Apple Dumplings & Brandy Sauce

Apple Dumplings & Brandy Sauce
15
1 Review
A tender butter crust, baked to a golden brown, surrounds these pecan filled apple dumplings smothered in a rich sauce.
1:00
Prep Time
1:35
Total Time
6 servings

Ingredients

Dumplings

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
Milk

Sauce

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.

Directions

  1. Heat oven to 400°F. Grease 15x10x1-inch baking pan; set aside.
  2. Combine flour and salt in bowl; cut in 1/2 cup butter until mixture resembles coarse crumbs. Stir in sour cream with fork until mixture forms ball.
  3. 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.
  4. 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.
  5. 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.
  6. 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.

Recipe Tips

Nutrition Facts (1 serving)

Calories
690
Cholesterol
96mg
Carbohydrates
87g
Protein
7g
Fat
37g
Sodium
360mg
Dietary Fiber
1g

Recipe Comments and Reviews

Rating

I make this once a year on Rosh Hashana (Jewish New Year) because apples is part of that tradition. Every year more and more people join in because of this recipe. This year I actually had to make them two nights to please the masses. If you do this recipe right, you will not only have a delicious dessert but a gorgeous (though temporary) table decoration. Double the sauce recipe as it is especially yummy and we always seem to run out.

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