Recently Joe and I got together with some of his family from Michigan and I ended up with a 1/2 bushel of Michigan apples.  They are delicious apples for eating or to cook with.  No, not “Delicious” apples, but rather Northern Spy apples.  One of the first things I wanted to make was my Mom’s apple dumplings.  This has always been my favorite apple dessert with the pastry covered apples and simple syrup.  Mom always made them with biscuits but when I saw the puff pastry, I thought I would give it a try.  Turns out it was a thicker dough and was easier to wrap up the apples, so that’s my contribution to Mom’s dumplings. 

This recipe makes 8 dumplings using 4 apples cut into halves.  Start with unwrapping the puff pastry sheet onto a flat surface sprinkled with flour.  Peel the apples then halve them and cut out the core.

In a bowl, mix some sugar and cinnamon.  I just eyeball it, a scoop of sugar and several shakes of cinnamon.

Mix it all together and set aside.

There are 2 pastry sheets in the package.  Divide one sheet into 4 equal pieces.

I laid out the apples and will need to roll it out just a little bit to fit easily over the apples.

Take 1 apple halve and dip it into the cinnamon sugar mix.

Roll it around to get some cinnamon sugar all over it.

I rolled out the pastry just a little bit and placed the apple on top cored side up.

I beat 1 egg to make an egg wash to seal the pastry.

Brush some egg wash around the edges of the pastry.


Bring opposite corners together and seal together.

Bring up each corner and seal forming a small peak at the top.

They look something like this.

Mom made a simple syrup that you can drizzle over the dumplings once they are cooked and it’s so tasty.  I take the remaining cinnamon sugar mix and put into a measuring cup and add enough sugar to make 1 cup.  Place that in a saucepan along with 1/2 stick butter.  Heat on medium low.

Add 1 cup water.  Continue heating to melt butter and dissolve sugar.

Once the butter is melted, turn up the heat and bring to a boil.

Once it comes to a boil, continue to stir until it thickens a bit.  Will only take a minute or two.

The dumplings fit nicely into a 9 x 11 inch dish. Brush the tops with leftover egg wash.  Pour the syrup around the dumplings. Place in a 350 degree oven for 30 – 35 minutes.

They come out nicely browned on top with the soft apple inside swimming in syrup.

It’s best to let it cool a bit but it’s hard to wait when it smells this good.

Got one on my plate and spooned some syrup over the top.   And a couple dollops of ice cream on the side . . .

First bite . . .

Mom’s Apple Dumplings

4 cooking Apples  ( I used Northern Spy)
1 package Puff Pastry (2 sheets) or Biscuit Dough
4 tablespoons Butter
1 cup Sugar
1 cup Water

Divide Puff Pastry sheets in 8 equal pieces.   Mix some sugar and cinnamon in a bowl and set aside.  Peel 4 apples, cut into halves and remove the core.  Roll an apple halve into the cinnamon sugar mix and place on top of one pastry piece.  If the pastry is to small, roll out to fit over apple.  Make an egg wash by whisking 1 egg.  Brush egg wash around the edges of the pastry.  Bring opposite corners of pastry to the middle and seal.  Bring the remaining corners of the pastry up to seal, forming a peak at the top.  Place the pastry wrapped apples in a 9 x 11 inch baking pan.  Brush the tops with remaining egg wash.

Add 1 cup sugar, 1/2 stick butter and 1 cup water to a sauce pan over medium low heat.  Heat and stir until butter melts and sugar dissolves.  Turn heat up and continue stirring until it reaches boiling.  Continue stirring a minute or two until the mixture starts to thicken into a syrup.

Pour the syrup into the baking pan along with the dumplings.  Bake in a 350 degree oven 30 – 35 minutes. Let cool 15 minutes and serve with ice cream or whipped topping.

Makes 8 servings.

Note** Any leftover Cinnamon Sugar mix can be included in the 1 cup sugar to make syrup.