Emily Bebenroth Haselbauer adapted this recipe from one in the Smitten Kitchen Cookbook. She says, “Our family think it’s best served warm from oven with ice cream, whipping cream, or with Mama B’s special hard sauce.”
Makes 12 dumplings
- 2 ½ cups all purpose flour
- 1 tablespoon sugar
- 1 teaspoon salt
- 16 tablespoons unsalted butter, frozen/very cold
- ½ cup ice water
For apple filling
- 4 to 5 medium apples, peeled and thinly sliced with a mandolin
- 2 teaspoons cinnamon
- 1 teaspoon nutmeg
- ¼ teaspoon cloves
- 2 tablespoons cold butter, cut into 12 pieces
- 12 tablespoons brown sugar
- Egg wash (1 egg, beaten with a little water)
For hard sauce
- 4 tablespoons butter softened
- 1 cup confectioner’s sugar
- 1 tablespoon bourbon
- 1 tablespoon cider
Make the dough ahead so it can chill. Place first 4 ingredients in a food processor with dough attachment. Pulse until blended. Drizzle in the ice water while pulsing until dough holds together. Form dough into 2 disks, wrap them in plastic wrap, and refrigerate for at least 1 hour.
When you’re ready to make the dumplings, mix the sliced apples and spices in a bowl and allow to rest for about 15 minutes. Preheat oven to 375°.
Meanwhile, on a floured surface, roll out one of the dough disks into a rectangle and cut into 6 squares. Place approximately ⅓ cup apple filling in center of each square and top with a bit of cold butter and 1 tablespoon brown sugar. Brush the edges of the squares with the egg wash. Then bring the corners together and pinch along the 4 seams to close—it will resemble a pyramid. Place on 9 x 13-inch baking sheet. Repeat with the other 5 squares, then roll out the second disk and make 6 more dumplings. Brush all dumplings with the remaining egg wash.
Bake at 375° for 30 minutes until lightly browned.
If you want to serve with the hard sauce, simply combine the 4 ingredients and set sauce aside to be served with the hot dumplings.