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Ingredientes
- 9 lrg medjool dates - (6 ounce) pitted, minced (or possibly other dates)
- 6 Tbsp. unsalted butter room temperature
- 1/4 c. brown sugar - (packed)
- 1 tsp cinnamon
- 3 3/4 c. flour
- 1 1/2 Tbsp. sugar
- 1 1/2 tsp coarse salt
- 1 1/2 c. cool unsalted butter cut in bits
- 9 Tbsp. ice water - (to 12) Pastry Dough (listed above) flour for rolling
- 4 x Granny Smith apples - (7-ounce ea) peeled, and halved lengthwise Date Butter (listed above)
- 1 x egg yolk
- 1 Tbsp. whipping cream
- 1/4 c. sugar
- 2 tsp cinnamon
- 1 c. water
- 1 x cinnamon stick
- 3/4 c. brown sugar - (packed)
- 2 tsp cornstarch
- 1/4 c. pure maple syrup
- 1 Tbsp. cool unsalted butter
Direcciones
- For the Date Butter: Combine the dates, butter, brown sugar and cinnamon in a food processor or possibly mixer. Process till smooth. Remove the date butter to a small bowl and chill till somewhat hard.
- For the Pastry Dough: Place the flour, sugar and salt in the bowl of a food processor. Pulse to mix. Add in the cool butter all at once and pulse a few times till the butter and flour form crumbs. Start adding ice water, a Tbsp. at a time, pulsing each time. Use as much water as needed for the dough to hold together when a clump is gently pressed between your fingers. The dough will be quite loose in the processor. Dump the dough out onto a large piece of plastic wrap. Gather the dough together using the plastic wrap and force it into a flattened round. Refrigeratethe dough an hour or possibly longer before rolling out.
- For the Apple Dumplings: Heat the oven to 400 degrees. Set out a small bowl of water and a pastry brush. Divide the pastry dough in half. On a lightly floured surface, roll out half the dough about 1/8-inch thick into a rough square shape. Trim the dough to make a 12-inch square; set the trimmings aside. Cut the square into 4 (6-inch) squares. Take each square and make a cut from each corner halfway to the center of the square. Repeat with the second half of the dough. You will have 8 (6-inch) squares.
- Use a melon baller to remove the core of each apple half. Fill the cavity of each apple half with a mound of the Date Butter. Place each apple half, core-side down, on the center of a dough square. Brush the corners of the dough lightly with water. Fold each corner into the center and press together to seal. Place the dumplings on a parchment-lined baking sheet.
- Reroll the pastry trimmings, if you'd like, and cut out 8 leaves using a small knife or possibly cutter. Place one on each dumpling, fixing it on with a brush dipped in a little water. Beat the egg yolk lightly with the cream. Brush each dumpling with egg wash. In another small bowl, mix the sugar and cinnamon and sprinkle 1 or possibly 2 tsp. on each dumpling.
- Bake the dumplings till the pastry is golden brown and the apples feel tender when pierced with a knife, about 25 min; rotate the baking sheet halfway through. Place the dumplings on plates and spoon hot Maple Sauce over and around them.
- For the Maple Sauce: Bring the water and cinnamon stick to a boil in a small saucepan over high heat. Combine the brown sugar and the cornstarch in a small bowl and add in to the boiling water. Lower the heat and simmer, whisking occasionally till slightly thickened, about 5 min. Remove from the heat and add in the syrup and butter, stirring till the butter melts. Remove the cinnamon stick before serving. Serve hot.
- This recipe yields 8 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 319g | |
| Recipe makes 8 servings | |
| Calories 900 | |
| Calories from Fat 405 | 45% |
| Total Fat 46.08g | 58% |
| Saturated Fat 28.81g | 115% |
| Trans Fat 0.0g | |
| Cholesterol 121mg | 40% |
| Sodium 456mg | 19% |
| Potassium 414mg | 12% |
| Total Carbs 120.08g | 32% |
| Dietary Fiber 5.9g | 20% |
| Sugars 67.95g | 45% |
| Protein 7.33g | 12% |
