The Pioneer Woman Tasty Kitchen
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Apple Dumplings with Salted Caramel Sauce

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Prep:

Cook:

Level: Intermediate

System:

4

Description

Sweet apples melting into homemade pastry and topped with a homemade salted caramel. Wow!

Ingredients

  • FOR THE PASTRY:
  • 1 stick Unsalted Butter, Well Chilled And Cut Into 1" Pieces
  • 1 cup All-purpose Flour
  • ½ teaspoons Baking Powder
  • ½ teaspoons Salt
  • ¼ cups Sugar
  • ¼ cups Ice Water
  • FOR THE SAUCE:
  • ½ cups Sugar
  • ½ cups Heavy Cream, At Room Temperature
  • 1 pinch Sea Salt
  • FOR THE FILLING:
  • 4 whole Golden Delicious Apples (or Your Favorite)
  • ½ cups Sugar
  • 1 teaspoon Cinnamon
  • 1 dash Salt

Preparation

For the pastry:
Combine the butter, flour, baking powder, salt and sugar in a food processor with a steel blade and pulse just until it resembles coarse crumbs. Slowly pour in the ice water and pulse just until combined and a dough ball forms. Wrap the dough in plastic wrap and refrigerate for at least one hour.

For the sauce:
Melt the sugar in a pot over a low to medium flame. Do not stir. When the sugar has completely melted, remove pot from the heat and add the heavy cream. The mixture will bubble up. Return to a low heat and stir vigorously until all lumps are gone and the sauce is a light golden brown. Finish with the sea salt and remove from the heat.

Preheat the oven to 375 F.

Peel and core the apples. In a small bowl, combine the 1/2 cup of sugar and cinnamon. Sprinkle the mixture equally among the apples and add a dash of salt over each one.

When the dough has chilled, remove it from the fridge, unwrap it and cut it into four equal sections.

Roll out each section on a well floured surface until it’s large enough to cover your size of apple. Place an apple in the center of each dough round and bring the dough up to wrap around the neck of the apple. Use a bit of water on your fingers to make the edges of the dough stick together.

If you have any dough scraps you can use a small leaf shaped cutter to make decorations for the tops of the apples. Move the apples to a rimmed baking sheet that you’ve lined with parchment paper and bake for approximately 45 minutes or until the pastry is a light golden brown. Serve warm with the caramel sauce.

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