Reviewed: Sep. 9, 2005

I made this recipe without the syrup and it was just as good.

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Reviewed: Aug. 23, 2005

I followed the recipe exactly, with one exception - I used brown sugar instead of white only on the apples, (kept white sugar for syrup). Next time, I will definitely use smaller apples or make more pastry. I made the pastry very thin, and still didn't have enough to cover all of the apples that I had. The pastries did stay together well though. I didn't have any break open during baking. It seemed like this made a ton of syrup, so I only used half while baking and the rest to spoon over just before eating. A good recipe, but I may try a few others to find the perfect one.

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NIKKEL

Cooking Level: Intermediate

Living In: Kansas City, Missouri, USA

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Reviewed: Jul. 27, 2005

really good can even make your own dough. but the syrup really runny

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ECHOXC

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Reviewed: Jul. 11, 2005

Thanks for sharing this recipe. I had fun making these with my 11 year old step son. He kept telling me how much he loves brown sugar so I told him we could stuff the inside of the apples with rasins, chopped pecans and his favorite(brown sugar). I did a horrible job coring the apples...lol. I need to buy an apple corer. It didn't matter. The dough held the apple together perfectly anyways. There was even left over dough for Christan to play with and we baked it up with sugar and cinnamon sprinkled on top. I used butter flavored crisco. I also omitted the nutmeg just because I am out. These were delicious served with a bit of homeade vanilla ice cream. This kid is never going to want to go home now.

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PAINTNMYNAILS

Cooking Level: Expert

Home Town: Fresno, California, USA

Living In: Santa Rosa, California, USA

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Reviewed: Apr. 17, 2005

Wow! This looks JUST like my little old grandmother's recipe. I haven't made it so this isn't exactly a review, I just wanted to add that we always used to eat these fresh out the oven with extra syrup and cold milk poured over it. The milk gives it that little bit of creaminess without adding extra sweetness that it really doesn't need. Try it, its phenomenal!

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AIMEEMC

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Reviewed: Jan. 8, 2005

This was a good recipe, I would prefer less nutmeg, i would rather taste the apples more than the spices. Since I wanted to make these for more than six people, I chopped the apples and mixed them with the sugar and spices. Then I spooned them on to the pieces of the dough and folded it over like a pocket. They turned out perfectly.

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NAANI5

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Reviewed: Oct. 28, 2004

three thumbs up for these. i stuffed the middles w/ cooked chicken and served them over rice as a not-so-main, main dish and everyone raved over them. i make these quite often. thanks for sharing.

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Amy V.

Cooking Level: Intermediate

Home Town: Albany, New York, USA

Living In: Montreal, Quebec, Canada

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Reviewed: Oct. 22, 2004

this is a great recipe! i didn't end up with that much crust so i only put half an apple in the little squares i made. i baked them at 350 until they were lightly golden brown and then reduced the heat to 300 because they were pretty close to the top rack for another 15 minutes.

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kristie111

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Reviewed: Oct. 8, 2004

I'd suggest a couple of changes to make this better: First, use only half the syrup or the dough will get too soggy and float away...or use a larger pan (maybe my fault was that the pan I used was smaller and so the liquid rose higher.) Pre-poach or slice the apples so they will cook by the time the dough browns. I also had to use very small apples or there wouldn't have been enough dough to cover. Next time, I will double the crust recipe to get extra scraps to make leaf cut-outs for decorating. The flavor is very good, though. I liked this recipe. Nice flavor.

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hope03

Cooking Level: Intermediate

Home Town: Anaheim, California, USA

Living In: Corona, California, USA

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Reviewed: Oct. 6, 2004

My husband and I had fun making these; but we need some practice! I would recommend using an apple corer to core the apples instead of cutting them in half to core them; our apples ended up falling apart while they baked. And our syrup caramelized in the oven and wasn't edible. Still, very yummy taste.

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KJPACA

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Reviewed: Sep. 28, 2004

These dumplings were fabulous!!! I have made apple dumplings before, but this recipe beat all the past ones. I was out of white sugar so I used brown sugar and it made a caramelly-type sauce which was so good it was hard to save it for the dumplings. The pastry dough was very easy to work with and turned out flaky and light. I used small, green apples as they are alot easier than using the big ones. Excellent recipe!!!

