My kids are woofing these down, my son, who won't touch apple pie loves these. This was so much easier than I thought it would be. The crust is exceptionally easy to work with. Took others suggestions and cut apples in half, and increased the crust by 1/2- ended up with 11 halves covered. Used all brown sugar,as suggested by another reviewer, and increased apple sugar/cinnamon, rolled the apple in mixture then put a tablespoon of brown sugar-cinnamon in apple cavity,put about a 1/2 tsp of butter on top of that(1/2 tbs seemed like it would be way too much) put flat side down on square and folded up, put flat side down on baking sheet. Only used half of the syrup, which I poured only on the bottom as per another reviewers suggsetion. Came out nice and crispy, not soggy as one would suspect after pouring the syrup on the bottom. We'll definately have these again.

somrthing went wrong with the dough so i had a pie dough already made so i used that, but i'm going to make it again and see how it comes out..

I am a culinary student and used this recipe for a project. What a hit! My chef instructor and classmates loved it! I made a second batch of the syrup, added a little heavy cream and made it into a caramel sauce. Thanks! This will be made again.

I made this w/Granny Smith apples. I followed several people's advice and quartered the apples - - this made them manageable and the servings were more realistic. Plus, there was more crust to apple, and let's face it, that's where it's at! The crust is very light and delicate - - different from your average "pie crust", and I would definitely find many more ways to use it. Oh, and the syrup was heavenly. I skipped the food coloring, and I think it was that much more appealing. Bon Apetit!!!

This is a 5 if you either double the pastry or halve the apples. I cut 6x6 squares as the recipe said and a whole apple just wouldn't fit!! so I used half an apple in each square. It was perfect! In future I will use half an apple because the apple to pastry ratio was perfect when cooked. This is delicious! The syrup is yummy!

These dumplings are very good and easy to make...the pastry is very tasty,flaky and light. I put 1 egg yoke and about 3 Tablespoons milk mixed and brushed over the top before dusting with cinnamon sugar mixture on top of dumplings and poured the sauce just into the bottom of the pan before baking. I did as others suggested and cut Large green apples from my orchard into quarters used less and kept the dough recipe the same...made about seven nice servings. This recipes a keeper! Thank you Beverly

Love it, Love it, Love it!!!! I've used this recipe many times and have even made it for the in-laws 2 Christmas' ago... big hit, although some of the old timers thought it was too sweet. Very filling. I usually make extra apples and freeze them for later use, that way all i have to do is make the syrup and bake em. The hubby LOVES em!!!

I definitely recommend serving these warm out of the oven with ice cream for a nice contrast. I planned on making these with an entire apple and leaving it whole.. but as I was making it I decided that it would be much better to slice the apple up a bit and use a little bit less. It just would've been too much. Also, I didnt think the syrup was quite thick enough..nor do I think the food coloring is necessary. just use brown sugar instead of white, it will give it better flavor anyway. I wanted to add raisins and chopped walnuts to the dumpling but I forgot, so I just sprinkled it over before I served it. Came out great and everyone loved it, I would use this recipe again.

This recipe was awsome.We loved the syrup over top of them.I followed the recipe exact and turned out perfect.Will be making these again soon.

Incredible! Thank you!

Yummmmy

Excellent recipe…a must keep. You will need to double or triple the pastry dough. I also halved the apples. The syrup was the highlight of the recipe. It is an easy one as well. The dumplings came out beautiful and crisp. With the excess syrup in the pan drizzled on them, they were beautiful and tasty. A nice recipe for dinners. Thank you!

These are the best apple dumplings. We tripled the dough and halved our 6 large Granny Smith apples for 12 dumplings and almost ran short on the dough. Also doubled the sauce and used half brown half white sugar. Next time I will try adding chopped nuts and raisins to the apples. Worth all the time and effort.

OK, I don't know if I should be rating this recipie because I made so many changes, but here goes. These were very good! I chopped the apples into peices and put the seasonings on them while I made the crust. I used the Best Ever Pie Curst recipe from this site. And I didn't make the sauce to pour over the top (Hubby wanted a more "apple pie" like dessert:-) And although I want to try the sauce for the top next time- very yummy!

This is an awesome recipe. I used hybrid gala/granny smith apples that I bought at Sam's Club. They were perfect. Just the right size, texture and flavor. I also keep my shortening in the fridge. This makes for such a nich pastry crust. I wouldn't change a thing in the recipe. I will definately make this a regular winter/holiday treat at our house.

Thought this was a really good and tasty recipe. But since it is 800+ calories per serving I made some changes. I omitted the TB pat on the dumplings and only used 1/8th of the syrup. Hopefully that will decrease some fat/calories! I had plenty of pastry dough for 6 dumplings. Turned out tasty and pretty!