A tender butter crust, baked to a golden brown, surrounds these pecan-filled apple dumplings smothered in a rich sauce.
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2 cups all-purpose flour
1/4 teaspoon salt
1/2 cup cold Land O Lakes® Butter
2/3 cup sour cream
6 medium tart cooking apples, cored, peeled
1/3 cup sugar
1/3 cup chopped pecans
2 tablespoons Land O Lakes® Butter, softened
1/2 cup firmly packed brown sugar
1/2 cup Land O Lakes® Heavy Whipping Cream
2 tablespoons Land O Lakes® Butter
1 tablespoon brandy
*Substitute 1 teaspoon brandy flavoring.
Heat oven to 400°F. Grease 15x10x1-inch baking pan; set aside.
Combine flour and salt in bowl; cut in 1/2 cup cold butter until mixture resembles coarse crumbs. Stir in sour cream with fork until mixture forms a ball.
Roll dough into 19x12-inch rectangle on lightly floured surface. Cut 1-inch strip off 19-inch end; reserve. Cut remaining dough into 6 (6-inch) squares. Place apple in center of each square.
Combine sugar, pecans and 2 tablespoons butter in bowl. Fill center of apple with 1 1/2 tablespoons mixture. Fold dough up around apple; seal seams well. Place onto prepared pan, seam-side down.
Brush dough with milk; prick dough with fork. Cut leaf designs out of reserved 1-inch strip of dough. Brush with milk; place onto wrapped apples. Bake 35-45 minutes or until apples are fork tender. Cover with aluminum foil if crust is browning too quickly.
Combine all sauce ingredients in 1-quart saucepan. Cook over medium heat, stirring occasionally, 3-4 minutes or until mixture comes to a full boil. Serve sauce over warm dumplings.