1
(17.3-ounce) package frozen puff pastry sheets
8 small Rome
Beauty apples, cored
1 cup granulated
sugar
2 tablespoons
light brown sugar
1 tablespoon
cinnamon, or to taste
1 teaspoon
granulated natural butter flavored sprinkles (such as Butter Buds)
Water for spraying
3 tablespoons
cool water
1/2 teaspoon
vanilla extract
Preheat oven to 400 degrees. Thaw pastry
sheets overnight in the refrigerator so they are cold when you begin to work
with them. Lay sheets out on a counter. With a pizza cutter, cut each into four
squares. Place an apple, stem end down, on each square. In a medium bowl, mix sugar, brown
sugar, cinnamon and butter sprinkles. Pour some of the mixture into the core of
each apple until it is level with the top. Save the remaining mixture to make
cinnamon sauce.
Spray apples and pastry lightly with water
until moistened to keep the dumplings from popping open during baking.
Alternating corners, pull the pastry up
and over the apple. This will make four new corners. Again, pull pastry corners up and over the apple in the same
order. Now the dumpling is completely wrapped. Pinch the pastry together on top
to ensure that it won't pop open.
Place dumplings on a baking sheet so they
are not touching. Spray generously with water.
Bake about 45 minutes or until a sharp
knife inserts easily from the side. Spray the dumplings with water every 10
minutes or so to prevent burning.
While the dumplings are baking, make cinnamon sauce by slowly combining
remaining dry mixture with cool water and vanilla until a thin syrup forms.
When dumplings are done, serve in bowls
with cinnamon sauce and whipped cream topping, if desired.
Makes 8
servings
Preparation
time: 20-25 minutes
Thawing time:
overnight
Cooking time:
45 minutes