The last of the summer peaches went into a cobbler and I made a trip up to Kiyokawa Farms for fall apples and pears from the Hood River Valley Orchard. The Apple Dumpling is a guest favorite and I look forward to making it for you in the months to come.
Old Parkdale Inn Apple Dumpling ~ 4 servings
For the Sauce: bring 1 cup water, 2/3 cup sugar, 2 tbsp butter, 1/4 tsp cinnamon to a boil and let simmer while you prepare the apples.
Preheat oven to 425 degrees.
Apple stuffing: Brown sugar, craisins, cinnamon. I make a large batch of this, maybe a couple of cups at a time, and keep leftovers in plastic zip lock bag in frig. Prepare Puff Pastry: thaw sheet and cut into quarters
Peel and core your apples and fill with brown sugar stuffing then gently wrap puff pastry around apple. Don’t worry if the dough doesn’t completely enclose around the apples. Place the dumplings in a buttered pan and pour the sauce over the dumplings and around the sides of the pan. Bake for 40 minutes until golden brown. Serve hot with extra sauce drizzled over the top.