Roll dough into spiral, starting from a long side. Pinch seam and ends, to seal.
- Cut into twelve 1-inch-thick pieces. Place in 9×13 inch baking pan.
- Pour sauce over dumplings and bake at 350° for about 50 minutes or until golden.
We used my grandma’s old fashioned apple peeler, slicer and corer, to take care of the dirty work. The girls LOVED using this. Then we cut the sliced apples in half and shredded in the cuisinart.
This is where the dough was a bit too thin and had a difficult time staying together with all of the juicy apples inside. We either over stuffed, or over rolled the dough. Still tasty though!
All of that sauce poured over the dumplings made for an ooey gooey apple center. YUM! Be sure to check out my other fabulous Fall recipes, below: