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
Sugar
Cinnamon
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.
An Inspired Cook 
17 thoughts on “Mom’s Apple Dumplings”
frugalfeeding
Oh wow, what a lovely idea, they must be so pleasing to bite into!
LikeLike
Gina Scruggs
Very nice and easy using the puff pastry sheets! My Father in law asked for apple dumplings and I had never made or seen one before. Im glad I found this recipe~ The flakey crust is yummy compared to plain pie crust.
LikeLike
NativeNM
The puff pastry was really easy to use. My Mom always used biscuit dough but I found this worked easier for me. Thanks for stopping by!
LikeLike
Amy
Does this need to be eaten right away or can I make the morning of and reheat?
LikeLike
NativeNM
If you don’t plan on eating the dumplings right away, let them cool and then refrigerate. Reheat them in the oven or microwave the dumplings individually. Enjoy!
LikeLike
Kathy bushon
Can you freeze these after made and then pop them in the oven as needed. Thanks
LikeLike
NativeNM
Hi Kathy, I haven’t tried freezing them but I don’t see why they wouldn’t freeze. Just let them cool down first so that when you wrap and seal for the freezer they don’t trap as much moisture in the dough. Let me know how it works out.
LikeLike
France
Can I use. Whole apple
LikeLike
NativeNM
I have not tried baking a whole apple. You would have to adjust the size of the pastry to fit over the apple and also adjust the baking time. Let me know how it turns out.
LikeLike
Wendi Carrigan
This recipe made my day! I’ve been missing my childhood days in Michigan. My grandfather swore by using Northers Spy’s. I can’t get them here in New York but just the thought I’d comforting! Love the sound of your recipe! It’s what’s on the menu tonight on this cool fall day! Thanks for sharing! I’ll be sure to update you on the results!
LikeLike
NativeNM
Oh that’s awesome Wendi! I only had the Northern Spy apples to use because family in Michigan brought them. I had not had them
before, but my husband grew up on them in Michigan. They were quite tasty in Apple Dumplings. Hope your dumplings turn out just as good! Thanks for the sweet comments!
LikeLike
Jayne
Absolutely delicious.. I used Granny Smith as I do with my apple pies ..thank you so much for a over the top recipe ❤️ 10 stars
LikeLike
NativeNM
You are so sweet, thank you for the kind comment. This was one of my favorite recipes that my Mom made from my childhood and it’s still one of my favorites! I’m so glad you enjoyed it!
LikeLike
Cheryl Cozart
My mother made the best apple dumplings from scratch. She boiled the apple peels and cores with sugar, butter, and cinnamon to make the sauce “pot liqueur” then strained once thickened. Of course she made her own crust and even though she’s been gone 3 years people still talk about them. Today was my first attempt at making them and I channeled her beautiful spirit to help me and your wonderful recipe. I made the sauce like my mother. Next time I’ll add a splash of Grand Marnier to the sauce! Thank you so much for simplifying this childhood memory.
LikeLike
NativeNM
Hi Cheryl, you really touched my heart sharing a memory of your mom’s version of apple dumplings! I lost my mom 5 years ago but her recipes are a connection to her that I will always remember. And thanks for the idea to add the apple peels to the sauce, it sounds amazing adding more apple flavor!
LikeLike
Jayne
Delicious..my family loved them. Thanks for sharing your Mothers recipe ❤️
LikeLike
NativeNM
I’m happy to hear you enjoyed the apple dumplings! They were a family favorite at our house. Thanks for taking the time to comment!
LikeLike