Apple Dumplings

Apple Dumplings


  • 2 cups all-purpose flour
  • ¼ teaspoon baking powder
  • ¼ teaspoon salt
  • ½ cup approximately ½ of an 8 ounce package cold cream cheese, cut into chunks
  • 12 tablespoons 1 ½ sticks cold unsalted butter, cut into ½ inch cubes
  • 1 tablespoon apple cider vinegar
  • 3 tablespoons ice water, plus more if needed
  • ½ cup dark brown sugar, packed
  • 1 teaspoon apple pie spice
  • 6 tablespoons coarsely chopped walnuts
  • 4 tablespoons unsalted butter, softened
  • 6 medium firm apples, such as Gala or Granny Smith, peeled and cored from the bottom leaving the stem intact
  • 2 large egg whites to be used as an egg wash
  • Granulated sugar for sprinkling


  • Pulse flour, baking powder, and salt in a food processor until well blended.
  • Add cream cheese and pulse about 5 or 6 times until mixture is in small clumps.
  • Add butter and pulse until butter pieces are the size of peas.
  • Add vinegar and 3 tablespoons ice water. Pulse approximately 6 times until mixture comes together into a dough. If dough appears too dry, add more ice water 1 tablespoon at a time.
  • Pour mixture into a large bowl and gather together into a ball.
  • Wrap in plastic wrap and flatten the ball into a 1 inch thick disc. Chill for at least 1 hour and up to several days in the refrigerator.
  • While dough is chilling, prepare filling. In a medium bowl, combine brown sugar, apple pie spice, walnuts, and butter. Blend until a paste forms.
  • Preheat oven to 425 degrees Fahrenheit.
  • On a lightly floured surface, roll out cold pastry to a 21 by 16 inch rectangle. Using a pizza cutter, trim rectangle to measure 21 by 14 inches, saving the scraps to cut out leaves for garnish.
  • Using the pizza cutter, cut the rectangle in half lengthwise and into thirds crosswise, creating 6 rectangles.
  • Place some of the filling into each of the cored apples. There may be some leftover filling depending on the size of your apples.
  • Select one of the 6 rectangles and place a filled apple in the center. Gather each side of the pastry up and around the apple, leaving the stem exposed. Press the pastry onto the apple firmly.
  • Repeat wrapping each apple until all are covered with pastry. Roll out scrap of dough and cut out leaves to use as decoration for each dumpling.
  • Place dumplings onto a parchment-lined sheet pan.
  • Using a pastry brush, coat each apple with the egg white wash. Place 1-3 pastry leaves near the stem of each apple, and coat the leaves with egg wash as well.
  • Generously sprinkle each apple with sugar.
  • Bake dumplings for 30-40 minutes, or until pastry is nice and brown and a small sharp knife easily pierces the apples.
  • Cool slightly and serve warm with caramel sauce and ice cream.


Makes approximately 6 dumplings