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Whole apple dumpling

A glorious green Granny Smith apple, stuffed with rich, old cheddar cheese, wrapped in warm, crisp pastry and served a la mode. 

YIELDS
4

Ingredients

  • 3 quarts (3 L) apple cider
  • 4 Granny Smith apples, peeled and cored
  • 4 7-ounce (198 g) refrigerated pie crusts
  • 1/2 pound (227 g) butter, melted
  • 3 tablespoons (45 ml) ground cinnamon
  • 1/2 cup (120 ml) brown sugar
  • 5 ounces (150 g) 5-year old cheddar, cut into 1/2 inch (1.25 cm) x ½ inch (1.25 cm) x 3-inch (7.5 cm) rectangles
  • 2 eggs, beaten
  • Vanilla ice cream
  • Caramel sauce, to garnish

Directions

  1. Preheat the oven to 375° F (190° C).
  2. In a medium-sized saucepan over medium-high heat, bring the apple cider to a simmer.
  3. Poach the apples in the simmering cider for two and a half minutes.
  4. Transfer the poached apples to a plate and allow them to cool to room temperature.
  5. On a lightly floured work surface, roll out the pie crusts to nine-inch by nine-inch (23 cm x 23 cm) squares.
  6. Brush the squares with melted butter, then dust with cinnamon and brown sugar using a sieve.
  7. Stuff the apples with the cheese.
  8. Place one apple in the middle of each crust.
  9. Cut away the four corners of the squares, leaving four strips of dough.
  10. Fold the strips over the apples neatly, using more melted butter to seal.
  11. Flip the apples over, so the pastry seam is at the bottom and transfer to a parchment-lined baking sheet.
  12. Brush the pastry shells with the beaten eggs.
  13. Transfer the tray to the oven and bake for 25 to 30 minutes.
  14. Allow the apples to cool for five minutes.
  15. Transfer to serving plates.
  16. Serve immediately with a scoop of vanilla ice cream and a drizzle of caramel sauce. Enjoy!


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