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ANGELACOLE

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Reviewed: Aug. 4, 2004

Great tasting dessert despite the fact that my presentation was pretty poor. You want to make sure you can do this recipe from start to finish interruption free. Between the phone ringing, neighbors dropping in, and children running around I threw the apples together in a hurry and didn't pinch the dough enough around the top. Another thing, make sure you use an apple corer for this. I though I could just cut the apple in half and scoop out the core. NO GOOD! 2 of my apples drifted apart in the pan and fell over making a soggy crust as the result. Also, I only made a 1/2 recipe and though I would just use a 9X9 pan. Too much juice accumulated at the bottom making the crust a bit soggy. Overall, the taste is great. Kinda like your own personal apple pie. Of course serve with vanilla ice cream. I will try this again because it did taste very good even though it looked pretty bad!

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NAVYWIFE34

Cooking Level: Expert

Home Town: Allentown, Pennsylvania, USA

Living In: Fallon, Nevada, USA

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Reviewed: Aug. 3, 2004

I thirded this recipe so my calculations may have been off somewhere, but nonetheless, these apple dumplings were SO good. I "rounded" each measurement of cinnamon and nutmeg, just as a taste preference for more spice and didn't use the food coloring (the spices were enough natural color for me). I made 3x3" pastry squares and wrapped it along the bottom of about 1/4 an apple (I didn't see how I could completely enclose a whole apple even with a 6x6 inch square) for a more individual serving. It baked in the oven for about another 3-5 minutes for the apples to soften a bit more and to allow the syrup to thicken to an almost slimy, gooey consistency. After taking it out, I poured the surrounding syrup over the dumplings. They're even good cold--the syrup is thickened and the apple taste it more defined. I'm sure they would be great with ice cream, though. Such a tasty recipe!

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Kristine

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Reviewed: Mar. 8, 2004

This recipe was great and it tastes delicious!!!

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MZNATALIA

Cooking Level: Expert

Home Town: Chicago, Illinois, USA

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Reviewed: Oct. 26, 2003

This was very close to the one that my grandmother and mother used to make out of the Betty Crocker cookbook, but more complicated. Didn't use the food coloring. Tasty! Very good on a crisp autumn afternoon. The pastry works well for apple pie too.

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Kristen

Cooking Level: Intermediate

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Reviewed: Oct. 25, 2003

These were absolutly fantastic! It was my first time making apple dumplings and it was so easy! We ate these hot with the syrup from the pan poured over and whipped cream. Definatly will make again!

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COLTRANE

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Reviewed: Oct. 21, 2003

Though I've finally come to the conclusion that I must be the worst dough roller ever, this came out great. Next time, I will double the dough recipe because I needed more to wrap around the apples...again, it was no fault of the recipe, I'm sure. This tasted just like the ones my Mom used to make. I LOVED THEM!

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ACPHIFER

Cooking Level: Intermediate

Home Town: Salem, New Jersey, USA

Living In: Athens, Pennsylvania, USA

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Reviewed: Oct. 3, 2003

Yummy....I diced my apples and mixed the spices with them before placing in the dough, more like little turnovers. I also made a brown sugar/vanilla sauce using 1 c water, 1 c brown sugar, 1-2 tsps vanilla, and 3 tbsp butter. I simmered the sauce until it boiled down a bit to thicken, and ladled it over the hot dumplings before serving. Top with vanilla ice cream and voila! Note that dumplings are best when eaten straight from oven..they get a bit soggy if stored.

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BALTRUE

Cooking Level: Intermediate

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Reviewed: May 10, 2003

This is a wonderful recipe! It tastes professional :) Thank you very much for sharing it! I made the mistake of rolling out the dough on floured aluminum foil which made it difficult to lift up and just gather (i.e. the dough got stuck to the foil). So, using a baking sheet as the directions say is best. Also, I think that the syrup is on the sweet side but it tastes perfect when eaten with the apple and the dough :) I can see vanilla ice cream topping off this dumpling perfectly.

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BREADLOVER2

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Reviewed: Apr. 9, 2003

Wow the dough was awesome. Good flavour. They turned out great! I should have added raisons Will Make Again!

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