- 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