Cranberry Apple Dumplings
Don’t you just love puff pastry? It’s so gloriously puffy and buttery and just so wonderful.
These little packages of cranberry apple pie filling are just the thing for a little treat, although you may need two! They are quite addicting. In all honesty I made them yesterday and I my kids turned their little noses up to the cranberries (my little trick to get them to not eat certain treats so Daddy and I can eat them all) so Jeremiah and I devoured half the batch all by ourselves.
Cranberry Apple Dumplings
Mind you we had been making tons and tons of applesauce and applebutter and were perhaps a bit loopy…but once we had the desserts thrown in the mix we were quite happy and just kept eating them.
These aren’t difficult to make at all, if making a large batch they may be a tad time consuming, but for the batch I have listed here it doesn’t take much to whip them up for a little treat after the kids have gone to bed 😉
- FOR THE DUMPLINGS
- 1 package frozen puff pastry, thawed
- 2 apples, peeled and sliced into small pieces or chunks
- 1½ cups cranberries
- 1 cup sugar
- ¼ cup all purpose flour
- ½ teaspoon cinnamon
- 1 egg
FOR THE VANILLA SAUCE - ¼ cup granulated sugar
- 1 cup heavy cream
- 1 teaspoon pure vanilla extract
- 1 tablespoon cornstarch
- 1 teaspoon cold water
- Preheat your oven to 375˚.
- In a medium mixing bowl, combine the apples, cranberries, sugar, flour and cinnamon and toss to combine,
- On a floured surface, roll out the first sheet of puff pastry until it is quite thin, about 12x12". Cut into 9 squares.
- Place about a ¼ cup of the filling in the center of each square.
- Crack the egg into a small bowl and mix it up a bit with a pastry brush, then brush a little around the edges of each square.
- Carefully fold up all 4 corners and all seams and pinch together, place the dumpling on a baking sheet and repeat with remaining squares until you have used both sheets of puff pastry and all (or most of) the filling.
- Once they are all shaped, brush with a little of the egg on the outside of each dumpling and then place the baking sheet in the oven.
- Bake for about 25-30 minutes or until the pastries are a nice golden color.
- Allow to cool while you make the vanilla sauce (or you could make it while the dumplings are in the oven).
- Simply combine all the sauce ingredients in a medium saucepan, whisk together and then place over medium heat. Whisk until thick and bubbly.
- Serve the dumplings topped with a little sauce.
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