Reviewed: Jun. 8, 2009

These were great, made according to recipe.Next time I may add a little vanilla.

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Vicki

Cooking Level: Expert

Home Town: Fayetteville, North Carolina, USA

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Reviewed: May 26, 2009

I'm making these now, and as I peeked in the oven to check on them, a few of the dumpling's filling spilled out onto the pan. I'm sure it will be a messy goodness, but not what I expected. I followed the recipe exactly, sealing with egg white, and the mess is spilling from the bottom. I don't know what would be the cause, but maybe when I try again it will be all in one piece.

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Chantallywallywoohoo

Cooking Level: Expert

Home Town: Stuart, Florida, USA

Living In: Randleman, North Carolina, USA

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Reviewed: May 25, 2009

This was the easiest apple dumpling recipe I have ever tried.I didn't change anything in the recipe except it was hot and we were short on time so I used Hershey's caramel syrup instead of standing over the hot saucepan to make my own.It was great as it was so I can't wait to try it with the homemade sauce.I will definitely make these again.

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autumnrose

Cooking Level: Expert

Home Town: Estherville, Iowa, USA

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Reviewed: May 21, 2009

This was pretty easy to make even though it looks like it would take you hours. I ran into the same problem as SunnyByrd, I struggled to fit my apples on my pastry dough so I was forced to wrap them a little tighter than I would have wanted to. Mine blew open a little bit while they were baking but nothing major. My kids helped make these with me , so it's kid friendly. I peeled the apples and they stuffed them. I didn't cut the bottoms and they did waddle a little bit. Next time I'll cut the bottoms so that they sit better and I will use 3 apple halves to 1 sheet of pie crust pastry so that they aren't so tightly wrapped. I used Granny Smith apples and I'm so glad I did. They held up really well and the tartness of the apples countered any of the super sweetness of this yummy dessert.

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paslea1987

Cooking Level: Expert

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Reviewed: May 10, 2009

Very easy to throw together. Made according to the instructions and came out wonderfully. Will definitely make again.

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Brandi

Cooking Level: Intermediate

Home Town: Columbus, Ohio, USA

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Reviewed: May 8, 2009

Very good! I think the dough/apple ratio is a little off in this recipe. One pie crust BARELY did four apple halves at my house. Also, be sure not to wrap your apples too tightly (like I did) because the apples will blow a little when they cook. The cinnamon sauce was perfect for me, not too icky-sweet. Thanks for the recipe!

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SunnyByrd

Living In: Seattle, Washington, USA

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Reviewed: Apr. 18, 2009

This was really good, but it was a lot of work and the end result didn't WOW me like I would have hoped for the effort. Don't get me wrong, it was yummy, but if I'm going to make such a mess for a recipe, my expectations get WAY up there, and this just didn't make me wanna get up and dance or anything!

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TAURUSGIRL

Cooking Level: Intermediate

Home Town: Midland, Texas, USA

Living In: Tulsa, Oklahoma, USA

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Reviewed: Apr. 6, 2009

This recipe is outstanding. I've made it 4x's and each time it gets better. These dumplings are so much better than the State Fair's. I would reccommend it to anyone.

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mardar

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Reviewed: Mar. 15, 2009

The best word I can use to describe these are amazing. They were semi easy to make but yet them taste and look like something you would spend all day on or buy for dessert at an expensive restaurant.. Thank you for sharing this recipe this one is a keeper..

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Michigan Mom

Cooking Level: Intermediate

Living In: Allegan, Michigan, USA

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Reviewed: Mar. 6, 2009

Great recipe. Definitely use small apples though, wrapping them was a bit difficult. Not impossible, just difficult. I sliced mine in half horizontally instead of vertically which made them stand up nice and straight with no problem. Also gave me a nice well to put filling in without any fuss. I used pecans instead of walnuts, then toasted some peacans to add to my sauce - just because I like them.

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queenvalerie

Cooking Level: Expert

Home Town: Farmington Hills, Michigan, USA

Living In: Knoxville, Tennessee, USA

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Reviewed: Jan. 26, 2009

To quote my son, "I've died and gone to Heaven!" These were fabulous!! We really loved them! The sauce was just the right touch and with a scoop of ice cream.....WOW!! I ended up brushing them with a beaten WHOLE egg instead of egg white. I forgot to take out the yolk and it didn't make that much of a difference. Other than that, I followed it exactly, which is really rare for me!

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M4PERKINS

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Reviewed: Jan. 23, 2009

Wow! Easy & delicious. Have made this with many different types of apples & tart apples work best with the sweetness of the sauce. Give this a try, you won't be disappointed!

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CMUCKEY

Cooking Level: Expert

Home Town: Spencer, Iowa, USA

Living In: Henderson, Nevada, USA

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Reviewed: Dec. 29, 2008

Sorry, I did not like this recipe. It was more of a pain than other recipes I have used. The cornstarch in the sauce made the sauce gluggy. I prefer recipes that produce a sauce in the cooking pan while the apples cook.

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Kylie1

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Reviewed: Dec. 21, 2008

Absolutely delicious! Made them with crescent rolls, Granny Smith apples and got rave reviews for Thanksgiving. This will be a standard & will take over apple pie.

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KXR173

Cooking Level: Expert

Home Town: Havertown, Pennsylvania, USA

Living In: Charlestown, Massachusetts, USA

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Reviewed: Nov. 19, 2008

Very delish. Followed recipe to the "T". Came out perfect.

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Jennifer Noel

Cooking Level: Expert

Living In: Findlay, Ohio, USA

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Reviewed: Nov. 16, 2008

Perfect in every way. They look gorgeous plated and taste exceptional. I particularly love the way the sauce compliments the dumplings. The sugared crust is so attractive. I used Cortland apples.

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C.V.T.

Cooking Level: Intermediate

Home Town: Willow Grove, Pennsylvania, USA

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Reviewed: Oct. 27, 2008

These were so yummy! I made them last night for my small group and one of my friends who is a health-obsessed dr. actually ate one and was licking his plate by the time he was done, lol! I did make a few changes: Okay-here are the things I changed for the recipe-I doubled it to make 16 servings (8 apples), I used the big ones you buy in bulk but if you bought the smaller ones I think you could probably use a whole apple for this-I used granny smith. Also, I cut them in half horizontally then cored then and stuffed the filling inside that way-it was really easy and I didn't have to cut anything off the bottom because I just laid them on their flat sides. I put them on the crust and then I stuffed them so as not to make a huge mess trying to get them onto the crust. I doubled the filling and it used every bit so you could even do more and just pile it in the crust for more of that part-which was the best part, I thought! I made my own crust-way better in my opinion. Also we used 350-I had taken them to my friends house and wanted them to be hot so I baked them there but left the recipe at home so I wasn't sure on the temperature-I did the 425 for 10 minutes and then 350 for 20 minutes- but I thought they were done enough-I had eight of them on a pampered chef stone and 8 on a metal air bake cookie sheet. The ones on the stone turned out even better so I would probably use that again or if you used a metal dish or baking sheet, maybe reduce the cooking time. The ones on the met

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MamaEpsteen

Cooking Level: Intermediate

Living In: Lafayette, Indiana, USA

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Reviewed: Oct. 24, 2008

SO yummy!

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wifey

Cooking Level: Intermediate

Living In: Washington, Pennsylvania, USA

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Reviewed: Oct. 20, 2008

This is tasty and easy! I doubled the amount of nuts cuz I LOVE 'em. Other than that I followed the recipe to a T and it turned out fantastic! Yum Yum Yum!

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