Ok so I know it’s still summertime (and here in the South, it’s still 100 degrees every day). BUT Fall is coming…eventually. Sooner in some parts of the country than in others.
So, to help you prepare for the coming change in seasons, I wanted to give you an AMAZING dessert that is perfect for Fall. Now, you’re welcome to eat this whenever you like, but it’s certainly become my favorite autumnal dessert. If Fall had a taste…this would be it. Apple, cinnamon, caramel, pecans…all of it just captures everything we love about the season’s flavors. Heck just look at it…it even looks like Autumn in a bowl!
This is a recipe that you will come back to time and again. I served it to a few friends who had come over to watch a football game, and they all LOVED it. Now, this is not the ideal dessert for a large party, seeing as how each serving takes one whole apple and quite a bit of dough. But for small get-togethers or just a treat for yourself, this is simply divine.
Apple Dumplings in Caramel Pecan Sauce
Source: Anyone Can Cook Cookbook
1 sheet frozen puff pastry (thawed)
4 medium granny smith apples
1 tablespoon sugar (I used a little more than this)
1/2 teaspoon cinnamon (I used a little more than this)
1 teaspoon water
1/2 cup caramel sauce or caramel ice cream topping
1/3 cup chopped pecans
Toast pecans – bake for 5 to 10 mins at 350 degrees, shaking pan once or twice. Watch carefully so they do not burn.
Unfold puff pastry on a lightly floured surface. Roll pastry into about a 14 inch square. Cut pastry into 4 7-inch squares.
Preheat oven to 375. Peel and core apples. If necessary, trim the bottoms so they stand upright. Place an apple in the center of each pastry square.
In a small bowl, stir together sugar and cinammon. Spoon into center of apples and over the top. In another bowl, beat egg and water with a fork. Brush the edges of the pastry squares with the mixture.
Fold corners of pastry square over the apples. Pinch together seams. It’s ok if it doesn’t look perfect, just seal up the holes. Place dumplings in a 9×13 baking dish. Brush dumplings with remaining egg mixture.
Bake for 30 to 35 minutes or until pastry is golden.
Meanwhile, combine caramel topping and pecans in a microwave safe container. Microwave for 30-60 seconds, stirring once. Serve dumplings warm with sauce.